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GUINEA FOWL AND
FRESH HERB STUFFING

 Coastweek - - "They used to serve this at the 'Jolly Farmer
Hotel', Molo escarpment," writes Mrs. Denise Chambers, from
Falmouth, U.K. "I came across both recipes while going through
a family cook book of the 1950s. Still very tasty and looks
most attractive as a Sunday main course"

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INGREDIENTS: (four servings):

• Two guinea fowl

• two teaspoon caraway seeds

• quarter cup chopped parsley

• quarter cup chopped mushrooms

• one teaspoon chopped rosemary      

• one tablespoon grated Cheddar cheese

• one teaspoon chopped marjoram

• seasoning to taste

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METHOD:

1. Split the fowls in half down the backbone and breast.

2. Combine the herbs, caraway seeds, cheese, mushrooms and seasoning together in a bowl.

3. Lift the skin from the flesh of the fowls and spread the herb mixture evenly under the skin.

4. Place in a roasting dish and bake at 190°C (3 70°F) until cooked and browned and the juices are clear.

5. Serve with the pan juices or as it is.

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'VARIATION ON A THEME'

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INGREDIENTS:

• half cup grapefruit juice

• one cup chicken stock

• one tablespoon chopped chives

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METHOD:

1. Bring the stock and grapefruit juice to the boil in a saucepan.

2. Boil until reduced by half then stir in the chives.

3. Boil for one more minute; pour over the guinea fowl and serve.

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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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Coastweek Newspapers Ltd.  All rights reserved.

Comments and questions: coastwk@africaonline.co.ke

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