In the butchers last week they had Guinea fowl delicious game birds covered in a beautiful yellow marble of fat. Portugese sailors first brought the Guinea fowl to Europe from Africa , many people keep them in England for meat and egg they are also apparently great guard-birds ( like Geese). Adventurous Portugese sailors were also introducing Africa to Portugese piri piri chillis regularly turned into a spicy sauce for meat and fish. I figured at some point the paths might have crossed on the high seas so I want to put them together again.
I planned to BBQ the bird which meant I had to try spatchcocking, which is just a case of cutting out the backbone of the bird and flattening it out. This means it can be grilled or fried and it cooks quickly preparing it in this way means you can get the marinade everywhere . Thankfully the power of You Tube means you can have your own personal lesson in bird butchery
A long marinade and quick cook meant a sticky zingy slightly charred guinea fowl devored without cutlery .
Piri Piri Guinea Fowl
1 medium guinea fowl (spatchcocked)
4 red chillis -birds eyes preferable
2 cloves of garlic
Juice and zest of 2 limes
2 tbsp of coriander seeds
Handful of fresh parsley or coriander leaves
2 tbsp of sunflower oil
- Grind together the coriander , chillis and garlic
- Mix with the limes and sunflower oil
- Rub the marinade over the guinea fowl and leave for at least 8 hours
- After marinade roast a hot oven at 200degC for three quarters of an hour turning half way through.Or BBQ for half an hour over hot coals
Served with brown rice, chick peas and coriander