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Makalali Guinea Fowl with Avocado Isishebo |
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Makalali Guinea Fowl with Avocado Isishebo - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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2
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guinea fowl (or chicken) |
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2 clv
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garlic peeled and chopped |
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20 ml
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freshly grated gznger |
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20 ml
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fennel seeds |
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1/2 tsp
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saffron strands |
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1 tsp
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paprika |
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4
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spring onions chopped |
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150 ml
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olive oil |
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cayenne pepper |
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lernon juice |
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15 gm
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fresh coriander chopped |
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2
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ripe avocados peeled and chopped |
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| Method: |
Place the guinea fowl in a non metallic dish.
Combine the following 7 ingredients with 1/4 tsp cayenne 75ml lemon juice all but 1 tbsp of the coriander and plenty of pepper.
Pour over the fowl and marinate for at least 6 hours or overnight.
Place the fowl in a roasting tin and pour over the marinade and some salt.
Roast at 220C/425F/Gas Mark 7 for 15 minutes then reduce to 190C/375F/Gas Mark 5 and cook for a further 20 minutes per 450g. Check it is cooked through then rest for 10-15 minutes.
Meanwhile place the avocados in a food processor together with 1/4tsp salt a pinch of cayenne pepper 1 1/2 tbsp lemon juice and 1 tbsp chopped coriander.
Process until combined but still chunky.
Check seasoning. ( =isishebo zulu for relish ie avocado relish)
Serve the carved fowl with the pan juices and a small spoonful of isishebo.
The avocado isishebo can be made up to two hours in advance.
Serves 6
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