75 g butter or margarine

1,5 - 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 of natural yoghurt

15 ml paprika

juice of ˝ 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 1 - 1˝ 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 by stewed dried peaches or apricots.

serves 6

country : South Africa

course : poultry

source : A Taste of Tradition / Magdaleen van Wyk