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Friday 5 december 2008
21:03
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Guinea Fowl with zest of combava
rating :
Ingredients :
(for 6 personnes)- 1 guinea fowl (1, 5 kg), cut into small chunks
- 1 combava
- 3 onions, thinly sliced
- 6 garlic cloves
- 4 small tomatoes, diced
- 1 tsp curcuma
- Pepper, salt and oil
Method :
Heat oil in a pan and when hot, add the guinea fowl chunks until golden brown. Then, add the onions and simmer on a low heat.Meanwhile, crush the garlic together with the salt and pepper.
Once the onions are tender, pour the crushed condiments and the curcuma into the pan and cook for 3 minutes.
Next, add the tomatoes and the zest of the combava.
Pour over two glasses of water and reduce over a medium heat.
Simmer until all the liquid has evaporated (approximately 25minutes).
Serve on a bed of white rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
