Amazingly Delicious Guinea Fowl Light Soup

guinea fowl

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is more widely available and affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are easier to store and often cheaper.

Cut the guinea fowl into pieces.

Toast 2 calabash nutmegs, peppercorns, anise, and coriander seeds in a pan for about 2 minutes until fragrant.

Grind the toasted spices in a mortar and pestle.

Chop the shallots and set aside.

Boil the shallots and tomatoes together for layering flavors.

Slice 3 cloves of garlic and ginger, cutting ginger across the grain to avoid strings when blending.

Add pepper directly into the meat for seasoning.

Add a little water to the spices to help blend, then pour over the meat.

Season the meat with salt to taste and add 1 tablespoon of tomato paste.

Mix everything well to coat the guinea fowl with the marinade.

Cover and bring the mixture to a boil.

Drain and set aside about a third of a cup of butter beans.

After 10 minutes of cooking, check the meat and stir to ensure even coating with the marinade.

Add chopped tomatoes and carrots to the pot, adding some water to help cook them.

Remove the tomatoes and carrots once the skins start to come off, being careful not to crush them.

Blend the tomatoes, carrots, onion, and butter beans together, adding the juice back into the pot.

Rinse the blender with 1.5 liters of water and pour it into the pot.

Let the soup simmer to thicken and soften the meat, about 10 more minutes.

Check the soup for thickness and oil on the surface to indicate it's done.

Cooking Techniques

Equipment Needed

Spice Level: