If using dried Piri Piri peppers, soak them in hot water for 10-15 minutes to soften.

Remove the stems from the peppers and roughly chop them.

In a food processor or blender, combine the chopped Piri Piri peppers, garlic cloves, olive oil, red wine vinegar, salt, paprika, and sugar. Blend until smooth.

Transfer the sauce to a jar or container and refrigerate until ready to use. The Piri Piri sauce can be stored in the refrigerator for up to 2 weeks.

In a large bowl, mix together the Piri Piri sauce, olive oil, paprika, salt, and black pepper.

Add the guinea fowl to the bowl and toss until it is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight.

Preheat your grill or oven to medium-high heat.

Remove the guinea fowl from the marinade and shake off any excess. Grill or roast the guinea fowl for 20-25 minutes, turning occasionally, until it is cooked through and the skin is crisp and golden brown.