Opo is an Asian squash with a flavor similar to zucchini. It is a long light green gourd. This vegetable is especially good for soups with a strong broth or stir fry that has a good sauce with it. It will take on the flavor of the broth or sauce you put with it very well.
- 3 pounds of ground turkey
- 1/2 cups of red onion, chopped
- 4 small tomatoes, cut into cube shapes
- 1 large opo, peeled and cut into cubes
- 2 tablespoons of garlic, peeled and minced
- 1 tablespoon of achuete (optional)
- 2 tablespoons of cooking oil
- 4 cups of water
- Heat a large pot over medium-high heat.
- Add the ground turkey to pan, then stir the ground turkey as it cooks until it is all browned.
- Drain the oil from the pot then put the cooked turkey in a separate dish and set it aside.
- In the same pot, add a little cooking oil then add the garlic and stir as it cooks until it is golden brown.
- Next add the onions to the pot and stir as they cook until they become translucent.
- Now add the tomatoes to the pot then stir as they cook until they become a bit mushy.
- Put the ground turkey back in the pot and stir until everything is well blended.
- Stir in the achuete until well blended.
- Add the opo to the pot followed by 4 cups of water.
- Bring this to a boil then reduce the heat to low.
- Let this simmer for 7-10 minutes until opo is cooked, but not overcooked.
- Add salt and pepper to taste.
- Remove from the heat and transfer everything to a serving dish and serve with rice.
We used ground turkey in this recipe because the skinless white meat of turkey is low in saturated fat and is an excellent source of protein. Turkey is also contains niacin, vitamin B6, amino acid, zinc and vitamin B12. Overall, this recipe is very healthy, not only because we used ground turkey instead of the usual ground beef. Everything else in it is vegetables. In my opinion, it tastes the same but much healthier. You can't go wrong there.