Episode 6 of This Food Bangz is all about Fatima, a SMOKIN BOSS LADY MOMTREPRENEUR! We visited her catering business La Viande Fumee, which literally translates to smoked meat, and tasted our way through her native Congo with a table full of typical Congolese street foods. One of the tasty dishes Fatima served us was this Congolese favourite, dindon fume, smoked turkey! Fatima was kind enough to give us
her recipe! Give it a try, and let us know how you get on!
Ingredients:
2kg of smoked Turkey mixed leg and wing (small cuts)
2 medium sized onions chopped in 4 pieces
3 bell peppers yellow, red and green
2 small spring onions
2 table spoons of cooking oil
3 table spoons of African peanut butter (Optional)
1 maggi cube
1 Scotch bonnet (Optional)
Method:
Pot on medium heat, start by putting oil in a pot.
When oil is hot, add the onions and let them fry till transparent.
Then add the smoked turkey and cook for 10 minutes.
Keep turning the turkey so it doesn’t burn. Add the Maggie, the bell peppers, scotch bonnet and the spring onions. Stir for 3 minutes.
At this point, if you don’t want the peanut butter, cook the turkey for an additional 2 minutes.
Don't let the bell peppers get too soft!
If you want the peanut butter, add it now, and stir thoroughly till the smoked turkey is covered in peanut butter.
Then add half a cup of water and leave to simmer for 6 minutes on medium heat. Keep an eye on the turkey to avoid the peanut butter burning.
Once the peanut butter sauce has reduced (you don't want it too runny) and has a thick saucy consistency, remove the pot from the heat.
Plate up and enjoy!
P.S. This dish is traditionally eaten with Kwanga, boiled and sliced Cassava!
Goes really well with Kwanga (cassava batton)
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