Pintade de Guinée (Guinean Guineafowl)

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Pintade de Guinée (Guinean Guineafowl)

Pintade de Guinée (Guinean Guineafowl) is a traditional Guinean recipe for a classic dish of fried guineafowl portions that's finished in a tomato, okra and bell pepper sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Guineafowl (Pintade de Guinée).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Fowl Recipes Vegetable Recipes Guinea Recipes

Ingredients:

2 oven-ready guineafowl
salt for sprinkling
4 tbsp groundnut oil
2 medium onions, chopped
3 large tomatoes, blanched, peeled and chopped
300g okra
2 green bell peppers, thinly sliced
1/2 tsp salt
60ml cold water
240g smooth, unsweetened, peanut butter

Method:

Cut the guineafowl into serving pieces and wash. Sprinkle the pieces with salt then fry in hot oil until golden brown. Remove to a casserole dish, cover and keep hot in the oven.

Meanwhile, add the onions to the oil and fry until just soft. Trim the tops off the okra and add to the oil along with the tomatoes, peppers and salt. Cook over low heat until the tomatoes have broken down and the sauce is hot. Pour over the guineafowl pieces and place the casserole on the hob.

Bring to a simmer then make a sauce by mixing the water and peanut butter. Pour over the guineafowl then place the casserole in an oven at 170°C (325°F/Gas Mark 3), cooking for an hour. Place the guineafowl in a dish, arrange the vegetables on top then pour the sauce over everything. Serve with rice.