Cailles au Paprika (Quails in Paprika Sauce) is a traditional Chadian recipe for a classic dish of marinated quail that are fried with mushrooms and hot chillies before being served with rice or couscous. The full recipe is presented here and I hope you enjoy this classic Chadian version of: (Quails in Paprika Sauce) Cailles au Paprika.
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This recipe uses the native quail of Central Africa, but European and American quail work just as well in the dish
Ingredients:
8 small quail
200g small button mushrooms
3 tsp paprika
4 garlic cloves
3cm length of fresh ginger, grated
4 Maggi cubes
oil for frying
2 hot chillies (red habaneros, typically)
Method:
Pound together the garlic and ginger in a mortar. Scrape into a bowl and mix in the paprika and Maggi cubes.
Spatchcock the quail open (split down the back and spread open). Rub the spice mixture all over the quail then set aside to marinate for at least 30 minutes.
After this time, add about 60ml oil to a frying pan. When hot add the quail and fry for about 10 minutes per side or until nicely browned. Stir in the mushrooms and the whole chillies and cook for about 20 minutes more over fairly low heat or until the mushrooms and quail are cooked through.
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