Karoo Food by Gordon Wright

Author:Gordon Wright
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2018-05-22T00:00:00+00:00

1 guinea fowl

45 ml olive oil

2 thick slices rindless bacon, cubed

1 clove garlic, crushed

2 red onions, roughly chopped

200 g boerewors, cut into sections, or any 2 peppery sausages of your choice

Salt and freshly ground black pepper

15 pickling onions, peeled

500 ml chicken stock

15 ml tomato paste

15 ml balsamic vinegar

1⁄2 can (200 g) butter beans

3 large cabbage leaves

3 thick-cut slices crusty bread

Preheat the oven to 160 °C.

Cut the guinea fowl into large pieces. Don’t remove the skin if you can help it, as it adds flavour and keeps the meat moist.

Heat the oil in a large frying pan over medium heat, then add the bacon and fry for a couple of minutes so the flavour of the bacon infuses into the oil and some of the fat is rendered. Add the garlic and onions and sauté until the onions are soft.

Remove the bacon and onion mixture from the pan and set aside.

Brown the guinea fowl and boerewors in the same pan. They don’t need to be cooked, just browned to add flavour and good colour. Season with salt and pepper.

Place the onion and bacon mixture in a heavy-based casserole dish and spread evenly. Add the pickling onions and nestle the boerewors and guinea fowl around the dish, creating an even distribution.

In a separate bowl, gently mix the stock, tomato paste, balsamic vinegar and butter beans. Pour this mixture over the top of the ingredients in the casserole dish and then place the cabbage leaves on top to form a sort of cover. Put the lid on the dish and bake for 11⁄2 hours.

Remove and discard the cabbage leaves and rip up the bread, pushing it into the small pools of gravy in the casserole dish. Bake for a further 30 minutes, uncovered, so that the bread becomes crunchy.

Serve with a nice big green salad.

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