Instructions: Wash and trim the turkey pieces and sprinkle them with the vinegar, pepper, salt, sugar and the garlic. Marinate overnight in the fridge.

Heat the dried chillies in a heavy-based frying pan for about 3 minutes until they become soft and pliable (the aroma will be quite pungent, so keep a window open). Discard the stems and seeds and soak overnight in 900 ml (1 1/2 pints) of water.

Heat the oil and fry the turkey portions (reserving the marinade) until golden. Drain and reserve the oil. Place the turkey with its marinade in a casserole and add 1.5 litres (2 1/2 pints) of water. Boil for about 1 1/2 hours until the meat is very tender. Cool and remove the skin and bones if you wish.

Roast the sesame seeds, almonds and monkey nuts in a dry frying pan by tossing them over a moderate heat for about 4 minutes. Remove, reserve and then place the tortillas in the pan for about 5 minutes, turning them occasionally until they become hard and brittle. Break them into small pieces. Now place the tortilla pieces with the soaked chillies and their water, the crushed garlic cloves, all the spices and the onion in a processor and blend at top speed until you have a smooth paste.

Place 2 tablespoons of the reserved oil in a casserole and fry the mixture for about 5 minutes. Add the tomato puree, crumbled chicken stock cubes, chocolate and cooked turkey meat with its liquid and simmer gently until the sauce is thick and creamy. As the sauce thickens it might stick to the bottom of the pan, so stir occasionally and keep over a low heat.

Garnish with the reserved sesame seed mixture and serve with white rice, cooked beans and warm soft tortillas.

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