makalali guinea fowl with avocado isishebo

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Cooking receipe to make makalali guinea fowl with avocado isishebo under category General Recipes. You may find some video clips related to this receipe below.

makalali guinea fowl with avocado isishebo

2 guinea fowl (or chicken)

2 garlic cloves peeled and chopped

1 tbsp freshly grated gznger

1 tbsp fennel seeds

1/2 tsp saffron strands

1 tsp paprika

4 spring onions chopped

150ml olive oil

cayenne pepper

lernon juice

15g fresh coriander chopped

2 ripe avocados peeled and chopped

Place the guinea fowl in a non metallic dish.

Combine the following 7 ingredients with 1/4 tsp cayenne 75ml lemon juice all but 1 tbsp

of the coriander and plenty of pepper.

Pour over the fowl and marinate for at least 6 hours or overnight.

Place the fowl in a roasting tin and pour over the marinade and some salt.

Roast at 220C/425F/Gas Mark 7 for 15 minutes then reduce to 190C/375F/Gas Mark 5 and cook for a further 20 minutes per 450g.

Check it is cooked through then rest for 1015 minutes.

Meanwhile place the avocados in a food processor together with 1/4tsp salt a pinch of cayenne pepper 1 1/2 tbsp lemon juice and 1 tbsp chopped coriander.

Process until combined but still chunky.

Check seasoning. ( =isishebo zulu for relish ie avocado relish)

Serve the carved fowl with the pan juices and a small spoonful of isishebo.

The avocado isishebo can be made up to two hours in advance.

Serves 6

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