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Guinea fowl with combava (Reunion)

Guinea fowl with combava is a traditional dish from Reunion Island. Combava, a citrus fruit similar to lime but of which we only use the zest, brings a tangy and fragrant touch which enhances the tenderness of the guinea fowl. This dish reflects the Creole culinary heritage, with its African, Indian and European influences.

Preparation time 30 mins
Cooking time 1 hrs
Total time 1 hr 30 mins
Difficulty: beginner
Servings: 6
Description

Ingredients
  • 1 guinea fowl (approximately 1.5 kg)
  • 1 combava (zest)
  • 4 cloves of garlic
  • 3 onions
  • 4 large tomatoes or 6 small (or a large can of tomatoes)
  • 1 Tbsp of turmeric
  • 1 glass of red wine
  • 1 tsp thyme
  • 1 chili pepper (optional)
  • Salt, pepper
  • Olive oil
Preparation
  1. 1
    Prepare the guinea fowl: Cut the guinea fowl into pieces.
  2. 2
    Crush together garlic, ginger, salt and pepper
  3. 3
    In a tablespoon of hot oil, brown the pieces of guinea fowl without letting it brown too much.
  4. 4
    Add the onions and sauté for a minute.
  5. 5
    Then add the crushed mixture, turmeric and thyme. Brown for a minute.
  6. 6
    Incorporate the tomatoes: Add the diced tomatoes as well as the chili pepper (if you want a more spicy dish).
  7. 7
    Add the wine and cover with water. Let simmer for 20 minutes.
  8. 8
    Then add the grated kaffir lime zest and cook over low heat for 40 to 45 minutes, until the guinea fowl is very tender. If necessary, add a little wine or water during cooking. Watch the level of the sauce carefully.
  9. 9
    Serve: Serve guinea fowl with combava with rice, lentils and local vegetables such as Chinese cabbage or bredes.
  10. 10
    This dish is even better the next day, because the flavors have time to blend well and intensify.
Read it online: https://glutenevasion.fr/RECETTE/PINTADE-AU-COMBAVA/