This text is part of the special book Plaisirs
Preparation: 15 minutes
Cooking: 1 hour
Servings: 4 people
Ingredients
1 whole guinea fowl cut in 4
1 onion diced
⅓ chopped leek
2 celery stalks chopped
400g fresh tomatoes, peeled and diced
5 cloves garlic, grated
50 g grated fresh ginger
3 bay leaves
1 pili-pili (habanero pepper/scotch bonnet)
3 tbsp. at s. peanut butter
3 tbsp. at s. vegetable oil
125ml hot water
500ml chicken stock
Salt and pepper
Preparation
1. Brown the guinea fowl pieces on all sides in a large skillet, then set them aside in a saucepan.
2. In the same skillet, sauté the leek and celery for 2 to 3 minutes, then add the onions, ginger and garlic. Cook for 2 to 3 minutes.
3. Add the tomatoes to the preparation and continue cooking for 5 minutes.
4. Pour the tomato sauce over the guinea fowl pieces. Moisten with the chicken broth, salt and pepper, and add the bay leaves and the pili-pili. Cover and simmer for 20 minutes.
5. Meanwhile, dilute the peanut butter in 125 ml of hot water. After 20 minutes, pour the diluted peanut butter into the pan of guinea fowl. Mix gently, taste and adjust seasoning if necessary.
6. Cover the preparation and continue cooking for 20 minutes over low heat.
7. Serve the guinea fowl with mashed plantain bananas or crazy (cassava puree).
This special content was produced by the Special Publications team of the Homework, relating to marketing. The drafting of Homework did not take part.