Ingredients

For the Turkey

• 750 g boneless turkey (cut into bite‑sized pieces)

• 1 teaspoon salt

• 1 teaspoon bouillon cube

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon pepper

Veggies

• 1 red bell pepper

• 1 green bell pepper

• 1 small carrot

For the Pepper Mix

• 3 tomatoes

• 1 red bell pepper

• 2–3 Scotch bonnet peppers or chili

• 1 small onion

Additional Ingredients

• 300 g spaghetti

• Water (for boiling pasta)

• 2 tablespoons oil (for cooking)

• Handful chopped onion

• 2 garlic cloves, minced

Extra Spices

• ½ teaspoon salt

• ½ teaspoon crushed bouillon

• ½ teaspoon pepper

Direction

Make the Pepper Mix

1. Blend tomatoes, red bell pepper, Scotch bonnet, and onion.

2. Keep it slightly chunky and set aside.

Season the Turkey

1. Cut turkey into bite‑sized pieces.

2. Season with salt, bouillon cube, garlic powder, onion powder, and pepper.

3. Mix well and let it sit.

Prep the Veggies

1. Slice red bell pepper, green bell pepper, and carrot into thin strips.

2. Set aside.

Fry the Turkey

1. Heat oil in a large pan over medium‑high heat.

2. Add turkey in batches and fry until golden and fully cooked.

3. Remove and set aside.

Build the Sauce

1. In the same pan, sauté chopped onions and minced garlic until fragrant.

2. Pour in the blended pepper mix.

3. Cook 10 minutes, stirring occasionally.

4. Add extra salt, crushed bouillon, and pepper.

5. Stir and let it simmer.

Cook the Spaghetti

1. Boil spaghetti in salted water until al dente.

2. Reserve ¼–½ cup pasta water.

3. Drain the rest.

Bring Everything Together

1. Add fried turkey back into the pan with the sauce.

2. Toss in sliced bell peppers and carrots.

3. Stir‑fry briefly so veggies stay crisp.

4. Add cooked spaghetti.

5. Mix until pasta is well coated.

6. Add reserved pasta water if needed to loosen the sauce.

Serve

Enjoy hot — on its own, with fried plantain, chilled coleslaw, or both.