|Fast and Simple Receipes for Guinea Fowl.
Guinea fowl is a dryer bird than chicken and requires different treatment to bring out the best of this delicate flavoured and delicious bird.
Guinea Fowl Rum Stew
A finger or two of old ginger sliced. Two or three cloves of garlic, chopped. One guinea fowl chopped into 12 pieces or more. 3 or 4 tablespoon of Braggs Liquid Aminos (available at our stockists), one tablespoon of rum or brandy / whisky if rum not available. Some olive oil.
Heat up some olive oil in moderate heat. Add in ginger slices and stir until aromatic. Add in chopped garlic and stir until aromatic. Add in guinea fowl pieces, stir until color of meat whitens. Add in water until barely covers the guinea fowl pieces. Add in Braggs Aminos. Bring to boil, then lower heat and simmer for 45 mins to 1 hour, covered. Add in rum before serving.
Black Pepper Roast
Coarse grind black peppercorn, some salt, butter and two teaspoon of L&P sauce.
Preheat oven to 180C.
Melt 20 gms butter and add in L&P sauce. This shall be the basting sauce.
Rub guinea fowl with salt. Pat liberally with black peppercorn on skin and inside cavity. Dap basting sauce over entire guinea fowl. Do not rub off black pepper. Place bird in oven bag and roast for 1 1/2 hours.
Preheat oven to 220C. Rub bird with olive oil, salt and pepper. Place some chopped carrots, celery and onion, two cups chicken stock and 1/2 cup white wine in shallow baking dish. Place the bird on top and roast for 20 minutes, basting with the stock often to prevent drying out. Reduce heat to 180C and cook for 40 mins or until done, basting occasionally. Let bird sit for 5 minutes before carving.