These birds are endemic to Africa and belong to the Galliformes order. They still can be found in the wild, but for hundreds of years they have been reared in many countries throughout the world. Guinea fowl meat is drier and leaner than chicken meat and is rich in vitamin B6, niacin and potassium. Can be roasted, braised, grilled or pan-fried. Eggs are usually eaten fried or boiled and are particularly tasty.