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CapeCook - Rustic  South African Food

It’s all about the braai


Guinea Fowl Pot with Samp and Beans

I decided to add a little more Africa into my guinea fowl pot; I thought an African wild bird needs an African staple, so I cooked it with samp and beans, a hearty meal that will make you visit the pot for a second helping.


Ingredients:


250ml samp

250ml white beans

2l water

1 Knorr vegetable stock pot

Olive oil

200g streaky bacon cut into small pieces

1 guinea fowl cut into pieces

1 large onion chopped

Big handful of chopped celery

Big handful of chopped leeks

3 large carrots chopped

4 cloves garlic chopped

1 bottle red wine (for the pot, more for the chef)

¼ tsp cloves

1 tsp ground coriander

Salt and black pepper to taste


Method:


Rinse the samp and beans under cold running water and remove any stones or dirt that might be in it

Soak the samp and beans in cold water over night

Drain the beans the next morning

Cook in 2l of water with the stock pot until tender, keep aside.

Add a little olive oil to your potjie, heat over moderate coals / heat

Add the bacon

Fry the bacon until almost all of the fat have rendered out of it

Remove the bacon from pot with a slotted spoon

Brown the 1 guinea fowl cut into pieces in the bacon fat, do not over crowd the pot, in a no3 “3 been pot” do it in two batches, it must fry, not start to cook.

Remove from pot when brown on both sides.

Add the onions, celery, leeks. Garlic and carrots to the pot and fry until the onions are soft. If the oil is not enough, add a little olive oil.

Once the onion is soft, add the guinea fowl pieces to the pot

Pour in red wine

Add the spices

Get the pot to boil, reduce the heat to a simmer.

Listen sort a soft simmer, then you know your heat is just right

3 hours later open the pot and feel if the guinea fowl is tender.

If you have opened the pot a couple of time during the cooking, it will not be, depending on how many times you have opened it, you are looking at another hour or two.

If the guinea fowl is tender (remember it is not a chicken, so it will never have the texture of one, the meat is more dense than that of chicken, more like duck, only a lot leaner)

Add the samp and beans to the pot

Stir through and heat through


Enjoy with a glass of Signal Gun Shiraz, and hopefully you had one or two while cooking this.


Bon appetite

Potjie