1 guinea fowl (no breasts); 300 g of walnuts; 2-4 onions; 3-6 cloves of garlic; 2-3 dried hot pepper; 1 tbs of butter; 1-2 tbs of white wine vinegar; 1 tsp of American saffron; 1 tbs of coriander seeds; 1 tsp. of fenugreek; 1 stick of cinnamon; 1 bay leaf; salt
Wash guinea fowl, cut off breast and skin (to be used in other recipes), cut into pieces, boil for 10 minutes in water with onion (optional), skimming the foam. Remove from the heat and let stand, covered for 45 minutes. Meanwhile, put nuts in boiling water for 10 minutes, drain the water and peel the skin off, then dry in the oven on a baking sheet for 15-20 minutes at 450°F (200°C). Toast coriander, cloves, cinnamon, bay leaf and pepper in a dry frying pan, add the saffron, then grind everything in a mortar with 1 tbs coarse salt, pour ½ cup of hot broth, let it infuse. In a blender combine nuts, garlic, pour the saffron infusion, and then blend everything into a smooth paste, adding the broth. Remove the guinea fowl from the broth (sieve the broth, removing and retaining grease), bake in the oven for 15-20 minutes at 450°F (200°C). Remove the meat from the bones, cut into small pieces and set aside. Finely chop onion, fry in the retained fat until soft , if necessary add a spoonful of oil, pour the broth and let it simmer for 5-10 minutes over medium heat, add the walnut mass from the blender, add salt and vinegar, add the sliced meat and stir. Allow to cool, refrigerate overnight. Serve with pita bread, polenta and coriander.