Barbecued Spiced Guinea Fowl
88 / 100
ready in 13 h. 5 min.
- 1 tsp Coriander
- 2 dried chili peppers (crushed)
- 1 Tbsp dried oregano
- 1 Tbsp sweet paprika
- 1 pinch ground cinnamon
- 1 tsp Worcestershire sauce
- 2 cloves garlic cloves (crushed)
- 1 Lime (juiced)
- 1 Tbsp honey
- 1 tsp salt
- 5 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 handful cilantro (roughly chopped)
- 2 small Guinea fowl (approx. 800 g each)
For the peri-peri sauce, lightly toast the coriander seeds and chillies in a saucepan, then take off the heat. Stir in the oregano, paprika, cinnamon and Worcestershire sauce. Add the crushed garlic, lime juice, honey, salt and balsamic vinegar. Add roughly 70 ml water and simmer gently over a low heat for around 10 minutes.
Take off the heat, stir in the oil and coriander, and purée roughly with a stick blender. Leave to cool.
Tie the legs of the guinea fowl together and rub with marinade. Cover and leave to marinate in the refrigerator overnight.
The next day, take the guinea fowl out of the marinade and drain well. Discard the used sauce. Grill on the barbecue, over not too high a heat, for approx. 25 minutes, turning regularly.
Brush with the remaining sauce and serve, with grilled limes if desired.