FabulousFusionFood's Game-based Recipes 16th 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 2237 recipes in total:

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Pintade avec Farcie à la
Française

(Guineafowl with French-style Stuffing)
     Origin: Burkina Faso
Pollo Guisado
(Dominican Stewed Chicken)
     Origin: Dominican Republic
Potage Parabère
     Origin: France
Pintade de Guinée
(Guinean Guineafowl)
     Origin: Guinea
Pollo Guisado
(Dominican Chicken Stew)
     Origin: Dominican Republic
Potage St Germain
(Pea Soup St Germain)
     Origin: France
Pintade Farcie au Patates Douces
(Stuffed Guineafowl with Sweet Potatoes)
     Origin: Burkina Faso
Pollo Guisado
(Salvadorean Chicken Stew)
     Origin: El Salvador
Potato and Coriander Soup
     Origin: Ireland
Pipián
(Chicken in Peanut Sauce)
     Origin: Philippines
Pollo Mexicana
(Chicken Mexicana)
     Origin: Mexico
Potato Soup with Black Pudding
     Origin: Britain
Pipis de Galinha
(Portuguese Chicken Giblets)
     Origin: Portugal
Pollo Pibil
(Pit-Smoked Chicken in Annatto Marinade)
     Origin: Mexico
Potato Soup with Salmon and Chives
     Origin: Ireland
Piquant Tomato Soup
     Origin: Fusion
Pollo Relleno
(Stuffed Chicken, Andalusian Style)
     Origin: Spain
Potato, Leek and Chorizo Soup
     Origin: Britain
Piroshki
     Origin: Russia
Polynesian Curry Powder
     Origin: Polynesia
Poto no Tucupi
(Brazilian Tucupi and Duck Soup)
     Origin: Brazil
Pisam Adulteram Versatilem
(Peas Turnover)
     Origin: Roman
Pom
     Origin: Suriname
Potsticker Dumplings
     Origin: China
Pisam Farsilem
(Pressed Peas)
     Origin: Roman
Poppy Seed and Blackberry Cake
     Origin: Ancient
Pottage otherways in the Italian
Fashion.

     Origin: England
Pish-Pash
     Origin: India
Porc Mewn Saws Eirin
(Pork in Plum Sauce)
     Origin: Welsh
Poularde à la D'Albufera
(Chicken Albufera)
     Origin: Spain
Pish-pash
     Origin: Anglo-Indian
Porcellum Coriandratum
(Suckling Pig with Coriander Sauce)
     Origin: Roman
Poule au pot à l'ancienne
(Old-Fashioned Chicken in a Pot)
     Origin: France
Pistachio Nut Pâté
     Origin: Spain
Porcellum Hortulanum
(Suckling Pig Stuffed with Garden
Vegetables)
     Origin: Roman
Poule nas sos
(Chicken in Sauce)
     Origin: Haiti
Pita sa Mesom
(Meat Filo Pie)
     Origin: Bosnia
Porcellum Lacte Pastum Elixum
(Boiled Suckling Pig, Fed on Milk)
     Origin: Roman
Poulet à l'Arachide
(Chicken with Peanuts)
     Origin: Burkina Faso
Pitcairn Islands Chicken Curry
     Origin: Pitcairn Islands
Porcellum Lacte Pastum Elixum
(Suckling Pig à la Vitellius)
     Origin: Roman
Poulet à L'Indienne
(Comoran Chicken Curry)
     Origin: Comoros
Pizza Cordon Bleu
     Origin: France
Porcellum Traianum
(For a Very Young Piglet)
     Origin: Roman
Poulet à la Basque
(Basque-style Chicken)
     Origin: France
Pizza with Butter Masala Sauce and
Chicken Pakora

     Origin: Scotland
Porcellum Traianum
(Suckling Pig à la Trajan)
     Origin: Roman
Poulet à la Farine de
Maïs

(Chicken with Maize Meal Porridge)
     Origin: Togo
Plantain and Coconut Soup
     Origin: Uganda
Pork and Chicken Adobo
     Origin: Philippines
Poulet à la Moutarde
façon Burkina Faso

(Chicken with Mustard in the Style of
Burkina Faso)
     Origin: Burkina Faso
Plasas
(Sierra Leonean Chicken Peanut Stew)
     Origin: Sierra Leone
Pork and Chorizo Enchiladas
     Origin: Mexico
Poulet à la N'Gatietro
(Chicken in the Manner of
N'Gatietro)
     Origin: Cote dIvoire
Plov S Mindalyom, Izyumom I
Apelsinovoy Tsedroy

(Fruit Pilaf)
     Origin: Georgia
Pork Chops with Sloe Sauce and Savoy
Cabbage

     Origin: England
Poulet à la Noix de Coco et aux
Arachides

(Chicken with Coconut and Peanuts)
     Origin: Gabon
Po'e
     Origin: Tahiti
Pork Lo Mein
     Origin: China
Poulet à la Provençale
(Provence-style Chicken)
     Origin: France
Po'e II
     Origin: Easter Island
Pork Menudo
     Origin: Philippines
Poulet à la Sauce Blanche
(Chicken with White Sauce)
     Origin: Benin
Poached Chicken
     Origin: Britain
Pork Tenderloins with Adobo Sauce
     Origin: American
Poulet à la Sauce Tomate
(Chicken with Tomato Sauce)
     Origin: Gabon
Pois d'Angole
(Pigeon Peas)
     Origin: Guadeloupe
Pork Tenderloins with Bergamot Sauce
     Origin: British
Poulet à la mangue et fonio
(Mango Chicken with Fonio)
     Origin: Mali
Pollo a la Brasa
(Peruvian Blackened Chicken)
     Origin: Peru
Porkolt Csirke
(Chicken Porkolt)
     Origin: Hungary
Poulet à la Moambe
(Chicken Moambe)
     Origin: DR-Congo
Pollo al Curry con Pasas y Piñones
(Chicken Curry with Raisins and Pine
Nuts)
     Origin: Spain
Portuguese Percebes
     Origin: Portugal
Poulet à la Moutarde
(Gabon Mustard Chicken)
     Origin: Gabon
Pollo Alla Cacciatora
(Sammarinese Chicken Cacciatore)
     Origin: San Marino
Pot au Feau
     Origin: France
Poulet au Beurre de Cacahuète
(Chicken with Peanut Butter)
     Origin: Senegal
Pollo Borracho Chileano
(Chilean Drunken Chicken)
     Origin: Chile
Pot au Feu
     Origin: France
Poulet au Citron
(Chicken with Lemon)
     Origin: France
Pollo con Ajo
(Chicken with Garlic)
     Origin: Mexico
Pot Roast Turkey Drumstick
     Origin: Fusion
Poulet au Citron Vert
(Chicken with Limes)
     Origin: DR-Congo
Pollo con Salsa de Cacahuetes
(Chicken with Peanut Sauce)
     Origin: Equatorial Guinea
Pot-cooked Chicken and Udon in Miso
Soup

     Origin: Japan
Poulet au Coco
(Chicken with Coconut)
     Origin: Comoros
Pollo de Chocolate
(Chocolate Chicken)
     Origin: Mexico
Pot-roast chicken with stock
     Origin: Britain
Poulet au Coco Antillaise
(Martinican coconut chicken)
     Origin: Martinique
Pollo en Manteqiulla
(Butter Chicken)
     Origin: Puerto Rico
Pot-roasted Pheasant with Cider and
Calvados

     Origin: Britain
Poulet au Gingembre
(Ginger Chicken)
     Origin: Madagascar
Pollo en Pinol
     Origin: El Salvador
Potage Congolaise
(Congolese Soup)
     Origin: Congo
Poulet au Gingembre
(Ginger Chicken)
     Origin: Cote dIvoire
Pollo en Salsa
     Origin: Costa Rica
Potage de Lombars
(Lombard Pottage)
     Origin: France
Pollo Encebolladoaa
(Chicken Smothered with Onions)
     Origin: El Salvador
Potage Madrilène
     Origin: Britain

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