Guinea Fowl
Guinea Fowl
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Other Names

Numida meleagris

French: pintade
Italian: Faraona
Portuguese: Pintada

Gallinaceous fowl, originally from Africa

Phasianidae family


General information

Brought from Africa by Portuguese sailors, the guinea fowl was introduced to all parts of Europe and in some cases took the name of its country of origin. It was long ago domesticated to be raised for food. It is a noisy bird, somewhat difficult to handle and it frightens easily. Domesticated varieties are Pearl, White and Lavender. The Splashed variety is produced by crossing the Pearl or Lavender varieties with the White.

Nutritional values
Guinea fowl has a taste similar to other game birds and has many nutritional qualities that make it a worthwhile addition to the diet. It is second to turkey in Kcal, having 134 Kcal per 100 grams (turkey has 109 Kcal). The meat is lean and is rich in essential fatty acids.

Buying Guinea Fowl
When buying fresh guinea fowl, choose a large one which allows you more versatility and is easier to work with, between 1.5 and 1.8 kg (3-4 lb.)

Cooking Guinea Fowl

  • This white, very juicy, fairly fat white meat can be cooked like poultry, roasted in the oven, braised, etc.
  • The legs can be made into confit (preserved in fat) and the suprêmes (breasts and wings) removed for another use.
  • The meat pairs well with fruit, honey and maple.
  • For perfect cooking, I recommend simple skillet cooking; when half-cooked, wrap with aluminum foil and let rest in an open hot oven, giving the meat time to relax. The cooking will then finish very gently.



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