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Pullum Numidicum (Numidian Guinea Fowl)
Pullum Numidicum (Numidian Guinea Fowl) is a traditional Ancient Roman recipe for a classic dish of parboiled guinea fowl (or chicken) flavoured with pepper and asafoetida that's roasted and served with a spiced date, nut, honey, vinegar and stock sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Numidian Guinea Fowl (Pullum Numidicum).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesGame RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Pullum Numidicum: pullum curas, elixas, levas, laser ac piper <aspergis> et assas. teres piper, cuminum, coriandri semen, laseris radicem, rutam, caryotam, nucleos, suffundis acetum, mel, liquamen et oleum, temperabis. cum ferbuerit, amulo obligas, pullum perfundis, piper aspergis et inferes.
Translation
Numidian Guinea Fowl: Dress the Guinea fowl, boil it, take it out [of the pot], then [season] with laser and pepper and roast. Pound pepper, cumin, coriander seeds, laser root, rue, dates and nuts [in a mortar]. Moisten with vinegar, and add honey, stock and oil and blend. When this sauce has boiled thicken with starch and pour over the chicken. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 prepared
guineafowl (or chicken), about 1.3kg
freshly-ground
black pepper
asafoetida
For the Sauce:
1/2 tsp freshly-ground
black pepper
1/2 tsp
cumin seeds
1/2 tsp
coriander seeds
pinch of
asafoetida
pinch of
rue (or
rosemary)
4 tbsp dates, finely chopped
4 tbsp ground
almonds or hazelnuts
1 tbsp white wine vinegar
1 tbsp honey
200ml chicken stock
2 tsp olive oil
2 tsp cornflour, to thicken (wheat starch would originally have been used)
freshly-ground black pepper, to garnish
Method:
Add the guineafowl to a pan of boiling water and cook for 30 minutes to parboil. After this time, remove the guineafowl and pat dry. Place in a roasting tin and sprinkle with black pepper and a little asafoetida. Place in an oven pre-heated to 180°C and roast for about 40 minutes, or until cooked through.
In the meantime, prepare the sauce. Pound together the black pepper, cumin, coriander seeds, asafoetida and rue in a mortar. Add the dates and ground nuts then pound until smooth. Work in the vinegar and honey then add the guineafowl stock and olive oil. Turn into a pan and bring to a boil. Whisk in the cornflour until smooth and cook until thickened.
When the bird has cooked, arrange on a platter, pour over the sauce and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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