4 - 6 PEOPLE
- For the Birds;
- 3 Chicken Drumsticks
- ½ Kg of Guinea Fowl
- ½ Kg of Duck Meat
- 1 Medium Onion (Diced)
- 3 Cloves of Garlic (Minced)
- 1 Tsp of Black Pepper
- 6 Fresh Basil Leaves (Chopped)
- 1 Tbsp of Salt
- 800ml of Water
- For the Stew;
- ½ Cup of Vegetable Oil
- 2 Medium Onions (Ring Slices)
- 1 Tbsp of Curry Powder
- 7 Scotch Bonnet Peppers (Slices)
- 200g Tomato Paste
- 8 Large Tomatoes (Puree)
- 6 Petite Belle Peppers (Chopped)
- ½ Tsp of Salt
- 2 Bay Leaves
- 1 Cup of Stock
- Pour the chicken drumsticks, guinea fowl and duck meat into a saucepan over medium heat.
- Add onion, garlic, black pepper, basil, salt, water, stir and cook for 10 minutes.
- Take out the chicken drumsticks, then let the guinea fowl and duck cook for another 10 minutes.
- Heat vegetable oil in a saucepan and fry the chicken for 4 minutes while the duck and guinea fowl cook.
- Take out the chicken and fry both the guinea fowl and duck for 6 minutes, then take them out of the oil.
- In the same pot, add the sliced onions, stir and let it fry till it’s translucent.
- Add the curry powder, stir, add the scotch bonnet pepper, and allow it to cook for a minute.
- Add the tomato paste, stir and let simmer for 3 minutes, then add the tomato puree, stir and allow it to simmer for 10 minutes, stirring continuously to prevent burning.
- Add the fried poultry, chopped petite belle pepper and stir in for a minute before adding salt and bay leaves.
- Add the bird stock, stir and let it simmer on low heat for 10 -15 minutes so they can absorb the stew.
- 3 birds tomato stew ready to serve. Serve with any side of your choice.
- NB; make sure you take out the chicken first when steaming or boiling the birds because the chicken gets tender quicker than the other birds.