Guinea fowl stew







Cook Time

35-40 Min


  • 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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