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