Grill the smoked turkey: rinse the smoked turkey clean and place in your air fryer basket at 180C/365F for 15 minutes turning once. Alternatively, add Smoked turkey on a lined baking sheet or non-stick baking sheet and grill for 15 to 20 minutes turning halfway during the cooking time. Transfer the turkey to a plate and set it aside. Cut the turkey into smaller bite-size if you want, this is optional.
Blend the pepper: to a food processor, add roughly chopped red bell peppers, scotch bonnet chilli and onions and pulse until coarse in texture. (if you blend the pepper mix smooth, you will not achieve the same texture and you may also need to boil the pepper mix so it reduces in size)
Heat up the oil: place a sturdy pan on medium-high heat, add vegetable oil and palm oil and heat until hot (you don’t need to bleach the oil for this but you can if you want) add chopped onions and sauté until soft and fragrant then add washed locust beans and cook for about a minute. Keep an eye so as not to burn it.
Add pepper mix to the pot, stir to combine and cook for 10 minutes, stirring intermittently to avoiding the stew burning. Season the stew with chicken bouillon, hold on to adding salt because smoked turkey can be quite salty so it should be the last thing to add.
Add the grilled smoked turkey to the stew, stir to combine and continue for another 10 to 15 minutes or until you start to see the oil floating on top of the stew. (don’t worry if the oil seems much, you can always decant before you serve)
Add ground crayfish, stir to combine. Taste the stew and adjust salt to taste. Continue to cook the stew for another 3 to 5 minutes. take it off the heat and serve over boiled white rice or ofada rice.