Entree: Cayman Islands – Central Culinary Region – Turtle Stew (Hearty Cayman Islands turtle meat stew braised with Caribbean spices and root vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) turtle meat, cut into 1–2 inch pieces
- 4 oz (115 g) salted pork or salt beef, diced
- 3 tbsp (45 ml) vegetable oil
- 1 cup (240 ml) beef or chicken broth
- 1 cup (240 ml) water
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 stalks celery, sliced, approx. 4 oz (115 g)
- 2 medium carrots, peeled and chopped, approx. 6 oz (170 g)
- 2 medium potatoes, peeled and cubed, approx. 10 oz (285 g)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 4 whole pimento (allspice) berries or 1/2 tsp (1 g) ground allspice
- 1 Scotch bonnet or habanero pepper, left whole for heat (optional)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1/2 cup (120 ml) coconut milk (optional, for a richer finish)
- Salt, to taste (start with 1 tsp / 6 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

1. Pat the turtle meat dry and season lightly with salt and black pepper. If using salted pork, rinse briefly and pat dry.
2. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Brown the diced salted pork for 3–4 minutes until fat renders and edges are golden; remove and set aside.
3. In the same pot, add the turtle pieces in batches and brown on all sides, about 3–5 minutes per batch. Remove browned pieces and set aside with the pork.
4. Reduce heat to medium, add the chopped onion, celery, and carrots to the pot. Sauté until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.
5. Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the diced tomatoes, Worcestershire sauce, soy sauce, sugar, thyme, bay leaves, and pimento berries or ground allspice. Stir to combine.
6. Return the browned turtle meat and pork to the pot. Pour in the broth and water to just cover the meat. Add the whole Scotch bonnet pepper if using (do not burst unless you want more heat).
7. Bring to a gentle boil, then reduce to a low simmer. Cover and simmer until the turtle meat is tender, about 1.5–2 hours (time will vary with maturity and cut). Check occasionally and add a splash of water or broth if liquid reduces too much.
8. With about 25 minutes remaining, add the cubed potatoes. Continue to simmer until potatoes are tender and meat is falling-apart tender.
9. If using coconut milk, stir it in during the last 5 minutes of cooking for a creamier finish. Adjust salt and pepper to taste, and remove the whole Scotch bonnet pepper if left intact to control heat.
10. Discard bay leaves and thyme sprigs. Ladle the stew into bowls, garnish with chopped parsley or chives, and serve hot with rice, bread, or boiled green bananas as customary in the Cayman Islands.