Take the guinea fowl, remove the legs and cut them at the knee joint to produce four pieces per bird. Remove the two breast bones, keeping the suprêmes on the bone. Lightly oil the portions with some of the sesame oil and fry to a golden brown in a frying pan. When they’re done, transfer to a large pot.
Add the remaining oil to the frying pan and sauté the leeks for 5 minutes until they begin to colour, then add these to the pot. Now put all the other ingredients except the seasoning and the lemon in the pot as well and top up with stock, if needed, so that everything is covered. Put a lid on the pot and bring slowly to the boil before turning down and simmering for 1 hour. Skim off any scum that rises. Check for seasoning, then serve with the lemon quarters.
© 1997 Peter Gordon. All rights reserved.