I have a Kiwi acquaintance enquiring whether I knew of a traditional South African (African) method of cooking Guinea Fowl. I only know of a roast. Potjiekos, Weber bbq, perhaps? I would appreciate any info on this and perhaps a recipe.
Totsiens
John

Hello John, try this one!

Peter

Braised Guineafowl

75 g butter or margarine
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon

Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices. Add the onions to the saucepan and sauté for approximately 5 minutes or until they are transparent. Add the salt pepper and herbs and braise the guineafowl, covered, for approximately 1 to 1 1/2 hours or until tender adding a little water or chicken stock if the meat becomes too dry. Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice accompanied ny stewed dried peaches or apricots.

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Replying to:

I have a Kiwi acquaintance enquiring whether I knew of a traditional South African (African) method of cooking Guinea Fowl. I only know of a roast. Potjiekos, Weber bbq, perhaps? I would appreciate any info on this and perhaps a recipe.
Totsiens
John