Monday, 28 March 2016

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping
Sometimes called "original fowl" or guineahen.
They are endemic to the continent of Africa and rank among the oldest of the gallinaceous birds.

Guineafowl travel behind herd animals and beneath monkey troops where they forage within manure and on items that have fallen to the understory from the canopy.
Guineafowl play a pivotal roll in the control of ticks, flies, locusts, scorpions and other invertebrates. They pluck maggots from carcasses and manure.

Wild guinea fowl are without exception strong fliers. Their breast muscles are dark enabling them to sustain themselves in flight for considerable distances if hard-pressed. Grass and bush fires are a constant threat to these galliformes and flight is the most effective escape.

Some species of guineafowl like the vulturine may go without drinking water for extended periods, sourcing their moisture from their food. Guineafowls are very sensitive to weather, that is Cold weather when they are still keets.

Guineafowl as food
Guinea fowl is commonly eaten in parts of Africa (notably Ghana especially the northern part of the country, Nigeria and Botswana),India and the United States (notably in the state of Georgia).
It is consumed at Christmas in some parts of Central and Northern Europe (notably in Belgium and the UK). It is also eaten in Italy and in Vojvodina, a part of Serbia.

Guineafowl meat is drier and leaner than chicken meat and has a gamey flavour. It has marginally more protein than chicken or turkey, roughly half the fat of chicken and slightly fewer calories per gram.

Guineafowl eggs are substantially richer than chicken eggs.

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