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Guinea Fowls

A stew of guinea fowl pieces cooked with bacon, flour, and a hot water gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Guinea Fowls

Ingredients

Directions

Prepare

  1. Clean the guinea fowls and cut them into pieces like chickens.

Brown and thicken

  1. In a frying pan, cook the bacon until it releases some oil.

  2. Add the pieces of fowl to the pan and brown them well.

  3. Stir in the flour until thoroughly mixed.

Simmer and serve

  1. Add the hot water, salt, and pepper, stirring until the gravy boils.

  2. Cover and simmer on low heat until the meat is tender, about 1.5 hours.

  3. Serve with the gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Young guinea fowls
Provide the meat that becomes tender during slow simmering.
Fat bacon
Releases oil for browning the fowl and adds savoury flavour.
Flour
Thickens the cooking liquid into a gravy.

The step that matters

Browning the fowl pieces well. Browning develops deep savoury flavour through the Maillard reaction. Pieces crowded or pale at this stage will taste flat, and the gravy built from the pan drippings will lack depth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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