The Albert Town High School in Trelawny entered this award-winning recipe in the National Culinary Arts Competition. Recipe courtesy Jamaica Tourist Board.
1 kg turkey neck
30 grams black pepper
30 ml vegetable oil
450 grams pineapple
1 onion, diced
15 ml soy sauce
125 ml vinegar
230 grams sugar
15 grams ginger, grated
15 grams salt
15 grams cornstarch
125 ml pineapple juice
250 ml chicken stock
Clean turkey necks and cut in small pieces. Season with black pepper, onion, salt, soy sauce, and ginger. In skillet, cook turkey neck in hot oil for about 20 minutes. Add other ingredients except cornstarch and pineapple juice. Cook gently over low flame, stirring occasionally. Set aside.
In pot, mix cornstarch and pineapple juice. Add turkey neck and simmer. Serve hot.
