Guinea Fowl Stewed with Potatoes, Ginger, Tamari & Star Anise

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is one of those dishes that lie somewhere between a soup and a stew, rather like the traditional pot-au-feu. It’s easy to make and can be left to look after itself while you concentrate on other things. Bowls of the broth can be served as a first course, followed by the solid bits – with some crusty bread – for the main course. The broth can also be used to make a delicious polenta or risotto. It’s an extremely versatile dish.


  • 2 small guinea fowl
  • 100ml (fl oz) sesame oil
  • 2 leeks, cut into 1cm (⅓in) rings and washed well
  • 20 new potatoes, scrubbed and washed
  • 6 tablespoons coarsely grated fresh ginger
  • 80ml (3fl oz) tamari
  • 8 star anise
  • 10 cloves of garlic, peeled
  • 1 8cm (3in) piece of rosemary
  • 1 litre ( pints) chicken stock (or make it from the carcasses of the guinea fowl)
  • Salt and pepper
  • 1 small lemon, cut into quarters


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.