| |
|
What You Need:
(To Serve: 2 - 3)
|
|
|
|
1 guinea fowl (may be substitute by partridge, pheasant or turkey)
4 onions
2 tomatoes
2 hard boiled eggs
2 cups crushed peanuts
1 cup water
2 cloves garlic
½ teaspoon salt
Oil
Boiled white rice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Put peanuts into 1 cup water and boil for 12 minutes until the peanut oil shows on the side of the pot.
|
2. Cut up guinea fowl and saute in oil. Add diced tomatoes, onions and garlic.
|
3. Finally, add all the peanuts and seasoning. Mix well and fry for 5 minutes.
|
4. Empty into a pot adding more water if needed and stew until flesh is tender.
|
5. When cooked, float halved hard boiled eggs on the top and serve with boiled white rice.
|
|
|
|
|
