Hi Dorothy, from time to time I´m going through your web site. You are doing a great job to cover all fields and sharing with other people. I also checked the part with the recipes and decided that one is missing, so listen:
Roast Guinea Fowl with Vegetables and Rice
for the meat –
* two guinea fowls, each ca. 1 to 1.2 kg
* fresh garlic
* groundnut [peanut] oil
* curry powder
* red sweet pepper powder
for the vegetables –
* sweet potatoes
and what else you like
for the rice –
* 400 grams basmati (Tilda if possible)
* 720 ml water (180ml per 100 grams rice)
* two big spoons butter
for the joy –
5 to 7 friends to be invited for the dinner
How to prepare:
Take a mortar and grind salt and plenty garlic until you get a smooth paste to an amount of 50 to 60 grams and apply it to the chicks.
Mix the spices with the groundnut oil and the beer. You will need it to pour on the chicks while they are roasting.
Set the chicks on the rack which fits in the oven and you need an oven pan to set below the rack and fill it with all the vegetables I have written and more if you like. Soft vegetables like zucchini can be added later because they are done faster.
To prevent the vegetables from burning, pour groundnut oil on the oven pan before you set the vegetables in.
When every thing is set, you start the oven at 160°C [320˚F]. It might be necessary to rise the temperature up to 180°C. One has to watch. Don’t forget to pour the spices, mixed with beer and oil, over the chicks as they are cooking. After 70 to 90 minutes everything should be ready.
[ds – great oven design! In ovens with racks attached to the walls, you need to pull out both racks at once to baste – carefully, with oven mitts. Or maybe put the birds on a separate rack on top of a deep roasting pan?]
To prepare the rice you melt the butter in a pot and fry the washed rice until it is glassy.
Boil the water with salt in a different pot and pour it over the rice while it’s still on the hot stove.
Let it boil for one minute on high temperature and stir it around. Then lower the temperature to the lowest point, take a cover that fits the pot exactly and close it.
Let it simmer for 18 minutes and don’t open the cover before the 18 minutes are over.
Now you can serve your guests and remember the guinea fowls of Tamale. Greetings from Germany.
My friend Helmut and I met years ago when we both lived in Tamale in Northern Ghana. I think the first guinea fowl I ever ate was made this way, at his house there, made by him or the cook he learned it from. Helmut sent me the recipe last month, then cooked it at home in Germany and documented the process. Danke schön, Conny, the photos are great.
I asked about substituting chicken since it’s easier to get here. Needs to be dark meat, he said. Guinea fowl of New Brunswick, beware!