I shared this recipe video during the Christmas period and I was prompted recently for the written recipe. During the Christmas period I uploaded daily recipes and by the time I finished with this recipe I was exhausted. Phew! Well, well it’s better late than never they say, hence here you have the recipe. I hope you’re inspired to give it a try as the Guinea fowl was stuffed with sticky Coconut Rice.
STICKY COCONUT RICE STUFFING RECIPE
INGREDIENTS
1 bulb of peeled and thinly sliced Garlic
1 tablespoonful of fresh Thyme
3 tablespoonfuls of Olive oil
1 Star Anise
5 Grains of Selim pods
1 tablespoonful of blended Ginger, Onion and Garlic
200g of Sticky Coconut Rice stuffing
2 tablespoonfuls of Sesame oil
Salt and Pepper to taste
METHOD
Watch how to prepare this amazing one pot Guinea fowl recipe below;
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All photos, recipes and videos are by the owner of this blog.
This recipe is dedicated to David and Eithne Sarginson who are in their 80’s and survived the Corona Virus. I got a message from their daughter Jane, asking for the written recipe as her parents wanted to treat themselves this Easter Sunday to a Guinea fowl.
Wishing you both continuous good health, love and happiness always.
Jane, thank you very much for reaching out and virtual hugs your way.
Happy Easter!
With love,
Fafa
INGREDIENTS
1 whole dressed Guinea Fowl
1 bulb of Garlic
40g of fresh Rosemary
50ml of Olive oil
Juice of half a Lemon
30g of fresh grated Ginger
1 teaspoonful of Ancho chillies or chilli flakes
Salt and Pepper to taste
METHOD
Rub the skin of the Guinea fowl with the juice of the grated Ginger and stuff the cavity of the Guinea fowl with the fibre of the Ginger
Squeeze the juice of half the Lemon over the Guinean fowl
In a frying pan add the olive oil and place it over a medium heat.
Gently fry the sliced Garlic and Rosemary leaves for about 3-4 minutes on a lower heat
Leave the oil to cool down for about 5 minutes
Then pour half of the oil over the Guinea fowl
Sprinkle the Guinea fowl with the Ancho chillies or chilli flakes
Allow the Guinea fowl to marinate for at least 2 hours or better still overnight in the fridge.
TO ROAST
Remove your marinated Guinea fowl from the fridge and bring it to room temperature for about 20 minutes
Preheat your oven to 200*c
Add the remaining infused oil to the Guinea fowl
Sprinkle salt and pepper over the Guinea fowl
Place your marinated Guinea fowl in a heavy buttoned oven proof pan with its lid . Best to use a Claypot or Dutch oven pan.
Roast the Guinea fowl for 30 minutes and reduce the heat to 170*c for a further 15-25 minutes (depending on the size of your Guinea fowl)
Allow the Guinea fowl to rest for about 15 minutes before serving.
Find more exciting Guinea fowl recipes below;
Do you have any leftover Guinea fowl? Why not try this fried rice recipe?
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;
Don’t forget to subscribe, try the recipe and leave comments with your feedback. All photos, recipes and videos are by the owner of this blog.
When next you visit Ghana just ask for the best grilled Guinea Fowl joint in town. Enjoy the nutty smoky and slightly ‘gamey’ tasting Guinea fowl with grilled Onions and Peppers. Don’t forget to thank me later. You’re welcome!
Now if you’re in the diaspora and you need that smoky flavour for your grilled Guinea Fowl, why not try this recipe using a clay pot.
INGREDIENTS
1.2 kg of Guinea Fowl (readily available in Marks &
Spencer, Sainsburys, Waitrose or specialist local Butchers)
5 tablespoonful of Suya Spice Mix (Yaji Spice mix)
5 tablespoonful of melted unrefined Shea Butter/ Coconut oil
or Groundnut oil
Dry Mint leaves
2 large peeled and sliced Onions
1 teaspoonful of Chilli flakes
1 teaspoonful of Vinegar
Salt to taste
Suya/ Yaji Spice Mix Recipe
METHOD
Watch how to prepare this smoky char grilled and flavour packed Guinea Fowl recipe below;
Don't forget to subscribe, try the recipe, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.
Mix in a bowl the sesame oil, butter milk, fish sauce, cumin powder ground ginger, garlic, thyme, freshly ground black pepper and salt Spatchcock the guinea fowl (details of how to spatchcock poultry will be available on my blog soon)
Pour the marinade over the Guinea Fowl and use your hand to massage the it in.
Marinade the guinea fowl for at least 4 hrs in a fridge.
In a preheated oven of 180*c place your guinea fowl in a roasting tin (cover with a foil)
Place your guinea fowl in the oven for 20minutes Then add 300ml of stock
Place your guinea fowl back in the oven for a further 20min Take the guinea fowl out of the oven and leave to rest for at least 5minutes before serving.
Best served with steamed cabbage & Beurre noisette (browned butter)
