Pintade à l'Afrique (African Guinea Fowl) is a traditional Guinean recipe for a classic stew of guinea fowl with plantains and sweet potatoes in a tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Guinean version of: African Guinea Fowl (Pintade à l'Afrique).
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Ingredients:
100g onions, coarsely chopped
2 garlic cloves, minced
250g butter (or oil)
4 x 1kg guineafowl cut into 8 or 12 pieces
salt, cayenne pepper and paprika to taste
500ml chicken stock
2 bayleaves
6 tomatoes, cut into small wedges
4 large sweet potatoes, peeled and cut into 3cm chunks
4 firm plantains (or bananas) cut into 3cm chunks
Method:
Fry the onions and garlic in hot butter (or oil) until soft. Meanwhile sprinkle the guineafowl pieces with the salt, cayenne pepper and paprika. Add these to the oil and brown on all sides until golden. Add the chicken stock to the pot along with the bayleaves, tomatoes, sweet potatoes and plantains (or bananas). Continue cooking for about 40 minutes until the guinea fowl are tender.
Adjust the seasonings (you may want a few drops of hot sauce).
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