Guinea fowl and ratatouille for dinner (still salivating about our trip to South Africa)


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faraona finished2


Our twice daily safari’s were quite intriguing. Each time we went out we discovered a new animal or something new about one we had already seen. We were probably most astonished to see how much the animals behavior changed at various times of day.

facocero2 - low res

After a few days it became obvious that my husband had chosen the African facocero (wild boar) as his favorite animal. They were always kicking up a bunch of dirt and seemingly shaking their derrières in our face. I grew particularly fond of the guinea fowl (faraona in Italian).


They were just silly little animals. Traveling around in a group, alarmed by any sort of movement. They probably weren’t, but certainly always looked confused.

faraona - low res

Being the foodies that we are, the conversation with our rangers quickly turn to … “so what does that animal taste like?” No worries people, never anything endangered (cause that would just be disturbing).

Back in Italy, we decided to make a dish with guinea fowl (which is actually readily available in the supermarket here. Feel free to substitute with another type of poultry… yes like chicken… In case of the later the cook time would be reduced.) Of course this was not exactly the same type of guinea fowl that we saw in South Africa. And I’m pretty sure that this one was raised in a farm some where.

We made ‘Italian’ Ratatouille (cause it’s my husband’s version) as a side dish. As you all know I almost never cook foods that aren’t in season. But this dish was reminiscent of our trip. And besides sometimes you need a little summer on your plate when its cold and grey outside.

Guinea fowl with Mediterranean herbs

faraona ingredients

2.5 lbs (1.1 kgs) Guinea Fowl, cut into pieces
1 tsp rosemary, chopped
1 tbsp sage, chopped
1 tsp thyme, chopped
2 cloves garlic, diced
3 tbsp olive oil
1 tsp butter
1/2 cup flour
1/2 cup wine
salt and black pepper

Serves 5-6 people. Cook time. 1 hr


1. Heat olive oil and butter in a large pan over medium heat.
2. Pat skin of guinea fowl dry with paper towels. Then dip skin side of meat in a shallow bowl of flour. Shake of excess flour.
3. Place guinea fowl skin side down in hot oil. While skin is browning, toss herbs, garlic, salt and pepper on the exposed side of meat.
4. Flip meat over once skin side has browned, after approx. 5 minutes. Add salt and pepper to the now exposed skins of meat.
5. Pour wine into pot, raise heat to medium high and let evaporate out. Approx. 5-10 minutes.
6. Reduce heat to medium-low, letting meat simmer until cooked through and tender. Another 25-30 minutes.


Italian Ratatouille

ratatouille ingredients - low res

1 yellow sweet pepper
1 red sweet pepper
2 medium sized zucchini
1 large eggplant
4 small tomatoes
1 medium sized onion
1/2 cup olives
3 medium sized potatoes
1/3 cup olive oil
salt and black pepper to taste

Serves 5-6 people. Cook time. 1 hr


1. Preheat oven to 350ºF (180ºC).
2. Clean and chop vegetables into medium sized pieces, as desired. Remember to remove seeds and white membranes from peppers. (My husband peeled the potatoes before chopping, and kept the olives whole. But I’ll leave that executive decision to you.)
3. Toss diced vegetables in a big bowl with olive oil, salt and pepper.
4. Place in a large baking dish (mine was 7×11 inches). Bake for about an hour, stirring occasionally.
5. Enjoy!


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