Guinea fowls originally come from the coastal areas of Guinea and were brought to Western Europe by the Portuguese. Breeding guinea fowl requires patience: they eat a lot but grow very slowly. The meat is lean and has a yellow-brown color. Guinea fowl has a light gamey taste and therefore pairs excellently with the earthy flavors of, for example, truffle and spinach. Prepare guinea fowl with care to prevent the meat from drying out.
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