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Guinea Fowl

Lean gamey poultry bird roasted or braised.

Guinea Fowl — illustrative ingredient image

About Guinea Fowl

Guinea fowl is poultry meat from the guinea fowl, used in roasts, braises, stews, casseroles, and other cooked dishes. It is often chosen when a dish calls for meat with a lean, gamey character rather than the milder flavour associated with ordinary chicken. The bird may be cooked whole or divided into portions.

The meat is lean and gamey, with the exact aroma and flavour influenced by the bird’s age, diet, breed, and cooking method. Breast meat is generally firmer and leaner than leg meat, while slow braising can make the legs more tender. Roasting preserves a more distinct texture, especially when the bird is not overcooked.

Guinea fowl may be sold as a whole dressed bird, crown, breast, legs, or other portions, fresh or frozen. Its skin can brown during roasting, and braising produces softer meat in a savoury cooking liquid. Preparation, cut, and whether the skin and bones remain substantially affect the final appearance and texture.

Ingredient type
whole food

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Where guinea fowl appears

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Food connections are still being added.

No linked foods are available for this ingredient yet.

Name examples awaiting language review. Confirm the specific food or product.

Local names for guinea fowl

Names and romanised forms to recognise on menus and labels.

English

guinea fowl

English

Pintade, cuisse crue

Search alias · Not a confirmed translation

English

Pintade, poitrine crue

Search alias · Not a confirmed translation

English

Pintade, viande crue

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Guinea Fowl nutrition & diet

Guinea Fowl nutritional value

Guinea fowl meat, raw — WAFCT 07_070

Per 100 g of the edible portion in the named food form.

Calories
106kcal
Protein
21.5g
Carbs
0.0g
Fat
2.2g

Per 100 g edible portion. Source: Vincent et al., FAO/INFOODS Food Composition Table for Western Africa (2019). Carbohydrate is available carbohydrate calculated by difference; square-bracketed fat in the source uses continuous-extraction analysis. Values describe this reference form, not every recipe, cultivar or preparation.

Portions & preparation

Match the reference to the edible meat after the intended cooking method, distinguishing skin-on from skinless and bone-in from boneless portions. Roasting, braising, frying, and removal of drippings alter the portion consumed. Young and mature birds may differ in texture and yield, so record the specific product.

Compare the right form: Match references to cooked or raw guinea-fowl meat with age, cut, bone and skin status, and preparation method specified.

Diet considerations

Animal-derived poultry meat from guinea fowl. Compatibility changes with marinades, breading, cereal coatings, stock, dairy sauces, or other recipe additions. Plain meat is distinct from a prepared roast or fried portion. Its carbohydrate pattern generally comes from coatings, sauces, and accompaniments, so serving context and edible portion must be recorded.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: FAO/INFOODS Food Composition Table for Western Africa (2019) — 07_070 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .