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.
country : South Africa
course : poultry
source : A Taste of Tradition / Magdaleen van Wyk