Madagascan wild pepper (tsiperifery) and red rice can be bought from specialist online retailers, and add an authentic taste to this simple dish.
Place the tomatoes into a bowl with a pinch of salt, one chopped onion, half the chopped chives and lemon juice. Set aside for one hour.
Fry the guinea fowl pieces in a large frying pan with the peanut oil on a gentle heat until golden-brown all over.
Meanwhile, combine the remaining chopped onions, half the chopped chives and the wild pepper in a small pot and cook in a little water. When the guinea fowl is nicely browned, add the wild pepper sauce and cook, stirring occasionally for about 30 minutes or until the guinea fowl is cooked through and the juices run clear when the flesh is pierced with a knife. Remove from the heat.
Serve the guinea fowl pieces atop a bowl of red rice with the tomatoes spooned over.
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