Charcoal grilled Guinea fowl. Bring out the "Aboki" in you.

guinea fowl

🥗Healthier: chicken

💰Cheaper: cornish hen

Chicken is more widely available and less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more cost-effective and have a longer shelf life.

Defrost the smoked guinea fowl and rinse it in salt solution, then pat it dry.

Cut the guinea fowl into two pieces.

Marinate the guinea fowl with ginger paste, garlic paste, salt, chili powder, and olive oil, massaging the spices into the meat.

Cover and leave to marinate for about 2 hours or overnight for maximum flavor.

Mix spices for grilling: ginger paste, garlic paste, chili powder, suya spice, and olive oil to form a paste.

Preheat the grill to a low fire to avoid burning the meat.

Place the guinea fowl on the grill, turning it occasionally and rubbing it with the spice mixture each time it is turned.

Check doneness by piercing the meat with a toothpick or by trying to tear off some flesh.

Once cooked, remove from the grill and brush with additional suya spice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary