Sousou's recipe gives this seasonal delicacy a unique and unforgettable taste.
6 quails
3 garlic cloves, smashed
4 squeezed lemon
½ cup corn oil
1 teaspoon salt
1 cinnamon stick
1 bay leaf
1 tablespoon flour
1 bottle of beer
1 teaspoon white pepper
50 g butter for coating
½ cup water
In a bowl, marinate the quails overnight with the garlic, lemon, oil, salt, white pepper, cinnamon and bay leaf.
The next day, keep the marinade on the side. Rub the quails with butter.
Bake them, in a baking tray in the oven until golden brown.
In a small bowl, mix the flour with water. Add it to the marinade.
Place them in a Pyrex; add the marinade and the beer. Cover with aluminum foil and cook for 20 to 25 minutes or until the sauce thickens.
Serve with roasted potatoes.
