This is a wonderful simple stew using rich gamey Guinea Fowl. It combines the best elements of a simple Irish stew and boosts it with some Greek magic.
Author: Kiran Jethwa
Recipe type: Irish and Greek Guinea Fowl Stew
Cuisine: Continental Fusion
Serves: 4
Ingredients
1 Guinea fowl, portioned (if you can’t get Guinea fowl you can use partridge or any other game fowl)
200g butter
1 large white onion, chopped
2 large white potatoes, cubed
2 large carrots, chopped
3 cloves crushed garlic
½ head of celery chopped
1 tin tomatoes
500ml honey beer (substitute with beer, or white wine)
5 tbsp honey
200ml Greek yoghurt (natural yoghurt)
1 bunch chopped parsley
2 tsp paprika
Salt and pepper to season
Instructions
Melt the butter in a large saucepan
Throw in the carrots, onions, celery plus garlic and cook till soft with the lid on
Add the guinea fowl and fry till it gets some color
Add the honey beer (or substitute) and tinned tomatoes
Cook for 2 hours on a low heat until guinea fowl is tender
Add the potatoes, honey, yoghurt, parsley, paprika and seasoning
Cook till potatoes are tender
Serve with crusty bread and nice chutney
Recipe by Chef Kiran Jethwa at http://www.kiranjethwa.net/recipes/machakos-guinea-fowl-honey-beer/