The guineafowl is a bird native to Africa, and is closely related to the chicken. There are several different kinds of guineafowl, and this bird has been a food item ever since the ancient Egyptians were around.
Guineafowl can be a substitute for chicken and seems to be a very versatile meat which tastes good cooked simply or with heftier side dishes, like sausages and beans. Salads also compliment the bird well. I thought that this recipe sounded rather delicious. There is no one way to cook the guineafowl. It is generally the "main course" of a meal. Its flavor is slightly gamey, but is much more subtle than pheasant and other wild birds.Their eggs can also be eaten just like chicken or goose eggs.
Because guineafowl is very similar to chicken, it can be cooked in just about every way that a chicken can. However, it also means that this bird can dry out if you don't cook it properly, so cooking it in a manner that helps preserve the moisture in it is most wise.
Since the guineafowl are a living thing, they are raised like chickens and other animals that humans eat. France, Belgium, and Italy are the largest produces of guineafowl. They can be raised free-range or in cages like chickens, but it is recommended that, when buying guineafowl, that you buy free-range guineafowl.While being raised they can eat generic commercial bird feed, or they can eat lice, worms, ants, spiders, and ticks if they are raised free-range.
The common guineafowl is (meleagris) named after a prince of Macedon in Greek mythology. Meleager, the prince, killed all of his uncles. He was then killed by his mother. For some strange reason, Meleager's sisters were turned into guinea-hens. As they cry, their tears form the pearl-shaped markings on the common guineafowl's face.
Here are two other recipes which can be used for cooking guineafowl.
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