Blend the pepper base

• Blend the plum tomatoes, red bell pepper, scotch bonnet, one onion and ginger into a smooth base.
• Pour the base into a pot and boil until the water reduces and the mixture thickens.

Fry the tomato paste

• Heat the vegetable oil in a pot and fry the sliced onion until soft.
• Add the tomato paste and fry until it darkens and loses its raw taste.

Build the jollof sauce

• Add the reduced pepper base to the fried paste and stir well.
• Season with curry powder, dried thyme, bay leaves and salt.
• Pour in the chicken stock and bring to a simmer.

Cook the rice

• Stir the rinsed rice into the sauce, cover tightly and cook on low heat.
• Do not stir too often; let the rice steam until tender and smoky at the bottom.

Marinate and boil the turkey

• Season the turkey pieces with garlic, ginger, black pepper, curry powder, thyme and salt.
• Add a little water and boil until the turkey is tender and the stock reduces.

Pepper the turkey

• Blend a little of the pepper base with scotch bonnet and onion.
• Fry the pepper mix in oil, then add the boiled turkey and toss until coated and glossy.

Fry the dodo

• Heat oil in a pan and fry the plantain slices until golden brown on both sides.
• Drain on paper towels and sprinkle with a little salt.

Plate and serve

• Serve the smoky jollof rice with the peppered turkey and fried plantain on the side.