Ingredients Edit

Directions Edit

  1. Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices.
  2. Add the onions to the saucepan and sauté for approximately 1 - 1½ hours, or until tender, adding a little water or chicken stock if the meat becomes too dry.
  3. Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice, accompanied by stewed dried peaches or apricots.

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