THE SMOKY GUINEA FOWL & SPINACH SOUP

On a rainy and cold Saturday morning in London, as I watched droplets of rain splash to the ground, the idea of cuddling up with a steaming bowl soup filled me with warmth particularly as I had smoked Guinea fowl in the freezer thanks to Mum and a dear friend of mine, Tina.

As I ‘patiently’ waited for the Guinea fowl to defrost I decided to write my thoughts around creating this recipe. 

During my childhood when a spent hen was killed and dressed the meat will include some eggs (specifically the yolk) which will be carefully preserved and added to the soup at a later stage. The flavour of the fresh free range and organic hen meat in the light, spicy tomato soup was incredible. 

Filled with nostalgia I decided to prepare this smoky Spinach soup with the Guinea fowl and by introducing an Umami flavour in the form of Koobi (salted & dried Tilapia) to the soup.

Traditionally the Ghanaian Spinach soup has a strong ‘gamey’ and umami flavour thanks to the inclusion of snails, mushrooms, smoked Fish and at times ‘bush meat’.

Inspired by the delicate flavour of a spent Hen and the strong ‘gamey’ flavour of a traditional Spinach soup I created this recipe. A smokey, light, somewhat ‘gamey’ Spinach soup that will please any palette.

INGREDIENTS 

1.5kg of smoked Guinea fowl/ Chicken or Turkey

20ml of Koobi stock or 20g of salted Fish

1.5 litres of water 

1 large Onion

1 Habanero chilli or 10 Kasoa peppers 

3 teaspoonfuls of Ginger and Garlic blend

Salt to taste

Chopped red mild chillies to garnish 

KOOBI STOCK 

METHOD 

Watch how to prepare this incredible healthy soup below;

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