FabulousFusionFood's Game-based Recipes 11th Page

Commonly farmed poultry. Commonly farmed poultry. Guineafowl, pigeon, quail, pheasant,
chicken, turkey, geese, duck.
Welcome to FabulousFusionFood's Poultry-based Recipes Page — The recipes presented here are all based on poultry-derived meats as an ingredient. Poultry, also known as 'farm birds' are birds that have been brought into domesticity and are farmed for their meat and/or eggs. Chickens are the most well known examples of poultry and many think only of chickens when the term poultry is mentioned. However, the list of poultry also includes: ducks, geese, guineafowl, pigeons, quail and turkeys. To this list should also be added ostriches, which are farmed in Africa and latterly pheasants which are also farmed these days. In Victorian times peacocks would also have been on the list, but these birds are not really farmed for their meat these days, though they are kept in domesticity.


Chickens were the first poultry, being domesticated in Thailand around 8000 years ago. Interestingly, the next domesticated poultry bird was the pigeon (actually the common or rock pigeon) which was domesticated in the Near East about 5000 years ago.

Guineafowl are some of my favourite birds, but though they are endemic to Africa, with four genera and eight species spread across the continent, it's only the Helmeted guineafowl, Numida meleagris that has been domesticated outside of Africa. It has been introduced in East Africa, South America, the West Indies, the United States, Britain, France and India where it is raised for meat, kept as a pet and sometimes used for eggs. Of the seventy-odd species of quail, ten have been domesticated. However, in commercial production it's the Coturnix (Japanese) quail that's most commonly encountered due to its larger size and more prolific egg-laying habits.

Turkeys were first domesticated by the indigenous peoples of Mexico about 2800 years ago, with a separate domestication event in the American southwest about 2200 years ago. They were first introduced to Europe in the middle of the 16th century CE.

Domesticated ducks are predominantly derived from the wild Mallard Anas platyrhynchos and were first domesticated in Southern China around 4000 years ago. Duck farming for both meat and eggs is a widespread and ancient industry in Southeast Asia. The exception to this is the Muscovy duck, which is a separate species, Cairina moschata (also known as Barbary Duck in culinary usage). They are native to the tropical Americas and had been domesticated by many native American peoples for centuries prior to the arrival of Columbus who took some back to Europe on his return voyage.

In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the greylag goose (Anser anser), these being domesticated around 5000 years ago in southeastern Europe or in Egypt. These geese were introduced to Northern Europe during the early Iron age. In eastern Asia, the original domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them.


The alphabetical list of all the poultry-based recipes on this site follows, (limited to 100 recipes per page). There are 1487 recipes in total:

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Percebes Tapas
(Gooseneck Barnacles Tapas)
     Origin: Spain
Pizza Cordon Bleu
     Origin: France
Pot-roasted Pheasant with Cider and
Calvados

     Origin: Britain
Perfect Cock-a-leekie Soup
     Origin: Scotland
Pizza with Butter Masala Sauce and
Chicken Pakora

     Origin: Scotland
Potage Congolaise
(Congolese Soup)
     Origin: Congo
Peri Peri Kari Camarão
(Fiery Prawn Curry)
     Origin: Mozambique
Poached Chicken
     Origin: Britain
Potage de Lombars
(Lombard Pottage)
     Origin: France
Peri-peri Chicken
     Origin: South Africa
Pois d'Angole
(Pigeon Peas)
     Origin: Guadeloupe
Potage Madrilène
     Origin: Britain
Peruvian Goat Stew
     Origin: Peru
Pollo al Curry con Pasas y Piñones
(Chicken Curry with Raisins and Pine
Nuts)
     Origin: Spain
Potage Parabère
     Origin: France
Phaal Chicken Curry
     Origin: India
Pollo Alla Cacciatora
(Sammarinese Chicken Cacciatore)
     Origin: San Marino
Potage St Germain
(Pea Soup St Germain)
     Origin: France
Phaksha Paa
(Bhutanese Pork with Chillies)
     Origin: Bhutan
Pollo Borracho Chileano
(Chilean Drunken Chicken)
     Origin: Chile
Potato and Coriander Soup
     Origin: Ireland
Pheasant Dopiaza
     Origin: Britain
Pollo con Ajo
(Chicken with Garlic)
     Origin: Mexico
Potato Soup with Black Pudding
     Origin: Britain
Pheasant Game Soup
     Origin: Britain
Pollo con Salsa de Cacahuetes
(Chicken with Peanut Sauce)
     Origin: Equatorial Guinea
Poto no Tucupi
(Brazilian Tucupi and Duck Soup)
     Origin: Brazil
Phoenicoptero
(Of Flamingo)
     Origin: Roman
Pollo de Chocolate
(Chocolate Chicken)
     Origin: Mexico
Poularde à la D'Albufera
(Chicken Albufera)
     Origin: Spain
Pickle Chicken Curry
     Origin: India
Pollo en Manteqiulla
(Butter Chicken)
     Origin: Puerto Rico
Poule nas sos
(Chicken in Sauce)
     Origin: Haiti
Pigeon Breast with Red Wine Gravy,
Roast Leeks and Wild Mushrooms

     Origin: Britain
Pollo en Salsa
(Pollo en Sals)
     Origin: Costa Rica
Poulet à L'Indienne
(Comoran Chicken Curry)
     Origin: Comoros
Pigeon Breasts
     Origin: Scotland
Pollo Guisado
(Dominican Stewed Chicken)
     Origin: Dominican Republic
Poulet à la Basque
(Basque-style Chicken)
     Origin: France
Pigeon Curry
     Origin: India
Pollo Guisado
(Dominican Chicken Stew)
     Origin: Dominican Republic
Poulet à la Moutarde
façon Burkina Faso

(Chicken with Mustard in the Style of
Burkina Faso)
     Origin: Burkina Faso
Pigeon Peas and Rice
     Origin: Barbados
Pollo Mexicana
(Chicken Mexicana)
     Origin: Mexico
Poulet à la N'Gatietro
(Chicken in the Manner of
N'Gatietro)
     Origin: Cote dIvoire
Pigeon Peas and Rice
     Origin: Anguilla
Pollo Pibil
(Pit-Smoked Chicken in Annatto Marinade)
     Origin: Mexico
Poulet à la Noix de Coco et aux
Arachides

(Chicken with Coconut and Peanuts)
     Origin: Gabon
Pigeon Pie
     Origin: British
Pollo Relleno
(Stuffed Chicken, Andalusian Style)
     Origin: Spain
Poulet à la Provençale
(Provence-style Chicken)
     Origin: France
Pigeons in a Hole
     Origin: British
Polynesian Curry Powder
     Origin: Polynesia
Poulet à la Sauce Tomate
(Chicken with Tomato Sauce)
     Origin: Gabon
Pilaf-Stuffed Onions
     Origin: Middle East
Pom
     Origin: Suriname
Poulet à la Moutarde
(Gabon Mustard Chicken)
     Origin: Gabon
Pilao
(Comorian Pilau)
     Origin: Comoros
Poppy Seed and Blackberry Cake
     Origin: Ancient
Poulet au Beurre de Cacahuète
(Chicken with Peanut Butter)
     Origin: Senegal
Pilao ou Riz au Poulet
(Mahoran Chicken Pilau)
     Origin: Mayotte
Porc Mewn Saws Eirin
(Pork in Plum Sauce)
     Origin: Welsh
Poulet au Citron
(Chicken with Lemon)
     Origin: France
Pilao ou Riz au Poulet
(Comorian Chicken Pilau)
     Origin: Comoros
Porcellum Coriandratum
(Suckling Pig with Coriander Sauce)
     Origin: Roman
Poulet au Coco
(Chicken with Coconut)
     Origin: Comoros
Pink-brined Turkey
     Origin: American
Porcellum Hortulanum
(Suckling Pig Stuffed with Garden
Vegetables)
     Origin: Roman
Poulet au Coco Antillaise
(Martinican coconut chicken)
     Origin: Martinique
Pinon au Dindon
(Pinon with Turkey)
     Origin: Togo
Porcellum Lacte Pastum Elixum
(Suckling Pig à la Vitellius)
     Origin: Roman
Poulet au Curry Réunionaise
(Reunion Chicken Curry)
     Origin: Reunion
Pintade à l'Afrique
(African Guinea Fowl)
     Origin: Guinea
Porcellum Lacte Pastum Elixum
(Boiled Suckling Pig, Fed on Milk)
     Origin: Roman
Poulet au Gingembre
(Ginger Chicken)
     Origin: Cote dIvoire
Pintade à la Sauce Citron
(Guineafowl with Lemon)
     Origin: France
Porcellum Traianum
(Suckling Pig à la Trajan)
     Origin: Roman
Poulet aux Arachides à la
Togolaise

(Chicken with Peanuts, Togo Fashion)
     Origin: Togo
Pintade de Guinée
(Guinean Guineafowl)
     Origin: Guinea
Porcellum Traianum
(For a Very Young Piglet)
     Origin: Roman
Poulet aux Arachides de Niger
(Chicken with Peanuts, Niger Style)
     Origin: Niger
Piquant Tomato Soup
     Origin: Fusion
Pork Chops with Sloe Sauce and Savoy
Cabbage

     Origin: England
Poulet aux Bananes Plantains
(Chicken with Plantains)
     Origin: Cameroon
Piroshki
     Origin: Russia
Porkolt Csirke
(Chicken Porkolt)
     Origin: Hungary
Poulet aux Bananes Plantains
(Chicken with Plantains)
     Origin: Madagascar
Pisam Adulteram Versatilem
(Peas Turnover)
     Origin: Roman
Portuguese Percebes
     Origin: Portugal
Poulet Boucané
(Buccaneer/Smoked Chicken)
     Origin: Martinique
Pisam Farsilem
(Pressed Peas)
     Origin: Roman
Pot au Feau
     Origin: France
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Saint Barthelemy
Pish-Pash
     Origin: India
Pot au Feu
     Origin: France
Poulet Boucané des Antilles
(Smoked Chicken from the Antilles)
     Origin: Sint Maarten
Pish-pash
     Origin: Anglo-Indian
Pot Roast Turkey Drumstick
     Origin: Fusion
Pistachio Nut Pâté
     Origin: Spain
Pot-cooked Chicken and Udon in Miso
Soup

     Origin: Japan

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