Guinea fowl it is considered exquisite meat that is perfect for a family, festive dinner. If you’re wondering how to prepare it, and what health properties the guinea fowl hasbe sure to read the rest of the article.
The guinea fowl is also called the guinea fowl, common guinea fowl or wild guinea fowl. It is a large bird belonging to the guinea fowl family, it is a representative of the genus Numida. It has characteristic black and white, spotted plumage, a small blue and white head, a neck uncovered by feathers, and a distinctive red beak. This bird naturally inhabits Africa, however in Poland there are breeding guinea fowls, i.e. domestic guinea fowls. Guinea fowl meat has many nutritional properties, is easily digestible and quite lean. Gourmets compare its taste to a cross between chicken and game, you can feel its sweet and nutty notes.
An argument that discourages you from buying a guinea fowl may be its price. In fact, it is not the cheapest option, but when comparing the price of guinea fowl per kilogram (approx. PLN 39, on sale PLN 29) to, for example, beef (approx. PLN 60 per kg), such a purchase is quite profitable. It’s worth adding that Guinea fowl meat has half as much fat as chicken, and many people consider it more delicate.
Guinea fowl meat has a low fat content and at the same time contains a lot of protein. Eating products rich in protein helps ensure the proper condition and regeneration of muscles, as well as the condition of skin, hair and nails. Moreover, protein participates in many metabolic processes and makes the meal more filling. However, the low fat content in guinea fowl makes it a good choice for people who avoid eating red meat, for example due to increased levels of “bad” cholesterol. Moreover, guinea fowl can be found in the meat unsaturated fatty acids that have a beneficial effect on the cardiovascular system.
It’s worth adding that Guinea fowl is low-calorie, 100 g contains approximately 158 kcalwhich makes it a perfect addition to the diet of people on a reducing diet. Also present here:
- B vitaminswhich, among other things, support the circulatory, nervous, muscular and hormonal systems,
- potassiumregulating blood pressure and supporting water and electrolyte balance,
- magnesiumimproving the functioning of the heart, brain and muscles,
- phosphoruswhich strengthens bones and teeth,
- ironwhich reduces fatigue and helps prevent anemia.
Guinea fowl is most often prepared baked and stuffed. You can also make a delicious broth from it. If you are looking for a dish like from a good restaurant, be sure to try the recipe for guinea fowl stuffed with liver.
Ingredients:
- guinea fowl,
- 80 g chicken livers,
- 150 g chicken stomachs,
- 150 g chicken breast,
- 2 large eggs,
- a bunch of parsley
- 100 g breadcrumbs,
- 2 carrots,
- 1 parsley,
- 1/3 taste,
- a piece of leek,
- 2 teaspoons of lovage,
- salt and pepper.
Preparation:
- Start by grinding the liver, gizzards and chicken breasts. You can also use a blender.
- Add chopped parsley, egg, breadcrumbs, a teaspoon of lovage, salt and pepper to taste to the meat mass. Do everything carefully.
- Stuff the cleaned guinea fowl with the prepared stuffing and secure with toothpicks.
- Cut all vegetables into slices, place in an ovenproof dish, season with salt, pepper and lovage.
- Place the guinea fowl on the vegetables and pour a glass of water over them. Cover with the upper part and bake for an hour in an oven preheated to 190 degrees.
- After this time, remove the lid and bake some more until the crust is golden brown.
Serve the baked guinea fowl with boiled potatoes or Silesian dumplings. Beetroot salad would also go well here.
Sources: Terazgotuje.pl, kontakter.pl
