Peel and chop the onions. Chop the garlic.

Slice the peppers, cabbage, spring onions and spinach.

Heat the oil in a saucepan and add the onions. Leave to cook until translucent and starting to brown.

Combine the smoked turkey, garlic, thyme ,bay leaves, and ground pepper in the pan. Add three cups of water and place on medium heat. Allow to cook for 15 mins.

Add the peppers and cabbage and simmer for another 10 mins.

Pour in some water if the liquid is beginning to dry. Taste for salt and add more if needed.

Rinse the fonio until the water runs clean and there are no stones.

Add the fonio grains into the pan and reduce the heat. Check after three minutes and add more liquid if all the liquid is already absorbed. Mix in the spinach and spring onions.

Leave to cook for around 5 mins. If the porridge becomes too thick, you can add some water to get your preferred consistency.