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Nigerian Guinea Fowl Stew
Nigerian Guinea Fowl Stew is a traditional Nigerian recipe for a classic guinea fowl stew in a tomato based sauce with lots of hot chillies. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Guinea Fowl Stew.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesGame RecipesFowl RecipesNigeria Recipes
Also known as 'Red Tomato Stew', is a firm favourite in Nigeria and versions can be found everywhere from street vendors to the best restaurants.
Ingredients:
1
guineafowl jointed and cut into ~12 pieces
225g fresh scotch bonnet
chillies
1kg fresh tomatoes, ground
2 large onions, ground
2 cloves garlic
1 small tin tomato purée
I tsp thyme
2 tsp chopped partminger leaves (this is an herb in the basil family,
African blue basil — substitute Thai
holy basil if not available)
2 onions, sliced
1 tsp
Nigerian Curry Powder
57Oml groundnut oil
salt to taste
Method:
Season the guineafowl pieces with salt then add to a pot along with the onions, thyme and curry powder and cook in a little oil for some 35 minutes, until tender (stir frequently). Grind the 2 large onions, chillies and tomatoes together in a food processor.
Add the remaining oil to a separate pot and fry the ground tomato blend in this for 20 minutes, until fairly dry. Add the tomato purée and a little stock, stir thoroughly then add to the fried guinea fowl pieces. Bring to the boil then simmer gently for a further 10 minutes, stirring frequently.
Drain off any oil that rises to the surface and then stir-in the partminger (or holy basil) leaves.
Serve immediately with boiled rice or fried plantain.
