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Guinea Fowl with Coconut Cream

Guinea Fowl with Coconut Cream is a traditional Zimbabwean recipe for a classic stew of guinea fowl and onion cooked in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Guinea Fowl with Coconut Cream.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Fowl RecipesZimbabwe Recipes


Ingredients:

1 large guinea fowl, cut into serving pieces
2 large onions, chopped
1 bayleaf
500ml coconut cream
salt and freshly-ground black pepper, to taste
oil for frying
flat-leaf parsley, to garnish

Method:

Heat oil in the base of a casserole dish and when hot use to fry the guinea fowl pieces all over, until well browned. Remove the guinea fowl pieces and set aside then add the onions to the casserole. Fry for about 8 minutes, or until nicely browned.

Return the guinea fowl pieces to the pot and add the bayleaf. Pour over the coconut cream and bring to a gentle simmer. Cover and cook for about 45 minutes or until the fowl is very tender.

Adjust the seasonings to taste and serve accompanied by boiled yams or plantains and a green salad, garnish with a little chopped flat-leaf parsley and serve.