I miss HOME so much. As you know HOME for me is Côte d’Ivoire. For all my visitors I would love to know where HOME is for you. I hope you are safe and following all the guidelines with the COVID-19 around. I am spending most of my days cooking, eating, reading, drinking tea and exercising with the kids. By exercising, I mean our improvised Zumba/all dances class and I don’t even know if I should proclaim myself teacher since they bring the moves. hahaha. While stacking for the quarantine I went to the International market and found turkey tails. I have not had those in a while and decided to go for it. They were not essential but them be classified into “comfort food/ I miss home”. Back in Côte d’Ivoire they are deep fried and looking reddish. I always wondered how it was done until my sister Abiba gave me the answer. A tomato base spice mix was giving the reddish color to the turkey tails.

I decided to try my own mix with paprika and it worked. I added other flavors to the paprika and it was perfect. Turkey tail are greasy so be mindful if you have a special diet, but hey once in a while won’t hurt. Make sure you eat them during day so you an have a light meal for dinner. Make sure you are using FRESH  turkey tails NOT the SMOKED ones.

Print Recipe

Fired Turkey Tails

Prep Time5 mins

Cook Time20 mins

Course: Main Course

Cuisine: African, Ivorian

Keyword: turkey, turkeytails

Servings: 4 people

Cost: $

Ingredients

• 8 turkey tails FRESH
• 3 tbsp paprika powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

• Mix all the spices.
• Rinse the fresh turkey tails.
• In a saucepan put water, spices and turkey.
• Boil it for 10 mins.
• Remove from heat, strain and rinse the turkey tails with fresh water.
• Remove excess water.
• Deep fry the turkey tails for 10 mins or until they become crispy on the outside.
• Remove them and put them on paper towel to drain the oil.

I would like to know what you think, leave me a comment below ???.