Guinea guisada

Instructions

1. Season the guinea fowl pieces with salt, pepper, oregano and cumin, then let them rest for 15 minutes.
2. Heat the oil in a casserole dish and sear the meat over high heat until golden on all sides.
3. Add the sliced onion and bell pepper, the crushed garlic and the recao, then sauté for 5 minutes.
4. Stir in the diced tomatoes and the tomato paste, then let it reduce for 5 minutes.
5. Add 250 ml of water, the bay leaf, cover and simmer gently for 45 minutes, until the meat is tender.
6. Adjust the seasoning and serve with white rice.