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BRAISED GUINEA FOWL
IN BRANDY AND PORT

Coastweek - - Harriet Owen-Pope of Perth, Western Australia, writes:
"We really enjoyed the Coastweek recipe:

DELECTABLE KENYA GUINEA FOWL
WITH OVEN BAKED BASMATI RICE

and thought one good recipe deserves another. This recipe isn't
for everyone, because of the alcohol involved, but I can assure
abstemious readers/ chefs that by the time the meal is served
only the essence remains .. the fruity flavour of the port and brandy
really penetrates through the guinea fowl making a very tasty dish."

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INGREDIENTS: (four servings)

• One kg. (two lbs.) guinea fowl

• 60g (two oz.) button mushrooms

• flour

• four tablespoons brandy

• 30g (one oz.) butter or margarine

• four tablespoons port

• two tablespoons olive oil

• one cup water

• two rashers of bacon, chopped

• seasoning to taste

• one large onion, chopped

• one teaspoon fresh thyme

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METHOD:

1. Lightly toss guinea fowl in flour.

2. Heat butter and oil in a frying pan, and brown the guinea fowl all over.

3. Transfer to a casserole.

4. Sauté the bacon, onion and mushrooms in the frying pan for three minutes, then add half the brandy and port.

5. Simmer for two to three minutes.

6. Add the water, seasoning and thyme and stir to lift pan juices.

7. Pour over guinea fowl, cover tightly and bake at 180°C (350°F) for one and a half to two hours.

8. Add the remaining port and brandy half an hour before serving.        

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

coastwk@africaonline.co.ke

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Comments and questions: coastwk@africaonline.co.ke

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