Guinea Fowl Stew Ingredients
- 50 ml/2 fl oz groundnut oil
- 900 g/2 lb guinea fowl, cut into bite-size pieces
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 2 large onions, sliced
- 225 g/8 oz fresh red chillies, seeded and chopped
- 900 g/2 Ib tomatoes
- 225 g/8 oz tomato purée
- 2 garlic cloves
- 2 onions, sliced
Guinea Fowl Stew Recipe
In a large frying pan, heat half of the oil and brown the guinea fowl pieces, in batches if necessary, with the thyme and curry powder. Remove to a plate and keep warm.
Add the remaining oil to the pan and sweat the onions and chillies for a few minutes, then add the tomatoes and cook for about 20 minutes until fairly dry. Add the tomato purée, stir thoroughly and add the guinea fowl pieces.
Simmer gently for another 10 minutes, stirring frequently. Serve hot.