Commonly seen in the Kruger Park and on farms in the Lowveld, The helmeted guinea fowl can be heard chattering and like the Hadeda, may be afraid of flying. They also make a noise on take off. Guinea fowl spend most of their time foraging in fields for seeds and insects and can often be seen in big flocks.
They are considered a game bird and in my family we have a very specific recipe for preparing this very tough and gamy meat. It is fairly simple to follow.
Preparation time 25 minutes if pre-plucked, Cooking time forever.
To pluck the bird soak it in warm water and pluck feathers out, keep the feathers, they are pretty and can be used for decoration. Children are very fond of playing with them and cats be entertained for hours with a feather and a piece of string
1 large Guinea fowl
1 large rock about the size of a 2kg chicken.
2 teaspoons of Himalayan salt, It must be Himalayan, other salt is just not as pretty.
Pepper to taste, for some people too much pepper is a turn off.
Chicken Spice. This stuff is also awesome on fried eggs.
Coriander, Mixed herbs and Sweet basil may be used
Garlic, You van never have too much garlic
Peri Peri, fresh or powdered, just be aware that this stuff can be very hot, children may not like it.
4 large potatoes
1 large onion
3 large tomatoes
1 green pepper
1 kg of beef shin
500g of dried red speckled beans
Take 2 large pots, generally used for making soups and stews.
In one pot make a bean soup using all of the ingredients but the guinea fowl and the rock, You will need something to eat while waiting for the Guinea fowl to cook. If you don't know how to make soup it's pretty easy, cut up all the ingredients and grate the veg to make it cook quicker. Cover with water, bring to the boil and simmer till it tastes good, Soup always tastes better on day 2 and even better on day 3.
In the other pot
Place the rock in the bottom of the pot.
Put the bird on the rock,
Cover with water, bring to the boil and simmer for 12 hours, topping up water as needed.
Drain water, refill with fresh water and bring to the boil,
Simmer for a further 12 hours.
Drain water, repeat process for a further 12 hours.
Ensure that the rock remains covered with water throughout the process.
Drain water, repeat for a further 12 hours.
Refill the pot add, salt, pepper and some spice for chicken, A little coriander and peri-peri also add to the flavour,
This time simmer for 24 hours.
Now take the bird out of the pot, throw it away and carve the rock, it's likely to be more tender. Enjoy the soup, it should be bloody awesome by now.
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