The guinea fowl, originating from West Africa, made its way across Europe thanks to the Portugese, who began importing it from Guinea back in the 16th Century. In terms of flavour, it is not too dissimilar from chicken or pheasant but has a subtle gaminess and is slightly drier. The age of the bird will determine what cooking method is best to use. Older birds, having tougher flesh, are more suited to slow methods, such as in a casserole or stew, whereas younger birds can be cooked quickly.
Delve into this guinea fowl recipe collection for treats such as Mark Dodson's guinea fowl terrine, Andy Waters' roasted guinea fowl with beetroot, ginger and thyme and Theo Randall's Gorganzola-stuffed guinea fowl.