Nigerian Guinea Fowl Stew

Ingredients:

1 guinea fowl jointed and cut into 12 pieces

225 g fresh scotch bonnet chillies

1 kg fresh tomatoes, ground

2 large onions, ground

2 cloves garlic

1 small tin tomato purée

I tsp thyme

2 tsp chopped partminger leaves

2 onions, sliced

1 tsp curry powder

570 ml groundnut oil

Salt to taste

Cooking Instructions:

Season the guinea fowl pieces with salt then add to a pot along with the onions, thyme and curry powder and cook in a little oil for some 35 minutes, until tender (stir frequently). Grind the 2 large onions, chillies and tomatoes together in a food processor. Add the remainin oil to a separate pot and fry the ground tomato blend in this for 20 minutes, until fairly dry. Add the tomato purée and a little stock, stir thoroughly then add to the fried guinea fowl pieces. Bring to the boil then simmer gently for a further 10 minutes, stirring frequently. Drain off any oil that rises to the surface and then stir-in the partminger (or holy basil) leaves. Serve immediately with boiled rice or fried plantain.

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