I have tried so many different recipes cooking Guineafowl and not had much success – I can say that it makes an amazing stock for cooking. The one recipe that comes to mind that I will never forget, was to marinate the Guineafowl in wine for 3 days and then before cooking, inject it with a mixture of garlic and olive oil. I then wrapped it in a salt dough and baked it in the oven….. Well it looked and smelt amazing . On arrival at the dining table , the attempts at carving started out with a carving knife and fork and ended up with an axe at the dinner table which eventually did the trick and the Guineafowl was still tough…….. This tried at tested recipe passed down from my Ouma Joey with my added dumplings was a firm favorite on camping safaris.
Potjie is a three legged cast iron pot that descended from the Dutch oven. The Voortrekkers used to slow cook venison and vegetable on a low fire resulting in a tender and flavorful meal that was always readily available. The modern equivalent of the potjie can be prepared in a slow cooker – the secret to a good potjie is it should never be stirred, it is layered according how long each layer required to cook.
cooking oil or olive oil
300 g streaky bacon
1 guinea fowl cut in pieces
1 chicken cut in pieces
2 large onions cut in wedges
1 cup celery
1/2 cup red peppers
1 cup leaks
4 large carrots chopped in chunks
6 allspice berries
4 cloves garlic
1/2 tsp ground cloves
2 tsp coriander
salt and pepper to taste
1 bottle wine to marinate guinea fowl only
750 ml chicken stock
Marinate Guinea Fowl covered in red wine for 2 days
Add a little olive oil to your potjie, heat over moderate coals / heat
Add the bacon to and fry until all of the fat have rendered out of it
Remove the bacon from pot with a slotted spoon, so you leave the fat behind.
add oil to the bacon fat , fry the chicken and guinea fowl in small batches until they are all browned – add all back to the potjiepot. Pour in chicken stock and spices garlic and leeks. Get the pot to boil, reduce the heat to a gentle simmer on a low heat. After an hour and a half add the vegetables – chunks of onions, celery,red pepper , and carrots to the pot Do not stir.
3 to 4 hours hours later open the pot and feel if the guinea fowl is tender. Add your dumplings for 15 minutes and do not lift the lid. Serve with butternut and green beans
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp of salt
- 2 tbsp of butter
- 1 cup of milk
- 2 tsp of fresh parsley or chives
Mix dry ingredients and cut in the butter until in crumbles. Add milk to make a soft dough
Drop spoonfuls into the top of potjie and put the lid back on – steam of 15 mins. The trick is to not lift the lid to check while the dumplings cook.