FabulousFusionFood's Game-based Recipes 14th 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 1978 recipes in total:

Page 14 of 20



Peiouns y Stewed
(Stewed Pigeons)
     Origin: England
Pilao ou Riz au Poulet
(Mahoran Chicken Pilau)
     Origin: Mayotte
Pollo con Salsa de Cacahuetes
(Chicken with Peanut Sauce)
     Origin: Equatorial Guinea
Peking Duck
     Origin: China
Pilao ou Riz au Poulet
(Comorian Chicken Pilau)
     Origin: Comoros
Pollo de Chocolate
(Chocolate Chicken)
     Origin: Mexico
Pelau
     Origin: Saint Kitts
Pilav Limon
(Lemon Pasta Pilaf)
     Origin: Georgia
Pollo en Manteqiulla
(Butter Chicken)
     Origin: Puerto Rico
Penhaearn Pob
(Roast Gurnard)
     Origin: Welsh
Pink-brined Turkey
     Origin: American
Pollo en Salsa
     Origin: Costa Rica
Penne with Fresh Pumpkin Sauce
     Origin: American
Pinon au Dindon
(Pinon with Turkey)
     Origin: Togo
Pollo Guisado
(Dominican Stewed Chicken)
     Origin: Dominican Republic
Pepián
     Origin: Guatemala
Pintade à l'Afrique
(African Guinea Fowl)
     Origin: Guinea
Pollo Guisado
(Dominican Chicken Stew)
     Origin: Dominican Republic
Pepper Chicken
     Origin: Sierra Leone
Pintade à la Sauce Citron
(Guineafowl with Lemon)
     Origin: France
Pollo Mexicana
(Chicken Mexicana)
     Origin: Mexico
Percebes Tapas
(Gooseneck Barnacles Tapas)
     Origin: Spain
Pintade avec Farcie à la
Française

(Guineafowl with French-style Stuffing)
     Origin: Burkina Faso
Pollo Pibil
(Pit-Smoked Chicken in Annatto Marinade)
     Origin: Mexico
Perfect Cock-a-leekie Soup
     Origin: Scotland
Pintade de Guinée
(Guinean Guineafowl)
     Origin: Guinea
Pollo Relleno
(Stuffed Chicken, Andalusian Style)
     Origin: Spain
Perfectly Roasted Chicken with Advieh
     Origin: Fusion
Pintade Farcie au Patates Douces
(Stuffed Guineafowl with Sweet Potatoes)
     Origin: Burkina Faso
Polynesian Curry Powder
     Origin: Polynesia
Peri Peri Kari Camarão
(Fiery Prawn Curry)
     Origin: Mozambique
Pipián
(Chicken in Peanut Sauce)
     Origin: Philippines
Pom
     Origin: Suriname
Peri-peri Chicken
     Origin: South Africa
Pipis de Galinha
(Portuguese Chicken Giblets)
     Origin: Portugal
Poppy Seed and Blackberry Cake
     Origin: Ancient
Peri-Peri Chicken with Peri-Peri Rice
     Origin: Mozambique
Piquant Tomato Soup
     Origin: Fusion
Porc Mewn Saws Eirin
(Pork in Plum Sauce)
     Origin: Welsh
Peruvian Goat Stew
     Origin: Peru
Piroshki
     Origin: Russia
Porcellum Coriandratum
(Suckling Pig with Coriander Sauce)
     Origin: Roman
Petit Salé with Winter Root
Vegetables and Ceps

     Origin: Britain
Pisam Adulteram Versatilem
(Peas Turnover)
     Origin: Roman
Porcellum Hortulanum
(Suckling Pig Stuffed with Garden
Vegetables)
     Origin: Roman
Phaal Chicken Curry
     Origin: India
Pisam Farsilem
(Pressed Peas)
     Origin: Roman
Porcellum Lacte Pastum Elixum
(Suckling Pig à la Vitellius)
     Origin: Roman
Phaksha Paa
(Bhutanese Pork with Chillies)
     Origin: Bhutan
Pish-Pash
     Origin: India
Porcellum Lacte Pastum Elixum
(Boiled Suckling Pig, Fed on Milk)
     Origin: Roman
Pheasant Dopiaza
     Origin: Britain
Pish-pash
     Origin: Anglo-Indian
Porcellum Traianum
(Suckling Pig à la Trajan)
     Origin: Roman
Pheasant Game Soup
     Origin: Britain
Pistachio Nut Pâté
     Origin: Spain
Porcellum Traianum
(For a Very Young Piglet)
     Origin: Roman
Pheasant Stew with Whisky
     Origin: Scotland
Pitcairn Islands Chicken Curry
     Origin: Pitcairn Islands
Pork and Chorizo Enchiladas
     Origin: Mexico
Phoenicoptero
(Of Flamingo)
     Origin: Roman
Pizza Cordon Bleu
     Origin: France
Pork Chops with Sloe Sauce and Savoy
Cabbage

     Origin: England
Pickle Chicken Curry
     Origin: India
Pizza with Butter Masala Sauce and
Chicken Pakora

     Origin: Scotland
Pork Lo Mein
     Origin: China
Pigeon Breast with Red Wine Gravy,
Roast Leeks and Wild Mushrooms

     Origin: Britain
Plantain and Coconut Soup
     Origin: Uganda
Pork Tenderloins with Adobo Sauce
     Origin: American
Pigeon Breasts
     Origin: Scotland
Plasas
(Sierra Leonean Chicken Peanut Stew)
     Origin: Sierra Leone
Pork Tenderloins with Bergamot Sauce
     Origin: British
Pigeon Curry
     Origin: India
Plov S Mindalyom, Izyumom I
Apelsinovoy Tsedroy

(Fruit Pilaf)
     Origin: Georgia
Porkolt Csirke
(Chicken Porkolt)
     Origin: Hungary
Pigeon Peas and Rice
     Origin: Barbados
Po'e
     Origin: Tahiti
Portuguese Percebes
     Origin: Portugal
Pigeon Peas and Rice
     Origin: Anguilla
Po'e
     Origin: Easter Island
Pot au Feau
     Origin: France
Pigeon Pie
     Origin: Britain
Poached Chicken
     Origin: Britain
Pot au Feu
     Origin: France
Pigeons grillés au makala
(Grilled Makala Pigeons)
     Origin: DR-Congo
Pois d'Angole
(Pigeon Peas)
     Origin: Guadeloupe
Pot Roast Turkey Drumstick
     Origin: Fusion
Pigeons in a Hole
     Origin: Britain
Pollo a la Brasa
(Peruvian Blackened Chicken)
     Origin: Peru
Pot-cooked Chicken and Udon in Miso
Soup

     Origin: Japan
Pilaf Rizi
(Rice Pilaf)
     Origin: Cyprus
Pollo al Curry con Pasas y Piñones
(Chicken Curry with Raisins and Pine
Nuts)
     Origin: Spain
Pot-roast chicken with stock
     Origin: Britain
Pilaf-Stuffed Onions
     Origin: Middle East
Pollo Alla Cacciatora
(Sammarinese Chicken Cacciatore)
     Origin: San Marino
Pot-roasted Pheasant with Cider and
Calvados

     Origin: Britain
Pilafi Pourgouri
(Crushed Wheat Pilaf)
     Origin: Cyprus
Pollo Borracho Chileano
(Chilean Drunken Chicken)
     Origin: Chile
Pilao
(Comorian Pilau)
     Origin: Comoros
Pollo con Ajo
(Chicken with Garlic)
     Origin: Mexico

Page 14 of 20