ATIBIRE GUINA FOWL
Burkina Faso, Africa
GPS 10°48'09.1"N 0°51'57.0"W
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Guinea fowls from Atibire's Farm. Not just a beautiful chicken.
About the bird
A bird the size of a large chicken, with a featherless head and a body covered in dark grey or black feathers with white dots. Besides the pretty ugly head, the helmeted guinea fowls are actually really beautiful birds. Also, they are known for being narcissistic and funny to watch, as they spend hours and hours watching their own reflection in a mirror or a glass patio door. So mostly they are kept for their flesh or eggs, but some people like to raise them on their farm as ‘watch birds’ or safety birds, as they very well protect their area from intruders of all kind.
Another reason people keep them on their farms is because their diet consists of insects and bugs and so they keep away ticks and grasshoppers.
More about the bird: here
About the farm
Joseph Atibire is the owner of Atibire Enterprise, also called Atibire’s Farm. He started it back in 2008 and by now his farm is the biggest fowl business in Bolgatanga. His mother was the one who kept encouraging him to do start his own business and today, she still helps him every day to plume the fowls and cook them. Each day they sell more than 100 fowls.
About cooking the bird (by Jamie Oliver)
Pot-roasted Guinea fowl with sage, celery and blood orange.
Preheat the oven to 425 degrees F. Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly. Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up. Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
For the gravy:
Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff. When this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetables.
(Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion)
Curated and shot by talented photographer Isabel Corthier.
Discover her work here > isabelcorthier.com
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