Guinea Fowl
Guinea fowl are small, hardy birds that are part of the Numididae family and the Galliformes order. They are native to Africa, but have been introduced to other parts of the world, including North America, Europe, and Australia.
Guinea fowl are often called "pet speckled hens" or "original fowl". They are part of the same scientific family as chickens, turkeys, pheasants, partridges, grouse, quail, and peafowl. Guinea fowl have darker meat than chickens and partridges, and their flavor is sometimes compared to pheasant or extra-tasty chicken.
Guinea fowl are typically raised for meat, but they can also be kept as guard animals. They are very vocal when anything new enters the farm yard and have a loud call that makes them excellent guard birds. Guinea fowl have also been used as a natural method for controlling ticks, especially in areas where Lyme disease is a problem.
Guinea fowl can be kept in small farm flocks for four to five years. Hens usually lay about 30 eggs and then go broody, with an incubation period of 26 to 28 days.
Guinea fowl eggs can be used in casseroles, baked goods, or to bake challah bread. They fit in just about any recipe that calls for eggs, but they are smaller so where you'll need one chicken egg you might need two guinea fowl eggs.
Guinea fowl eggs can be used in casseroles, baked goods, or to bake challah bread. They fit in just about any recipe that calls for eggs, but they are smaller so where you'll need one chicken egg you might need two guinea fowl eggs.
