Guinea fowl stepping out in her high heels and lipstick.
Guinea Fowl (UK), Cornish Game Hen (US), Pintade (Fr).
Introduced to Britain by the Romans (apparently).
This is odd because I once saw a flock of these nervy birds, moving as one in a tightly packed phalanx (safety in numbers) that reminded me of the testedo–the Roman military formation.
As they approached a target, a platoon of legionnaires would use their shields to protect themselves top and sides, moving as one. The images relieved the tedium and frustration of Latin lessons at school!
“Left a bit, lads! Close-up, close-up! Not so fast at the front! Steady boys, steady!”
The testedo of guinea fowl–perhaps equally unsure of their fate–made a heck of a panicky row.
The combination here of anchovies melted into a classic sauce of olive oil, lemon juice and capers works well with the gamier taste of the guinea fowl. It makes a nice change from chicken.
This recipe comes from Jenny Baker’s excellent Simple French Cuisine cook book.
1 guinea fowl–cut up into quarters
1 tbsp olive oil
1 onion–chopped
4 anchovy fillets–chopped into a mash
1 glass white wine
1 tbsp capers
juice of a lemon
salt and pepper
Heat the oil until hot in a pan large enough to cook the entire bird. Then add the guinea fowl pieces and brown, turning occasionally.
Take them out of the pan and set them aside.
Soften the onion in the same pan–turning often.
Mix in the anchovies–giving them time to melt into the oil-coated onions.
Add the wine and bring the mixture up to a gentle bubble.
Add the guinea fowl pieces, the capers and the lemon juice and season with salt and pepper.
Bring back to a bubble (Meredith thinks I should say that a bubble is more than a simmer but less than a boil!), turn down the heat and cover the pan.
Cook for about 30 minutes until the meat pieces run clear when pierced–being careful not to over cook them.
(Guinea fowl can be dry.)
Served with brussels sprouts and brown basmati rice.
Right lads–it’s shields down–time out–and off to the canteen for a tasty dish of numididae*!
*Latin for guinea fowl
Robin Ellis 
This looks wonderful! My understanding is that guinea fowl would be a much more interesting option than American Cornish Hens. The latter are commercially-raised young chickens, with that fancy name, that come at a higher price. There’s nothing gamy about those.
And any of the Cornish game hens I’ve had tended to be tough – no matter who cooked them.
Good with chicken too!
This post has reminded me of the lone guinea fowl that used to live on my parents’ small farm…his name was Julian & he ruled over his bevy of chickens for quite a few years. He was very confrontational & particularly hated my Ford Ka, which he seemed to think was a large male adversary. We would regularly find him on top of it, thrilled at his victory!! Sadly, the fox got bolder and bolder and took him in broad daylight one sad day. Poor Julian. Lovely recipe, though…anchovies & capers are ALWAYS a good thing in my opinion. Also the rice sounds lovely with it!
Hello Robin, yet another of your delicious recipes, living in Cornwall it ought to be easy to find a Cornish Hen!! 😳
That looks so delicious. (except maybe for the anchovies) 🙂
The anchovies melt into the sauce and I bet if you didn’t know they were included you would never guess!
Don’t know that Prudie would have been able to grace the Poldark table with such a fine dish but come winter in Brisbane I can’t wait to try it. Thanks for sharing.
She’d have scoffed it down nevertheless!
I enjoy thoroughly your recipes and commentary. Don’t think I’ll ever have Cornish hens without thinking of Roman legions…a very interesting comparison!
Well, I’ve never eaten guinea fowl but my neighbour keeps them in his field. Foxes had eaten his peahens but he told me they don’t attack the guinea fowl because they start screeching and scare the fox off….
That figures.
Wow, your memory from Latin class is better than mine, to call up the name for that wall of shields after a couple of decades! (We do Cornish hens occasionally, and find that the wine keeps them from becoming tough.). I wish we had them on our place upstate NY! Pretty cute! But I bet the predators there would decimate them in no time. We do have big wild turkeys, who lumber and jerk their peculiar way across the field and occasionally attain liftoff to a tree or fence post when startled.
Best,
Nancy N
I love guinea fowl. Thank you for reminding me about it.
Now a Guinea Hen is something quite different – more up Rev Osborne Whitworth’s street!
Um!?
18th Century term for a prostitute – cost £1-1s….
Never knew that. Winston never revealed what Margaret charged!
Now Robin these fowl look interesting and I bet they taste lovely,though not so sure about the anchovies? is there an alternative please.
My you were a clever boy and you remember your Latin,one of the first things I
forgot along with Greek lessons sorry now though, but to old to start learning again,so I just muddle though as best I can, though both Jimmy and I love history.
No alternative, Elaine! Just choose another dish.