FabulousFusionFood's Game-based Recipes 15th 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 1805 recipes in total:

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Raised Gooseberry Pie
     Origin: Britain
Roast Capons
     Origin: Britain
Sajta de Pollo
     Origin: Bolivia
Rapa Nui Cazuela
     Origin: Easter Island
Roast Chicken Noodle Soup with
Chopsuey Greens

     Origin: Fusion
Sala Cattabia
(Potted Salads)
     Origin: Roman
Réchauffé Chicken
     Origin: Kenya
Roast Chicken with Moroccan Spices
     Origin: African Fusion
Sala Cattabia Apiciana
(Apician Potted Salads)
     Origin: Roman
Rechta
     Origin: Algeria
Roast Christmas Duck with
Honey-five-spice Glaze

     Origin: Fusion
Salmagundi
     Origin: Britain
Red Chicken Mole
     Origin: Mexico
Roast Duck Breasts with Prunes and
Armagnac

     Origin: Britain
Salmi Poulet Mauriticien
(Chicken Mauritius)
     Origin: Mauritius
Red Chicken Pakora
     Origin: Britain
Roast Duck with Orange Salad
     Origin: Britain
Salmis de Faisan
(Salmis of Pheasant)
     Origin: France
Red Oil Sweet Potato Greens
     Origin: Liberia
Roast Goose Stuffed with Mashed Potato
     Origin: Fusion
Salmis de Palombe
(Salmis of Pigeons)
     Origin: France
Red Orach Soup
     Origin: Britain
Roast Goose with Sour Cherry Sauce
     Origin: Britain
Salsa de Cacahuete con Pollo
(Peanut Sauce with Chicken)
     Origin: Equatorial Guinea
Red Pepper and Chickpea Salad
     Origin: Ecuador
Roast Michelmas Goose with Apples and
Prunes

     Origin: Northern Ireland
Salsify and Apple Soup
     Origin: England
Red-red with Spiced Plantains
     Origin: Ghana
Roast Salmon Chowder
     Origin: Britain
Salsum Sine Salso
(Saltfish without Saltfish)
     Origin: Roman
Rendang Curry Paste
     Origin: Fusion
Roast Stuffed Pigeons
     Origin: South Africa
Salted Duck Eggs
     Origin: China
Reshmi Kabab
     Origin: Bangladesh
Roast Turkey with Herbs
     Origin: Britain
Salted Duck Eggs
     Origin: East Timor
Restaurant-style Butter Chicken
     Origin: India
Roast Wild Duck
     Origin: Britain
Samrdhh Murgh Jaipuri
(Jaipuri Chicken Curry)
     Origin: India
Restaurant-style Madras Curry
     Origin: Britain
Romazava
     Origin: Madagascar
Sancochi di Galinja
(Chicken Stew)
     Origin: Aruba
Restaurant-style Tandoori Chicken
     Origin: Britain
Rosebay Willowherb, Ramson and Spinach
Soup

     Origin: Britain
Sancocho de siete carnes
(Seven meat stew)
     Origin: Dominican Republic
Rice with Pigeon Peas
     Origin: Puerto Rico
Roulade Sévigné
(Sévigné Roulade)
     Origin: France
Sancocho Dominicano
(Dominican Stew)
     Origin: Dominican Republic
Rich Bread
     Origin: Ancient
Rourou Balls
     Origin: Fiji
Sapasui
(Samoan Chop Suey)
     Origin: Samoa
Rich Minestrone Soup
     Origin: British
Rubinovyj Krasnyj Borshh
(Ruby Red Borscht)
     Origin: Russia
Sapasui
(Samoan Chop Suey)
     Origin: American Samoa
Rich Raised Pie
     Origin: Britain
Rwandan Chicken
     Origin: Rwanda
Sapasui Pisupo
(Corned Beef Chop Suey)
     Origin: Tokelau
Rifissa
(Chicken and Lentil Stew)
     Origin: Morocco
Rys Lumbard Stondyne
(Sweet Rice and Egg Pudding)
     Origin: England
Sarma
(Stuffed Cabbage Leaves)
     Origin: Serbia
Rillettes de canard
(Duck Rillettes)
     Origin: France
Saagwala Murg
(Chicken Saagwala)
     Origin: India
Saté
(Marinated Kebabs)
     Origin: Aruba
Ris Gras Burkinabé
     Origin: Burkina Faso
Saba Masala Chicken
     Origin: Saba
Satay Chicken Curry
     Origin: Malaysia
Risoto o Ddail Poethion a Pherlysiau
Gwyllt

(Risotto of Nettles and Wild Herbs)
     Origin: Welsh
Sach Mon Chha Khnei
(Stir-fried Chicken with Ginger)
     Origin: Cambodia
Satay Skewers
     Origin: Cocos Islands
Risotto al Funghi Porcini e Nepitella
(Risotto with Porcini Mushrooms and
Lesser Calamint)
     Origin: Italy
Saffron Broth
     Origin: Britain
Saté ku batata
(Satay with Potatoes)
     Origin: Bonaire
Risotto al Tonno
(Risotto with Tuna)
     Origin: Italy
Saffron Chicken Korma with Wholemeal
Paratha

     Origin: India
Satsabeli Bazha
(Poultry in Walnut Sauce)
     Origin: Georgia
Risotto alla Arancia
(Risotto with Orange)
     Origin: Italy
Sage and Lemon Poussin
     Origin: Britain
Sattoo
     Origin: India
Risotto alla Milanese
     Origin: Italy
Saimin
(Hawaiian Noodle Soup)
     Origin: Hawaii
Sauce Arachide de Burkina Faso
(Burkinabe Peanut Sauce)
     Origin: Burkina Faso
Risotto allo Zafferano
(Saffron Risotto)
     Origin: Switzerland
Saint Kitts Chicken Bouillon
     Origin: Saint Kitts
Sauce aux Arachides
(Guinean Peanut Sauce)
     Origin: Guinea
Risotto con Prosciutto e Piselli
(Risotto with Ham and Peas)
     Origin: Italy
Saint Lucia Chicken Curry
     Origin: Saint Lucia
Sauce de Lapin
(Rabbit Sauce)
     Origin: Gabon
Risotto of nettles and wild herbs
     Origin: Cape Verde
Saint Lucian Bouillon
     Origin: Saint Lucia
Sauce Koumrangan
(Hibiscus Leaf Sauce)
     Origin: Chad
Ritra d'Oie
(Ritra of Goose)
     Origin: Madagascar
Saint Martin Poulet de Colombo
     Origin: Sint Maarten
Sauce Madame
     Origin: England
Ritra de Canard
(Ritra of Duck)
     Origin: Madagascar
Saint Martin Poulet de Colombo
     Origin: Saint-Martin
Sauce noyre for capons y rosted
(Black Sauce for Roast Capons)
     Origin: England
Riyenu
(Chamorro Stuffing)
     Origin: Guam
Saint Vincent Chicken Pelau
     Origin: Saint Vincent
Riz Gras du Burkinabé
(Burkina Faso Fat Rice)
     Origin: Burkina Faso
Sajilo Kukhura ko Momo
(Nepalese Chicken Momo Dumplings)
     Origin: Nepal

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