Exploring the Palate: What Does Guinea Fowl Taste Like?

You would be correct if you’re imagining a domesticated, flightless bird that looks like a cross between a turkey and a hen.

The Guinea fowl is an eye-catcher amongst the beloved poultry family, with its weird coloring of feathers and neck resembling a gobbler.

There are many distinct types of fowls out there, but the most commonly reared is the Numida meleagris which is bred mainly for consumption.

Their meat is a popular commodity across the UK and the US.

But you can trace them back all the way to West Africa.

If you’re looking for an excellent alternative to chicken or any other barnyard meat, you should definitely try the Guinea fowl.

Keep reading to find out what does guinea fowl taste like and the best way to cook this delicious bird.

What is Guinea Fowl?

To answer the question simply, it is a type of domesticated bird.

They cannot fly and are reared primarily in European countries for their meat.

The bird is essentially livestock.

The Guinea fowl have been domesticated since the sixteen or seventeenth century, and even the Romans enjoy the occasional roast fowl.

However, when humans started consuming these territorial beasts is still to be determined.

The current and most common type of helmeted guineafowl that we find today is a distant relative of the N. Meleagris.

These creatures are native to the sub-Saharan regions and were brought over by travellers.

Fowl meat is used in many references associated with the holidays.

It’s considered a delicacy and can be enjoyed in many traditional and modern dishes alike.

What Does Guinea Fowl Taste Like?

With so many people repeatedly claiming that it tastes like chicken, it’s hard not to make comparisons.

Yes, both animals are domesticated as food for people, and both are from the flightless bird family.

But it’s good to note that guinea hens have a more pronounced gaminess than chicken meat.

In this sense, they have also been compared to pheasants, albeit the two birds should not be confused.

The flesh tends to run a little on the dryer side and is darker.

Nevertheless, it’s an ingredient that’s sure to ignite your curiosity in the kitchen.

The fowl is preferably eaten as a holiday meal and is served with decadent side dishes as accompaniment.

Since the flavor of the fowl is slightly pungent, it can hold its own against rich flavors.

However, the pungency is not overbearing instead is quite a pleasant feature of the ingredient.

Many assert that the animal has an aftertaste of turkey but initially tastes like conventional chicken.

The fowl is an excellent animal to breed, whatever the taste, because you get a fifty-to-fifty ratio of meat and carcass.

Both of which can be used to create unique dishes.

The bird is also a prized protein due to its health benefits.

They have a significantly lower fat content than other poultry and are packed with minerals and vitamins that are good for us.

How to Cook Guinea Fowl?

If you’ve taken the risk and purchased yourself a guinea fowl to cook for your family, you will not regret it.

The meat is an excellent substitute for any other poultry that you consume.

It’s also far superior in taste and texture.

Before tossing the dressed bird in the oven or throwing it in a stew, you must remember that the meat is on the drier side.

Although that does nothing to hamper the intense flavor, it might cause an issue with the texture.

Also, don’t forget to season the meat properly before cooking it.

The meat can be eaten medium rare, but you’ll have to check if the internal temperature reaches hundred and sixty degrees for safe consumption.

Once the cooking is done, you can pair the protein with a dark glass of red wine and enjoy the succulent meaty flavors.

If you want to be bold and try a curry, that can also be fun.

Guinea fowl is a popular choice of protein in India.

It can carry the robust aromas of spices and still maintain its delicate feel and taste.

Whatever way you cook this excellent protein is entirely up to your palate.

You can either use minimal amounts of seasoning and enjoy the full depth of flavors the meat offers.

Or, you can try your hand at some eclectic recipes.

Conclusion

In comparison to other poultry animals, there is an ongoing discussion on whether guinea hens are the best bird to eat.

We advise ordering this dish the next time you encounter it on a menu if you haven’t yet had the pleasure of tasting it.

You may start to prefer it to your regular options.

If you consider yourself to be more of a self-taught cook, you ought to try your hand at roasting some fowl.

Make sure your hen has been raised until it is roughly fourteen weeks old and ready to be eaten.

Finding a fantastic recipe that will fit your palate should be easy after purchasing your bird, whether it be online or in a book.