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Ingredients
- 10 lb Snapping turtle meat
- Â Â (an untrimmed pork roast may be substituted)
- 2 x Limes halved
- 8 ounce Flour roasted till dark
- Â Â brown
- 2 x Garlic bulbs cloves separated,
- Â Â peeled, and finely chopped
- 1/2 bn Celery minced
- 3 x Green bell peppers minced
- 3 x Red bell peppers minced
- 3 x Sweet potatoes - (not yams) peeled, minced
- 3 lrg Carrots peeled, minced
- 3 lrg Yellow onions peeled, minced
- 2 lrg Pork bones for stock
- 2 c. Black turtle beans soaked overnight
- 16 x Fig bananas see * Note
- Â Â (2 hands green bananas)
- 1/2 c. Vegetable oil
- 1/4 c. Brandy (optional)
- Â Â Minced scallions to taste
- Â Â Fresh whole thyme to taste
- Â Â Minced fresh parsley to taste
- 5 whl cloves
- Â Â Warm peppers - (1 or possibly 2) to taste
- Â Â (Georges uses red ajiens)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- * Note: Peel the bananas, wash with lime and boil in lightly salted water for 20 min.
- Rub turtle meat with limes. In a large stockpot, braise in vegetable oil, the turtle meat and juices, garlic, bell peppers, celery, carrots and onions. Add in roasted flour and mix. Cover with salted water and bring to boil. Add in stock bones, soaked beans, brandy and seasonings. Simmer, covered, for one hour, stirring occasionally. Taste, add in salt and pepper to taste. Add in sweet potato (this will help to thicken the stew as it breaks down but you still want pcs of potato so stir carefully!). Simmer another 1 to 1 1/2 hrs, covered but stirring occasionally.
- While simmering, slice bananas into bite-size pcs. To serve, divide Tortie into large bowls and garnish with banana slices set on the top.
- Comments: Obviously this serves lots of people. Why not have a Caribbean Night, make some of those neat drinks which call for umbrellas in them, have the Tortie - nice and robust to soak up which alcohol, then for dessert something light like a selection of tropical fruits or possibly some tropically flavored ice cream or possibly sherbet.
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