Instructions

1. Cut the sausage and carrot into small cubes. Finely chop the onion and garlic.
2. Heat the oil over medium heat in a saucepan, then add the onion, sausage and carrot. Sauté for 5-8 minutes, until the onion is tender and the sausage has released some fat.
3. Add the garlic, paprika, marjoram and tomato purée. Stir for 30 seconds, then add the water and stock cube. Add the bay leaf and cook for 10-15 minutes until the sauce has thickened and the carrot pieces are tender.
4. Add the peas and cook for 3- 5 minutes, under a lid.
5. Add the shredded guinea fowl meat and stir for a few minutes to warm through.
6. Turn off the heat, then stir in the chopped parsley. Taste and adjust the seasoning, if needed.