It’s all about the braai
If you ever taste this dish, Nature Conservation will have to change their 10 a day limit year round of guinea fowl shortly, because everyone is going to start hunting guinea fowl once they taste this.
1 whole guinea fowl
1 teaspoon green pepper corns
Pinch of cloves
Salt to taste
Cook the guinea fowl for 3 hours in salted water, at this stage you should be able to pull the meat with a fork from the bones, if not cook until you can
Remove from the water
Pull the meat from the bones.
Heat a little olive oil in a pan.
Add the pulled meat into the oil; add the pepper corns, cloves, cream and salt to the pan.
Cook until the meat has absorbed all the cream, and you have a nice cream meat mixture.
Serve with savoury rice or pasta rice, with a glass of Signal Gun Shiraz.
Guinea Fowl with Cream and Green Pepper Corns