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.
Fired Turkey Tails
- 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
- 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 ???.