Prepare time: 40 min
Cook: 50 min
Ready in: 1 hr 30 min
Cold guinea fowl may sound strange especially to foreigners (non-Ivorians) trust me its a really good delicacy you would try after having your first taste. Good food, good cooking method.
- large guinea fowl
- 1 tablespoon freshly squeezed orange juic
- 2 teaspoons freshly ground black pepper
- Dash of orange extract mixed with a dash of orange oil
- 1 tablespoon freshly squeezed lemon or lime juice
- Chicken stock, optional
- 6 cloves garlic
- 2-1/4 cups apple juice
- 1 tablespoon vegetable oil
- Orange slices, for garnish
- Pineapple slices, for garnish
- Season the guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Put the bird in a large pan.
- Combine the fruit juices and pepper and pour the mixture over the fowl.
- Cover and simmer gently for 1-1/2 to 2 hours, turning from time to time.
- You may need to add more apple juice or some chicken stock to prevent burning and ensure there is enough fluid to cook the fowl fully. Preheat the oven to 450 F/240 C.
- When the fowl is cooked, remove it from the juices and brush it all over with a mixture of the vegetable oil and the orange essence and oil.
- Place the fowl in a roasting pan and brown it quickly in the oven.
- When brown, remove and cool. Carve the fowl, garnish it with pineapple and orange slices and serve with a green salad.