FabulousFusionFood's Game-based Recipes 15th 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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| Pigeons à la Chinois (Chinese Pigeons) Origin: France | Plantain and Coconut Soup Origin: Uganda | Pork and Chorizo Enchiladas Origin: Mexico |
| Pigeons aux Champignons (Pigeons with Mushrooms) Origin: France | Plasas (Sierra Leonean Chicken Peanut Stew) Origin: Sierra Leone | Pork Chops with Sloe Sauce and Savoy Cabbage Origin: England |
| Pigeons aux Mandarines (Pigeons with Tangerines) Origin: France | Plov S Mindalyom, Izyumom I Apelsinovoy Tsedroy (Fruit Pilaf) Origin: Georgia | Pork Lo Mein Origin: China |
| Pigeons Bonne Femme Origin: France | Po'e Origin: Tahiti | Pork Tenderloins with Adobo Sauce Origin: American |
| Pigeons Chasseur Origin: France | Po'e II Origin: Easter Island | Pork Tenderloins with Bergamot Sauce Origin: British |
| Pigeons grillés au makala (Grilled Makala Pigeons) Origin: DR-Congo | Poached Chicken Origin: Britain | Porkolt Csirke (Chicken Porkolt) Origin: Hungary |
| Pigeons in a Hole Origin: Britain | Pois d'Angole (Pigeon Peas) Origin: Guadeloupe | Portuguese Percebes Origin: Portugal |
| Pilaf Rizi (Rice Pilaf) Origin: Cyprus | Pollo a la Brasa (Peruvian Blackened Chicken) Origin: Peru | Pot au Feau Origin: France |
| Pilaf-Stuffed Onions Origin: Middle East | Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts) Origin: Spain | Pot au Feu Origin: France |
| Pilafi Pourgouri (Crushed Wheat Pilaf) Origin: Cyprus | Pollo Alla Cacciatora (Sammarinese Chicken Cacciatore) Origin: San Marino | Pot Roast Turkey Drumstick Origin: Fusion |
| Pilao (Comorian Pilau) Origin: Comoros | Pollo Borracho Chileano (Chilean Drunken Chicken) Origin: Chile | Pot-cooked Chicken and Udon in Miso Soup Origin: Japan |
| Pilao ou Riz au Poulet (Mahoran Chicken Pilau) Origin: Mayotte | Pollo con Ajo (Chicken with Garlic) Origin: Mexico | Pot-roast chicken with stock Origin: Britain |
| Pilao ou Riz au Poulet (Comorian Chicken Pilau) Origin: Comoros | Pollo con Salsa de Cacahuetes (Chicken with Peanut Sauce) Origin: Equatorial Guinea | Pot-roasted Pheasant with Cider and Calvados Origin: Britain |
| Pilav Limon (Lemon Pasta Pilaf) Origin: Georgia | Pollo de Chocolate (Chocolate Chicken) Origin: Mexico | Potage Congolaise (Congolese Soup) Origin: Congo |
| Pink-brined Turkey Origin: American | Pollo en Manteqiulla (Butter Chicken) Origin: Puerto Rico | Potage de Lombars (Lombard Pottage) Origin: France |
| Pinon au Dindon (Pinon with Turkey) Origin: Togo | Pollo en Pinol Origin: El Salvador | Potage Madrilène Origin: Britain |
| Pintade à l'Afrique (African Guinea Fowl) Origin: Guinea | Pollo en Salsa Origin: Costa Rica | Potage Parabère Origin: France |
| Pintade à la Sauce Citron (Guineafowl with Lemon) Origin: France | Pollo Encebolladoaa (Chicken Smothered with Onions) Origin: El Salvador | Potage St Germain (Pea Soup St Germain) Origin: France |
| Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing) Origin: Burkina Faso | Pollo Guisado (Dominican Stewed Chicken) Origin: Dominican Republic | Potato and Coriander Soup Origin: Ireland |
| Pintade de Guinée (Guinean Guineafowl) Origin: Guinea | Pollo Guisado (Dominican Chicken Stew) Origin: Dominican Republic | Potato Soup with Black Pudding Origin: Britain |
| Pintade Farcie au Patates Douces (Stuffed Guineafowl with Sweet Potatoes) Origin: Burkina Faso | Pollo Guisado (Salvadorean Chicken Stew) Origin: El Salvador | Potato Soup with Salmon and Chives Origin: Ireland |
| Pipián (Chicken in Peanut Sauce) Origin: Philippines | Pollo Mexicana (Chicken Mexicana) Origin: Mexico | Potato, Leek and Chorizo Soup Origin: Britain |
| Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal | Pollo Pibil (Pit-Smoked Chicken in Annatto Marinade) Origin: Mexico | Poto no Tucupi (Brazilian Tucupi and Duck Soup) Origin: Brazil |
| Piquant Tomato Soup Origin: Fusion | Pollo Relleno (Stuffed Chicken, Andalusian Style) Origin: Spain | Potsticker Dumplings Origin: China |
| Piroshki Origin: Russia | Polynesian Curry Powder Origin: Polynesia | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
| Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Pom Origin: Suriname | Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot) Origin: France |
| Pisam Farsilem (Pressed Peas) Origin: Roman | Poppy Seed and Blackberry Cake Origin: Ancient | Poule nas sos (Chicken in Sauce) Origin: Haiti |
| Pish-Pash Origin: India | Porc Mewn Saws Eirin (Pork in Plum Sauce) Origin: Welsh | Poulet à l'Arachide (Chicken with Peanuts) Origin: Burkina Faso |
| Pish-pash Origin: Anglo-Indian | Porcellum Coriandratum (Suckling Pig with Coriander Sauce) Origin: Roman | Poulet à L'Indienne (Comoran Chicken Curry) Origin: Comoros |
| Pistachio Nut Pâté Origin: Spain | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman | Poulet à la Basque (Basque-style Chicken) Origin: France |
| Pita sa Mesom (Meat Filo Pie) Origin: Bosnia | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman | Poulet à la Farine de Maïs (Chicken with Maize Meal Porridge) Origin: Togo |
| Pitcairn Islands Chicken Curry Origin: Pitcairn Islands | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman | Poulet à la Moutarde façon Burkina Faso (Chicken with Mustard in the Style of Burkina Faso) Origin: Burkina Faso |
| Pizza Cordon Bleu Origin: France | Porcellum Traianum (Suckling Pig à la Trajan) Origin: Roman | |
| Pizza with Butter Masala Sauce and Chicken Pakora Origin: Scotland | Porcellum Traianum (For a Very Young Piglet) Origin: Roman |
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