Guinea fowl stew


Guinea fowl or pharaoh (small) is a very tasty poultry, whose meat is darker than other poultry, and the taste that comes out more brings to the hunting meat (partridge, pheasant, etc.). It is healthy meat low in fat but very nutritious, rich in fatty acids, and protein. Precisely because it has no fat, its meat does not "collect" and if it is overcooked, it "hardens". So today I have "peskesi" from the village, along with red wine. So I will take a bite to make a stew. Although we can serve it plain, as much as you can say it goes over freshly cut french fries, or Linguini, or even puree, or fried pilaf !!! Choose what you prefer !!


  • 1.5 kg sliced guinea fowl
  • 1.5 kg kokkari onions
  • 3-4 cloves of garlic
  • 1/2 glass of red wine
  • 1 crushed tomato
  • a little olive oil
  • 1 pinch of sugar
  • Salt Pepper
  • 10 grains of allspice
  • ½ κ σ clove powder
  • ½ κ σ cinnamon powder
  • 2-3 bay leaves

For marinating

  • 2 pots of red wine
  • 1 large dried onion
  • 1 clove garlic
  • Or kg of cinnamon powder
  • ½ κ γ different peppers
  • 1kg pulp


  1. Put the chopped guinea fowl in a saucepan. In a blender, take some of the wine and put in the ingredients for the marinade (the onion, the garlic, the cinnamon, the peppers and the pulp). After mashing, pour well and spread the guinea fowl pieces well. Then add the rest of the wine. Let it marinate for a day and from time to time we turn the pieces so that the marinade goes everywhere. The next day we take the guinea fowl pieces, leave them on a clean plate, (keep the marinade) and take a deep pot. Add a little olive oil and add our onions and let them caramelize, stirring constantly.
  2. Once they are ready, remove them from the pot and in the same oil sauté our guinea fowl all around until it has a uniform color (and shields its liquids).
  3. Add our onions, garlic and extinguish with the marinade that kept the liquids. Then we add the crushed tomato, our spices, the sugar. Let it simmer for about 1 hour. We periodically check our food for its liquids. Do not stir with a spoon, but shake the pot from its handles.

We accompany it with red wine, fresh bread, and good company !!!!

-If you want to marinate you can put an orange peel that highlights the spices

-adjust the aromas based on your taste and flavor.

-when your guinea fowl is small (pharaoh) the preparation time is different because the meat is much more tender and soft.

-If you want to accompany it with garnish (spaghetti, rice, potatoes, puree, etc.), adjust the time when the stew is simmering so that they come out at the same time. (calculate the cooking time or preparation process of the garnish)

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