Numida meleagris

Originally from Africa, the bird was soon baptized, in Portuguese, with a name that denotes its origin: galinha-d’angola (“Angola chicken”). In many states of the Northeast, however, it is called capote – especially in Piauí, where its firm and tasty meat is the main ingredient in a rice dish seasoned with pimenta-de-cheiro, figured in the menu of many restaurants dedicated to the preparation of this bird. Guinea fowl may be fried stewed with coconut milk or braised with colorau, among other variations. In Ceará, a reference in guinea fowl production in Brazil, there is a recipe made “na lata”(confit and stored “in a can”) with onion, bacon and manioc flour, which was originated by the need to preserve food during the long journeys undertaken by old-time cowboys.