Guinea fowl with kaffir lime is a traditional dish from Réunion Island. Kaffir lime, a citrus fruit similar to a lime but of which only the zest is used, adds a tangy and fragrant touch that enhances the tenderness of the guinea fowl. This dish reflects the Creole culinary heritage, with its African, Indian, and European influences.

Guinea fowl with kaffir lime (Reunion Island)

Reunion Island

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Preparation time: 30 minutes Cooking time: 1 hour Total time 1 hour 30 minutes

Difficulty: Beginner Servings: 6 Special regime:

Naturally gluten-free

Preparation

Ingredients

Portions

• 1 guinea fowl (approximately 1.5 kg)

• 1 kaffir lime (zest)

• 4 cloves of garlic

• 3 onions

• 4 large tomatoes or 6 small ones (or a large can of tomatoes)

• 1 tbsp of turmeric

• 1 glass of red wine

• 1 teaspoon of thyme

• 1 chili pepper (optional)

• Salt, pepper

• Olive oil

Preparation

1. Prepare the guinea fowl: Cut the guinea fowl into pieces.
2. Pound together the garlic, ginger, salt and pepper
3. In a tablespoon of hot oil, fry the pieces of guinea fowl without letting them brown too much.
4. Add the onions and sauté for one minute.
5. Then add the crushed mixture, turmeric and thyme. Fry for one minute.
6. Incorporate the tomatoes: Add the diced tomatoes and the chili pepper (if you want a spicier dish).
7. Add the wine and cover with water. Simmer for 20 minutes.
8. Add the grated kaffir lime zest and simmer gently for 40 to 45 minutes, until the guinea fowl is very tender. If necessary, add a little wine or water during cooking. Keep a close eye on the sauce level.
9. Serving suggestion: Serve the guinea fowl with kaffir lime with rice, lentils and local vegetables such as Chinese cabbage or leafy greens.
10. This dish is even better the next day, as the flavors have time to blend and intensify.

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