Braising guinea fowl with pineapple

1. Melt 30 g of butter with the oil.

2. Brown the guinea fowl at high heat for 8 to 10 minutes.

3. Wipe down the pineapple slices and keep the juice.

4. Preheat your oven, take 1 pyrex casserole with a lid. Melt the 30 other grammes of butter in it.

5. Add the guinea fowl, add salt and pepper.

6. Add ¾ of the pineapple juice and the green pepper.

7. Cook at medium heat in the oven for 2 hours in the casserole.

8. Brown the pineapple slices in a frying pan.

9. Serve the guinea fowl with plain rice and the pineapple slices.