“Coal-Pot” Guinea Fowl

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

In the West Indies, where this dish came from, the guinea fowl would be cooked in a coal-pot, hence the name. A coal-pot is a terracotta brazier with a butt (casserole) which fits on top of coals. The brazier is also used for barbecuing food. Do not be put off if you have not got a coal-pot. A heavy casserole on a gas or electric stove is just as good. Note the sugar and oil method of frying which is very common in the West Indies.


  • 2 medium-sized guinea fowl
  • 2 teaspoons vinegar
  • 2 cloves garlic, chopped
  • 1 tablespoon each of finely chopped parsley, thyme and celery leaves
  • 2 tablespoons chopped spring onion
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons light rum
  • 2 teaspoons brown sugar
  • ¼ cup com oil


    Joint the guinea fowl. Blend together all the other ingredients, except the sugar and oil, and marinate the bird for at least one hour.

    Heat the oil in a heavy pot, add the sugar to the hot oil and allow to caramelize. Remove the guinea fowl from the marinade and drain well. Add the pieces to the oil and sugar which should be nicely browned. Stir and turn the pieces of fowl until they are browned all over.

    Add the marinade and enough water just to cover the pieces of guinea fowl. Season with salt and pepper. Cover the pot and gently cook for about 40 minutes. The sauce should be reduced by about two-thirds. Correct the seasoning. Serve with plain boiled brown lentils.