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Sunday, September 30, 2018

Roasted Pigeon Recipe with Cinnamon Rice

Roasted Pigeon Recipe with Cinnamon Rice

Roasted Pigeon Recipe with Cinnamon Rice by The African Gourmet



Pigeons have dark meat, very little fat making pigeon a simple recipe food. What does pigeon taste like, if a pigeon eats corn, the meat will have a sweet, nutty flavor. Pigeon meat tastes like what the pigeon eat in the wild or on the farm. Egyptian braised pigeon with cinnamon rice is a flavorful pigeon recipe perfect for the first time pigeon recipe chef. 



Young pigeon birds are the best for roasting recipes since the meat is tender, as the pigeon gets older the meat gets tougher and the birds are best slow-cooked. Wood pigeons are considered the top shelf of cooking pigeons recipes.



Young pigeon birds are the best for roasting recipes since the meat is tender


Roasted Pigeon Recipe with Cinnamon Rice



Ingredients

Two cleaned cut up pigeons

3 cups white rice

1 1/2 cups whole milk

2 teaspoons ground cinnamon

2 tablespoons butter

Salt and black pepper to taste



Directions

Boil the pigeons for 10 minutes with salt. Remove pigeons from water into a large heated ovenproof Dutch pot with butter, seasonings and brown pigeons lightly. Pour milk and rice over pigeons bake covered 1 hour. Serve.



What Are Squabs

Squabs are young pigeons and are usually expensive as they are considered a delicacy to eat. The birds are very small and you do not get much meat off them, as their bones are tiny. After the egg has been incubated for seventeen days by the parent birds, the squab hatches. 

At first, it is fed a milky substance called pigeon milk which increases in thickness as the squab grows older. The squab lies in the nest for four weeks and in that, time puts on fat, which for lack of exercise is exceptionally tender. 

The squab, until it is four weeks old, stays in the nest, and is fed with seeds and beans, and kept as fat as possible. The vegetable protein in the seeds is changed to animal protein in the squabs. They are ready for market when four weeks old since in Egypt, squab is considered a delicacy. Ancient Egyptians began using pigeons for ceremonial and culinary purposes at least 4000 years ago.

Squabs should be more freely consumed, and one will find them most appetizing. A great variety of dishes may be prepared with them and one will never tire of their delicious flavor and their tender qualities. One great recipe is fried squab.


How to Fry Squabs


The classic way of frying a chicken is probably the best way to fry squabs but is not often used unless there are a number of squabs to fry. Although by this method a lot of grease is needed in which to fry the birds, they are not at all greasy when cooked if the grease is kept hot.


Fried Buttermilk Squab Recipe



Ingredients

6 cleaned and cut-up squabs
2 cups buttermilk
1 teaspoon sea-salt
½ teaspoon black pepper
1 tablespoon baking powder
2 teaspoons garlic powder
Vegetable oil for frying
3 cups all-purpose flour


Directions


In a large bowl or resealable plastic bag, add squab and buttermilk and refrigerate 1 hour. In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of squab at a time from the marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining squab. Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry squab a few pieces at a time so oil doesn’t cool down. Turn squab to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Squab is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep squab crispy. Serve hot or cool squab to room temperature. Place it in a sealed container and refrigerate to enjoy the next day.



Read more facts and food recipes about Africa
The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa.
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Getting Your Goat

Easy Goat-Meat-Recipes Cookbook
cover art: serving dishes, cooking goat
Getting Your Goat: The Ultimate Guide to Cooking Goat Meat with Original Recipes and Classic Stories -
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Price: $12.99 In Stock
Product details 224 pages Publisher: Amazon Company - July 1, 2012 Language: English ISBN-10: 1492995630

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