Joint the guinea fowl. Blend together all the other ingredients, except the sugar and oil, and marinate the bird for at least one hour.
Heat the oil in a heavy pot, add the sugar to the hot oil and allow to caramelize. Remove the guinea fowl from the marinade and drain well. Add the pieces to the oil and sugar which should be nicely browned. Stir and turn the pieces of fowl until they are browned all over.
Add the marinade and enough water just to cover the pieces of guinea fowl. Season with salt and pepper. Cover the pot and gently cook for about 40 minutes. The sauce should be reduced by about two-thirds. Correct the seasoning. Serve with plain boiled brown lentils.