Likhanga (Stewed Guinea Fowl)

Likhanga (Stewed Guinea Fowl) This is a typical Luhya dish eaten during special occasions especially by boys after circumcision Ingredients 665 g whole guinea fowl 1 onion, red skinned, raw, unpeeled (69g) 2 tomatoes, red, ripe (196g) ¼ cup (49 g) cooking oil 3 tsp. (14 g) salt, iodized 2 ½ cups (537 g) water Preparation 30 minutes | Cooking 15 minutes | Serves 4 • Lightly roast the fresh guinea fowl for 10-15 minutes and cut into small pieces. • Put the pieces into a clean pot and add all the water. • Add salt, cover and boil for 1 hour. • Drain the water and keep in a separate bowl. • Chop the onions, cut the tomatoes and place into separate bowls. • Into the boiled guinea fowl, add onions and cook for 3- 5 minutes. • Add cooking oil, stir and cook for 5-10 minutes • Add tomatoes and cook for 2- 5 minutes while stirring. • Add the drained water and cover to cook for 2-5 minutes. • Turn off the heat and serve Nutrition data per 100g of recipe: Energy 642 kJ/ 154 kcal |│ Fat 9.0 g │| Carbohydrates 2.0 g |│ Protein 15.8 g |│ Fibre 0.7 g │ Vitamin A 10 mcg │| Iron 2.0 mg |│ Zinc 1.25 mg Kenyan Food Recipes download pdf