Roast Guinea Fowl with Pineapple and Amber Rum

For the guinea fowl, preheat the oven to 180°C. Cut the pineapple: remove the leafy part and the skin. Then slice the pineapple. Set aside.

In a bowl, mix the olive oil, honey, chopped garlic, and ginger. Brush the bird (inside and out) with the entire mixture. Place the bird in a baking dish.

Add the sliced onion to the bottom of the dish. Then the star anise, the slices of pineapple, the rum, and the chicken broth. Season with salt and pepper. Place in the oven and let roast for 1 hour and 30 minutes covered. Baste the guinea fowl every 30 minutes with its cooking juices.

Suggested accompaniment: creole rice. To make creole rice, heat the oil and sauté the onion and garlic.

Add the rice and turmeric and sauté for 2 minutes. Add the water. Salt it, then cover and bring everything to a boil.

To finish, turn the heat down to very low and let the water evaporate until the rice is fully cooked. The center of the grain should be tender (you can add a little water if your rice is undercooked).