FabulousFusionFood's Game-based Recipes 11th Page
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 2094 recipes in total:
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| Khao Pune (Chicken Curry Noodles) Origin: Laos | Laj Ntses (Fish Larb) Origin: Laos | Lemon Chilli Chicken Origin: Cocos Islands |
| Khoodra Mafrooka Origin: Sudan | Laksa Origin: Malaysia | Lemon Pepper Seasoning Origin: Britain |
| Khoresht-e Loobia (Stewed Mutton with String Beans) Origin: Iran | Lamb Curry with Winter Vegetables and Spinach Origin: Fusion | Lemon-brined Turkey Origin: Fusion |
| Khukura re Pyaj Tareko (Chicken Curry with Onion) Origin: Nepal | Lamb Flaps Origin: Papua New Guinea | Lentil Hashwa Origin: UAE |
| Khuzi (Emirati Lamb with Rice) Origin: UAE | Lamb Julienne with Crispy Dumplings Origin: Britain | Lentil Stew With Sausage Origin: Italy |
| King Prawn Dopiaza Curry Origin: Britain | Lamb Shank Madras Origin: India | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman |
| Kip Pastei (Surinamese Chicken Pie) Origin: Suriname | Lamb Stew with Chestnuts and Pomegranates Origin: Georgia | Leporem Farsilem (Stuffed Hare) Origin: Roman |
| Kissra be Omregayga Origin: Sudan | Lamb Stuffed with Chicken Origin: Montenegro | Leporem Farsum (Stuffed Hare) Origin: Roman |
| Kittitian Jerk Chicken Origin: Saint Kitts | Lampara Curry Origin: Sri Lanka | Leporem Madidum (Soaked Hare) Origin: Roman |
| Kohlapuri Chicken (Maharashtra Chicken Curry) Origin: India | Lancashire Hot Pot Origin: England | Leporem Passenianum (Hare à la Passenius) Origin: Roman |
| Kokosja Supa (Chicken Soup with Red Bell Peppers) Origin: Serbia | Lapin au Vin Blanc (Rabbit with White Wine) Origin: Gabon | Lettuce and Onion Soup Origin: Britain |
| Kolkas (Turkish Cypriot Chicken and Taro Stew) Origin: Northern Cyprus | Laplap Origin: Vanuatu | Libata (Duck with Carrots) Origin: DR-Congo |
| Kombdi Masala Origin: India | Laska Origin: Malaysia | Liberian Dry Rice Origin: Liberia |
| Korean-flavoured Lamb Shanks with Swede and Potato Mash Origin: Fusion | Lavender Chicken Origin: England | Liberian Jollof Rice Origin: Liberia |
| Kotleta de-voliay (Russian Chicken Kiev) Origin: Russia | Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck) Origin: Reunion | Liberian Jollof Rice Origin: Liberia |
| Kotmis Satsivi (Roast Chicken with Walnut Sauce) Origin: Georgia | Le cassoulet de la mer à la bretonne (Breton seaside cassoulet) Origin: France | Liberian Prawn Bisque Origin: Liberia |
| Kozi Ishtu (Keralan Chicken Ishtu) Origin: India | Le Chao Men (New Caledonian Chaw Mein) Origin: New Caledonia | Liberian Split Peas Origin: Liberia |
| Krampez Yar (Cornish Chicken Pie) Origin: England | Le Chou au Beurre (Buttered Cabbage) Origin: Mauritius | Liberian-style Fried Cabbage Origin: Liberia |
| Krokèchi (Prawn Croquettes) Origin: Aruba | Le Gaonré au poulet frit (Gaonré with fried chicken) Origin: Burkina Faso | Lightly-brined Turkey Origin: Britain |
| Krumpirova Corba Sa Kiselicom (Sorrel and Potato Soup) Origin: Serbia | Le Poulet à la Crème de Vanille (Chicken with Vanilla Sauce) Origin: Reunion | Limón Pollo (Lemon Chicken) Origin: Mexico |
| Kuku (Chicken) Origin: Kenya | Lebanese Mlukhiyea (Jute Mallow and Meat Stew) Origin: Lebanon | Lingonberry Sauce Origin: Sweden |
| Kuku Paka (Chicken-coconut Curry) Origin: East Africa | Lechon Kawli (Oven-roasted Pork) Origin: Philippines | Locrio (Dominican One-pot Chicken and Rice) Origin: Dominican Republic |
| Kuku wa Nazi (Chicken with Coconut Milk) Origin: Kenya | Leek and Potato Soup Origin: Britain | London Particular Origin: England |
| Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry) Origin: Maldives | Leek and Tripe Soup Origin: England | Lū (Baked Taro Leaf Parcels) Origin: Tonga |
| Kukulhu Riha (Maldives Chicken Curry) Origin: Maldives | Leftover Chicken Curry with Carlin Peas, Himalayan Balsam Seed Pods and Oak Moss Tempering Origin: Britain | Lū (Baked Taro Leaf Parcels) Origin: Wallis Futuna |
| Kukulu Musamma Origin: Sri Lanka | Leftover Rice Muffins Origin: Britain | Lucknow Chicken Korma Origin: India |
| Kwahu Nsusua Abomu (Turkey Berry and Fish Stew) Origin: Ghana | Leftover Turkey and Apricot Curry with Vegetable Rice Origin: Fusion | Lucky Prawns and Lotus Seeds Origin: China |
| Kyazangi Kaukswe (Rice Noodles with Curry) Origin: Myanmar | Leftover Turkey and Chickpea Curry Origin: Fusion | Macanese-style Portuguese Curry Chicken Origin: Macau |
| Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Leftover Turkey Fricassee Origin: Scotland | Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken) Origin: Portugal |
| Kypriakes Ravioles (Cypriot Ravioli) Origin: Cyprus | Leftovers Butter Turkey Origin: Britain | Mafé Poulet (Chicken Mafé) Origin: Senegal |
| Kyrgyz-spiced Roast Chicken Origin: Kyrgyzstan | Leftovers Lamb Ragu Origin: Britain | Magret de Canard Rôti (Roast Duck Magret) Origin: France |
| Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark | Leftovers Pie Origin: Britain | Magrets de Canard Fumés (Hot-smoked Duck Breasts) Origin: France |
| La Bandera Dominicana (The Dominican Flag) Origin: Dominican Republic | Leftovers Turkey Cakes Origin: Britain | |
| Laal Chicken Curry Origin: Britain | Leftovers Turkey Curry Origin: America |
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