COLD GUINEA FOWL

 

In some areas of Africa guinea fowl are more common than chickens. Frequently they are free-range birds and their meat is darker and tastes stronger than that of chicken. This is a particalarly tangy and aromatic recipe due to the blend of citrus juices and cider, and is perfect to serve with a green salad on a hot day.

 

1 whole, large guinea fowl

salt to taste

6 whole garlic cloves

15 ml (1 tablespoon) each fresh orange juice and lemon or lime juice

500 ml ( pt) sweet apple cider

10 g (2 teaspoons) freshly ground black pepper

15 ml (1 tablespoon) vegetable oil

dash orange essence combined with a dash orange oil (found in health food shops)

 

Season the guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Combine the fruit juices, sweet cider and pepper, and pour over the fowl in a saucepan.

Cover and simmer gently for 1 - 2 hours, turning over from time to time. You may need to add more cider or some chicken stock to prevent burning and to ensure there is enough fluid to fully cook the fowl.

When cooked, remove the fowl from the juices and brush all over with the vegetable oil mixed with orange essence and oil and brown the fowl quickly in an oven preheated to 230 C (450 F). When brown, remove and cool. Joint the fowl before serving with a green salad garnished with pineapple and orange slices.

 

serves 4 - 6

 

country : Ivory Coast

course : poultry

 

source : A Taste of Africa / Dorinda Hafner