serves 4
ingredients
50ml/2fl oz groundnut oil
900g/2lb guinea fowl, cut into
bite-size pieces
1 teaspoon dried thyme
1 teaspoon curry powder
2 large onions, sliced
225g/8oz fresh red chillies,
seeded and chopped
900g/2Ib tomatoes
225g/8oz tomato purée
2 garlic cloves
2 onions, sliced
• In a large frying pan, heat half of
the oil and brown the guinea fowl
pieces, in batches if necessary,
with the thyme and curry powder.
Remove to a plate and keep warm.
• Add the remaining oil to the pan
and sweat the onions and chillies
for a few minutes, then add the
tomatoes and cook for about
20 minutes until fairly dry. Add the
tomato purée, stir thoroughly and
add the guinea fowl pieces.
• Simmer gently for another
10 minutes, stirring frequently.
Serve hot.
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