For the jollof seasoning
- 30g ground ginger
- 20g garlic powder
- 20g dried chilli flakes
- 35g dried thyme
- 25g ground cinnamon
- 15g ground nutmeg
- 15g ground coriander
- ¼ tsp sea salt
- ¼ tsp coarse ground black pepper
For the guinea fowl
- 1 whole guinea fowl (approx 1.5kg)
- 1 lemon, halved
- 1 bunch of spring onions, trimmed and washed
- 1 scotch bonnet, pierced with a knife
- 50ml coconut oil, melted
Mix all the seasoning ingredients together in a bowl.
Heat the oven to 190C. Place the guinea fowl into a roasting tray and stuff with a lemon half, the spring onions and the pierced scotch bonnet. Use a sharp knife or fork to prick some holes in the skin of the bird before pouring over the melted coconut oil and 2 tbsp jollof seasoning. Rub thoroughly all over skin.
Loosely cover with foil and roast for 30 mins, then remove the foil and baste with the juice of the other lemon half, plus a sprinkling of sea salt. Reduce the temperature to 165C and roast for 20 mins more.
Serve with your usual Sunday roast potatoes and vegetables!
WASTE NOT: The jollof seasoning mix makes about 170g, far more than you need for the recipe. Store the rest in an airtight container in a cool, dark place and use within a few months.
Image: John Holdship