Thursday, June 12, 2008

Guinea Fowl Stew

Guinea Fowl Stew
serves 4

50ml/2fl oz groundnut oil
900g/2lb guinea fowl, cut into
bite-size pieces
1 teaspoon dried thyme
1 teaspoon curry powder
2 large onions, sliced
225g/8oz fresh red chillies,
seeded and chopped
900g/2Ib tomatoes
225g/8oz tomato purée
2 garlic cloves
2 onions, sliced

• 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.

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