8 tasty jollof rice recipes

Prepare the marinade by blending 1 large onion, ginger, Fresno chili, garlic paste, sage, rosemary, thyme, star anise, fennel seeds, coriander seeds, and 1/5 cup of water until smooth.

Marinate the turkey wings with the blended marinade, adding all-purpose seasoning, chicken bouillon, bay leaves, salt, and crushed black pepper. Massage the marinade into the turkey wings for about 10 minutes.

Cook the marinated turkey wings on medium heat for 20 minutes, stirring occasionally.

Separate the cooked turkey wings from the broth and set aside.

In a deep skillet, heat enough vegetable oil to shallow fry the turkey wings until golden brown, then set aside in the oven to keep warm.

Char the red bell peppers using an oven broiler or flame until they are smoky.

Slice the three large onions and Fresno chilies thinly.

Blend the charred red bell peppers and Fresno chili until smooth.

In the same skillet, remove half of the oil used for frying and add the sliced onions and chilies, seasoning with salt and crushed black pepper to caramelize.

Add curry powder, dry rosemary, and thyme to the caramelized onions.

Stir in the blended red bell pepper mixture and cook for an additional 5 minutes to reduce moisture.

Add the homemade tomato paste and cook for another 5 minutes.

Pour in the broth from the cooked turkey wings, cover the pot, and cook for 10 more minutes.

Equipment Needed