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Guinea Fowls

A stew of guinea fowl pieces cooked with bacon, flour, and water to make a savory 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.

Make the stew

  1. In a frying pan, fry 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.

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

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

Serve

  1. Serve with the gravy from the pan, adjusting salt and pepper to taste.

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 fowl
Provides the main meat, which becomes tender through long, gentle simmering.
Fat bacon
Releases fat for frying and adds savory flavor to the pan.
Flour
Thickens the cooking liquid into a gravy as it heats.

The step that matters

Browning the fowl pieces. Browning creates flavorful caramelized and Maillard compounds on the meat surface. Pieces crowded or wet in the pan will steam instead, giving a pale, blander stew.

“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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