FabulousFusionFood's Bird-based Recipes 12th Page

Six commonly eaten birds. Six commonly eaten birds. Top row: Chicken, duck, peasant. Bottom row:
turkey, pigeon, ostrich.
Welcome to FabulousFusionFood's Bird-based Recipes Page — The recipes presented here are all based on bird-derived meats as an ingredient. The culinary definitions of birds is probably the most complex and confounding, with overlaps between game birds (hunted for their meat and dealt with under game in general), poultry (domesticated birds) and fowl (which includes Gallifor [chicken-like] and waterfowl).


Scientifically, birds are a group of warm-blooded vertebrates constituting the class Aves (/ˈeɪviːz/), characterised by feathers, toothless beaked jaws, the laying of hard-shelled eggs, a high metabolic rate, a four-chambered heart, and a strong yet lightweight skeleton. Birds are feathered theropod dinosaurs and constitute the only known living dinosaurs. Likewise, birds are considered reptiles in the modern cladistic sense of the term, and their closest living relatives are the crocodilians. Birds are descendants of the primitive avialans (whose members include Archaeopteryx) which first appeared during the Late Jurassic.

This site deals only with edible birds and those birds that commonly form a part of the human diet, of which chickens form the major constituents (in culinary usage, birds are birds (aves), poultry and fowl) chickens' ancestors, junglefowl are also game animals). Pigeons, interestingly are one of the earliest species domesticated by humans and are both farmed (poultry) as well as being hunted in the wild (game). Turkeys, are game birds in the wild, poultry when farmed and also are fowl as they are related to chickens.

Birds are important not just for their meat, but also because several species (most notably chickens, ducks and quail) are reared for their eggs.


The alphabetical list of all the bird-based recipes on this site follows, (limited to 100 recipes per page). There are 1502 recipes in total:

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Poulet au Coco
(Chicken with Coconut)
     Origin: Comoros
Pre-cooked Lamb
     Origin: Britain
Râble de Lièvre à
la Poivrade

(Saddle of Hare à la Poivrade)
     Origin: France
Poulet au Coco Antillaise
(Martinican coconut chicken)
     Origin: Martinique
Pressure Cooker Butter Chicken Curry
     Origin: Britain
Rôti de Chevreuil, Pommes et
Confiture de Groseille

(Roast Venison, Apples and Gooseberry
Jelly)
     Origin: France
Poulet au Curry Réunionaise
(Reunion Chicken Curry)
     Origin: Reunion
Pressure Cooker Chicken Korma
     Origin: Fusion
Rôti de Porc à
l'Ananas

(Roast Pork with Pineapple)
     Origin: Mauritius
Poulet au Gingembre
(Ginger Chicken)
     Origin: Cote dIvoire
Pressure Cooker Jambalaya
     Origin: American
Rack of Lamb with
Sénégal Pepper Emulsion

     Origin: African Fusion
Poulet aux Arachides à la
Togolaise

(Chicken with Peanuts, Togo Fashion)
     Origin: Togo
Pressure Cooker Kareraisu
(Pressure Cooker Japanese Curry)
     Origin: Japan
Ragoût of Turkey
     Origin: Britain
Poulet aux Arachides de Niger
(Chicken with Peanuts, Niger Style)
     Origin: Niger
Pressure Cooker Massaman Beef Curry
     Origin: Britain
Ragu alla Bolognese
(Traditional Bolognese Sauce)
     Origin: Italy
Poulet aux Bananes Plantains
(Chicken with Plantains)
     Origin: Cameroon
Pressure Cooker Thai Red Curry
     Origin: Britain
Raised Gooseberry Pie
     Origin: Britain
Poulet aux Bananes Plantains
(Chicken with Plantains)
     Origin: Madagascar
Psemeno kotopoylo me te saltsa
lemoni-maintanou

(Roasted Chicken With Lemon-Parsley
Sauce)
     Origin: Greece
Réchauffé Chicken
     Origin: Kenya
Poulet Boucané
(Buccaneer/Smoked Chicken)
     Origin: Martinique
Puerto Rican Arroz Con Pollo
     Origin: Puerto Rico
Red Chicken Mole
     Origin: Mexico
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Saint Barthelemy
Puerto Rican Pasteles
(Meat-stuffed Masa Pockets)
     Origin: Puerto Rico
Red Chicken Pakora
     Origin: Britain
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Sint Maarten
Pulë me Arra
(Chicken with Walnuts)
     Origin: Albania
Red Orach Soup
     Origin: Britain
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: French Guiana
Pullau Chicken
     Origin: South Africa
Red Pepper and Chickpea Salad
     Origin: Ecuador
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Guadeloupe
Pullum Anethatum
(Aniseed Chicken)
     Origin: Roman
Red-red with Spiced Plantains
     Origin: Ghana
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Saint-Martin
Pullum cum Olivis Columbadibus
(Boiled Chicken with Columbadian Olives)
     Origin: Roman
Rendang Curry Paste
     Origin: Fusion
Poulet Colombo
     Origin: French Guiana
Pullum elixum cum cucurbitis elixis
(Ancient Roman Aniseed Chicken)
     Origin: Roman
Reshmi Kabab
     Origin: Bangladesh
Poulet Créole
(Creole Chicken)
     Origin: Mauritius
Pullum Elixum ex Iure Suo
(Chicken in its Own Broth)
     Origin: Roman
Restaurant-style Butter Chicken
     Origin: India
Poulet de Comores
(Comorian Chicken)
     Origin: Comoros
Pullum Elixum ex Iure Suo
(Boiled Chicken with Boiled Egyptian
Beans)
     Origin: Roman
Restaurant-style Madras Curry
     Origin: Britain
Poulet de Guinée
(Guinean Chicken)
     Origin: Guinea
Pullum Frontonianum
(Chicken a la Fronto)
     Origin: Roman
Restaurant-style Tandoori Chicken
     Origin: Britain
Poulet Directeur Général
     Origin: Cameroon
Pullum Laseratum
(Chicken with Laser)
     Origin: Roman
Rice with Pigeon Peas
     Origin: Puerto Rico
Poulet Massalé
(Chicken Massala)
     Origin: Reunion
Pullum Leucozomus
(Chicken with White Sauce)
     Origin: Roman
Rich Minestrone Soup
     Origin: British
Poulet Meshi
(Tunisian Roast Chicken)
     Origin: Tunisia
Pullum Numidicum
(Numidian Guinea Fowl)
     Origin: Roman
Rich Raised Pie
     Origin: Britain
Poulet Moambe
(Chicken Moambe)
     Origin: Congo
Pullum Paroptum
(Lightly-roasted Chicken)
     Origin: Roman
Rifissa
(Chicken and Lentil Stew)
     Origin: Morocco
Poulet Nyembwe
     Origin: Gabon
Pullum Parthicum
(Parthian Chicken)
     Origin: Roman
Rillettes de canard
(Duck Rillettes)
     Origin: France
Poulet Princesse
(Chicken with Asparagus Garnish)
     Origin: France
Pullum Tractogalatus
(Chicken Prepared in Pastry and Milk)
     Origin: Roman
Ris Gras Burkinabé
     Origin: Burkina Faso
Poulet Véronique
(Chicken Véronique)
     Origin: France
Pullus Farsilis
(Chicken with Liquid Filling)
     Origin: Roman
Risoto o Ddail Poethion a Pherlysiau
Gwyllt

(Risotto of Nettles and Wild Herbs)
     Origin: Welsh
Poulet Yassa
(Chicken yassa)
     Origin: Senegal
Pullus Vardanus
(Chicken à la Varus)
     Origin: Roman
Risotto alla Milanese
     Origin: Italy
Poulet Yassa
(Chicken Yassa)
     Origin: Gambia
Pultes
(Meat Pottage)
     Origin: Roman
Risotto allo Zafferano
(Saffron Risotto)
     Origin: Switzerland
Poulet Yassa Burkinabé
(Burkinabe Chicken Yassa)
     Origin: Burkina Faso
Pultes Cum Iure Oenococti
(Pottage with Wine Sauce)
     Origin: Roman
Risotto of nettles and wild herbs
     Origin: Cape Verde
Poulet Yassa de Guinée
(Guinean Poulet Yassa)
     Origin: Guinea
Pumpkin and Rice Chicken Soup
     Origin: American
Riz Gras du Burkinabé
(Burkina Faso Fat Rice)
     Origin: Burkina Faso
Poulet Yassa Malienne
(Malian Chicken Yassa)
     Origin: Mali
Pumpkin Chowder
     Origin: American
Roast Capons
     Origin: Britain
Poullaille farcie
(Stuffed Poultry)
     Origin: France
Pumpkin Soup
     Origin: American
Roast Chicken Noodle Soup with
Chopsuey Greens

     Origin: Fusion
Poutine
     Origin: Canada
Pupusas
     Origin: El Salvador
Roast Chicken with Moroccan Spices
     Origin: African Fusion
Poutine
     Origin: Saint Pierre
Pwdin Eirin Mair Siocled
(Chocolate Gooseberry Pudding)
     Origin: Welsh
Prawn, Mangetout and Cashew Nut
Stir-fry

     Origin: Australia
Qatri Chicken Curry
     Origin: Qatar

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