To make the filling:

Preheat the oven to 180°C.

Season the guinea fowl with the salt and pepper. Pour over the wine and cover in foil or bake in an ovenproof dish, covered, until the meat starts to fall from the bone, about 1½ hours. Remove and cool.

Remove the meat from the bone. In a large saucepan, fry the onion and garlic in a little olive oil until cooked through. Add the chopped fresh herbs and remove from the heat. Combine the chicken, pan juices, onion mixture, tapioca and morogo.

Set aside until needed.

To make the sour-cream pastry:

Grate the butter then add the sour cream and beat until combined. Add the egg and beat well. Sift the dry ingredients and add to the butter-and-cream mixture to form a soft dough. Refrigerate to rest for 20 minutes. Roll out the dough and fold in 3. Roll out at least 3 more times. Refrigerate again before rolling out for use over the pie.

To assemble:

Preheat the oven to 250ºC.

To complete the pie, roll out the dough to a 1cm thickness. Place the filling in a baking pan and place an upside-down teacup in the middle to absorb the steam during baking. Cover the filling with dough and cut out the shape around the cup.

Bake for 8 to 10 minutes. Reduce the temperature to 230ºC and bake for a further 8 to 10 minutes, until golden brown and cooked through.

TASTE’s take:

Morogo is a type of wild spinach.