“Coal-Pot” Guinea Fowl

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.