Whilst tandoori ovens are in short supply, this spicy dish tastes excellent when braaied over hardwood coals. The longer the meat is left in the marinade, the greater the tenderising effect of the yogurt, and it can be overdone, with 4 hours being sufficient.




8 guineafowl breasts 

3 tablespoons vegetable oil

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

2 teaspoons cayenne pepper

1 tablespoon curry powder

2 tablespoons sweet paprika

1 cup plain yogurt

2 tablespoons lemon juice

4 minced garlic cloves

2 tablespoons minced fresh ginger

1 teaspoon salt




Heat the oil in a pan over medium heat, then add the coriander, cumin, turmeric, cayenne, curry powder and paprika, stirring often, releasing the spices, until fragrant (approximately 2-3 minutes) and let it cool completely. Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.  Stir in the guineafowl, cover, and refrigerate for 2-4 hours.   Lightly oil the braai grid. Grill over a medium heat, and be carefull not to burn the meat, approximately 5 minutes on each side.


Serving Suggestions


Serve with a fresh salad, including cucumber, red onion, red wine vinegar, and olive oil.

Signed copies of Everyday Venison and South African Gamebird Recipes, by Leslie van der Merwe, are available from www.gamechef.co.za