Pintade Farcie au Patates Douces (Stuffed Guineafowl with Sweet Potatoes)
Pintade Farcie au Patates Douces (Stuffed Guineafowl with Sweet Potatoes) is a traditional Burkinabe (from Burkina Faso) recipe for a classic dish of guineafowl stuffed with a blend of minced meat and white sweet potatoes. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Stuffed Guineafowl with Sweet Potatoes (Pintade Farcie au Patates Douces).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 oven-ready guinea fowl
120g minced goat or lamb
80g goat or lamb fat, chopped
200g white-fleshed sweet potatoes
2 shallots, peeled and chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp freshly-grated ginger
150ml chicken stock
salt and freshly-ground black pepper, to taste
Method:
Wash the sweet potatoes but do not peel. Bring a pan of lightly-salted water to a boil, add the sweet potatoes and boil for 15 minutes.
In a blender, combine the minced meat, fat (basically home-made sausage meat), shallots, cinnamon, cumin, ginger, salt and black pepper. Pulse to chop then process until you have a smooth purée (add a little oil if needed).
When the sweet potatoes are done (they should be just cooked), drain them then peel and dice finely.
In a bowl, mix together the stuffing and the sweet potato flesh. Season inside the body cavity of the guineafowl then stuff it with the sweet potato mix (in the neck and body cavity). Sew the openings shut then sit on a rack in a roasting tin, pour over a little chicken stock then transfer to an oven pre-heated to 200°C and roast for about 80 minutes, or until cooked through and nicely browned on the skin.
During cooking base and turn the guineafowl frequently to ensure it cooks evenly on all sides.
When the guineafowl is cooked, transfer to a cutting block, cover with foil and allow to rest or at least 15 minutes before carving. Place the roasting tin on the hob and deglaze with 200ml chicken stock. Turn the mixture from a the pan into a saucepan, bring to a boil and cook until the volume has reduced by 1/3.
Serve the guinea fowl accompanied by the stuffing and the gravy.
If desired, you can add a hot chilli (Scotch bonnet or Habanero) to the stuffing mixture when processing. I like my stuffing hot, but they are not always prepared that way.
)
