Heat the vegetable oil in a large pot over medium heat.

Add the chopped onions and sauté until translucent.

Add the tatashe, scotch bonnet pepper, and bell peppers. Cook until softened.

Stir in the turkey pieces and cook until browned.

Add curry powder, thyme, seasoning cubes, seasoning powder, and salt. Mix well.

Cover and let it simmer until the turkey is fully cooked.

Garnish with chopped spring onions before serving.

In a bowl, mix the flour, baking powder, and sugar.

In another bowl, whisk the eggs and milk together.

Combine the wet and dry ingredients until just mixed.

Heat a non-stick skillet over medium heat and pour in the batter to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown.