Stuffed Quail with Nsala Sauce and Uziza Herb Oil Recipe - Great British Chefs

Ingredients

• 3 quails
• salt
• vegetable oil, for cooking
• 1 small onion, diced
• 150g of chicken thigh, minced
• 1 small bunch of flat leaf parsley, chopped
• 50g of chicken offal, ideally a mixture of chicken hearts, livers and gizzards
• 50g of duck fat
• 2 garlic cloves, minced
• 30g of liquid aminos
• 1 tsp ground cloves
• 50g of tamarind paste
• 1 tbsp of yaji powder
• 45g of honey
• 50g of water
• 50g of uziza leaves
• 50g of fresh parsley
• 200g of rapeseed oil
• 250g of white yam, grated
• 250g of parsnip, grated
• 500g of stock
• 8g of ehuru
• 8g of prekese (Aidan fruit)
• 300g of white onion, thinly sliced
• 20g of lemon juice
• 10g of Cameroonian chilli
• 1 tbsp of vegetable bouillon
• 300g of extra-soft silken tofu
• 150g of rapeseed oil, plus extra for cooking onion