“Coal-Pot” Guinea Fowl from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
In the West Indies, where this dish came from, the guinea fowl would be cooked in a coal-pot, hence the name. A coal-pot is a terracotta brazier with a butt (casserole) which fits on top of coals. ...
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Cooking tools:
- Coal pot
- Dutch oven
- Stove
- Skillet
- Grill
Ingredients
- 2 tablespoons chopped spring onion
- 1 tablespoon each of finely chopped parsley, thyme and celery leaves
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 2 tablespoons light rum
- ¼ cup com oil
- 2 cloves garlic, chopped
- 2 teaspoons vinegar
- 2 medium-sized guinea fowl
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