A Greek myth tells of 2 King daughters who had that much sorrow for their dead brother, that supreme Zeus changed them into guinea fowl. The tears of the inconsolable sisters became the white spots on their feathers.

Guinea fowl has a bit 'wilder' taste than chicken. The meat is very lean, so they roasting the guinea fowl together with bacon, that the meat don't dry out.

The guinea fowl was originally from Africa and was loved by the Romans. Feathered a guinea fowl differs not much of a chicken. The skin is only slightly tanner. Previously, the slaughter of guinea fowl tied to the fall season. Today, guinea fowl is the whole year available. The term 'fermier' points out that the guinea fowl grown free up. Guinea fowl are not so easy to keep as chickens. Hatch just as chickens, although the small chicks are a lot more vulnerable than those of the chicken. The eggs are small, have a point and they are gray brown. Guinea fowl lay not throughout the year such as chickens.

Preparation
Guinea Fowl will prepared as a young pheasant, partridge or even chicken. The meat can be roasted or sautéed. The meat of an older guinea fowl is solid and will be processed as ragout or will be prepared the same as a Poulard. During prepare the meat juicy while holding it is advisable to bard and regularly baste with cooking liquid. Flaming with cognac increases the taste.

Health
Poultry is thin and easily digestible. It is rich in essential building blocks for the human body such as protein, iron, zinc and vitamin B. By poultry is the fat mostly fat under the skin, so removing the skin to guess. Guinea fowl meat is more lean and low in calories.