Question: What bird of the family Numididae is used to make the Côte d'Ivoire cuisine Kedjenou?

full_context: Document 1: Githeri: Githeri ("Gĩtheri"), also called muthere or mutheri, is a Kenyan traditional meal of maize and any type of beans mixed and boiled together. The maize and beans are mixed together in a sufuria or pot, water is then added and the mixture boiled until the food is cooked and ready to eat. It was and still is the staple food of the Gikuyu, Meru and Embu people in the Central Province of Kenya, but it is also eaten in other parts of the country. The beans and maize can either be fresh or dry. Most people prefer the fresh ingredients because of the taste. It is easy to access because maize and beans are readily available in these areas since they are mostly gotten from the farm. Githeri is eaten as a maize and bean mixture ("mũrũgarũgio" or "one-by-one").
Document 2: Palaver sauce: Palaver sauce or Palava sauce or Plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria. The word "palaver" comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. One theory is that when the stew was first made, with long, ropey greens, people would start quarrels by slapping each other with the greens from their stew. Another is that the spices used in the stew mingle together like raised voices in an argument. It has been thought of as having the power to calm tensions, or to cause them. Other names for the dish include Kontonmire, Kentumere, Nkontommire and pla'sas.
Document 3: Feu (food): Feu (Lao: ເຝີ ; also known as Lao beef stew, Lao beef noodle soup or feu noodle soup and sometimes spelled fer) is a long-simmered Lao stew or noodle soup most often made with meat and bones (beef or chicken), vegetables, and herbs. Feu may be served two ways, either as a stew along with steamed rice or as a noodle soup consisting of rice noodles. The English name for this Lao dish is "feu", a spelling derived from the French dish "pot-au-feu "; however, in Laos, this Lao stew or noodle soup is written as ເຝີ in the Lao script.
Document 4: Kedjenou: Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed "canari" (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular cuisine of Côte d'Ivoire.
Document 5: Vulturine guineafowl: The vulturine guineafowl ("Acryllium vulturinum") is the largest extant species of guineafowl. Systematically, it is only distantly related to other guineafowl genera. Its closest living relative, the white breasted guineafowl, "Agelastes meleagrides" inhabit primary forests in Central Africa. It is a member of the bird family Numididae, and is the only member of the genus "Acryllium". It is a resident breeder in northeast Africa, from southern Ethiopia through Kenya and just into northern Tanzania.
Document 6: Grey crowned crane: The grey crowned crane ("Balearica regulorum") is a bird in the crane family Gruidae. It is found in eastern and southern Africa, and is the national bird of Uganda.
Document 7: Phasianus: The "typical" pheasant genus Phasianus in the family Phasianidae consists of at least one species. The genus name comes from Latin "phasianinus" "pheasant-like" (from "phasianus", "pheasant"). Both "Phasianus" and "pheasant" originally come from the Greek word "phāsiānos", meaning "(bird) of the Phasis". Phasis is the ancient name of the main river of western Georgia, currently called the Rioni.
Document 8: Kyinkyinga: Kyinkyinga is a beef kebab that is common and popular among tribes in West Africa. In Ghanaian cuisine, it is prepared as a stew. It is typically prepared using steak meat or liver and crusted with peanut flour. It is prepared by marinating the meat in a chili marinade, coating it with peanut flour and then cooking it on skewers that are placed vertically in front of a fire. The peanut flour gives them a crunchy texture, and the sweetness of the flour counterbalances the spiciness of the chili marinade. It has been described as a staple street food.
Document 9: Hen and chicks: Hen and chicks (also known as hen-and-chickens, or hen-and-biddies in the American South) is a common name for a group of small succulent plants belonging to the flowering plant family Crassulaceae, native to southern Europe and northern Africa. They grow close to the ground with leaves formed around each other in a rosette, and propagating by offsets. The "hen" is the main plant, and the "chicks" are the offspring, which start as tiny buds on the main plant and soon sprout their own roots, taking up residence close to the mother plant.
Document 10: Guineafowl: Guineafowl ( ; sometimes called "pet speckled hen", or "original fowl" or "guineahen") are birds of the family Numididae in the order Galliformes. They are endemic to the continent of Africa and rank among the oldest of the gallinaceous birds. They are phylogenetically intermediate between peafowl and the Odontophoridae. One Eocene fossil lineage, Telecrex, is represented by the black guineafowl, an extant species native to the primary forests of Central Africa. Telecrex, which inhabited Mongolia, may have given rise to the oldest of the true Tetraophasianids like "Ithaginis" and "Crossoptilon", which evolved into high-altitude montane adapted species with the rise of the Tibetan Plateau. While modern guineafowl species are endemic to Africa, the helmeted guineafowl has been introduced widely elsewhere.
Document 11: Attiéké: Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d'Ivoire and also in Benin. In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.
Document 12: Ivorian cuisine: Ivorian cuisine (pronounced "I" "vor" "i" "an") is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in west Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Document 13: Peltops: Peltops is a genus of bird in the family Artamidae. The genus contains two species endemic to the island of New Guinea. The genus was once placed with the monarch flycatchers, but molecular and morphometric studies place it closer to the butcherbirds, possibly as a sister taxon to this group. The genus is named for the Greek "pelte" meaning small shield and "ops" meaning face. The species have also had the common name of shieldbill.
Document 14: Beer can chicken: Beer can chicken, also referred to as chicken on a throne, beer butt chicken, dancing chicken and drunken chicken, is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The process adds moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that the science regarding beer can chicken is debatable. It has been suggested that the dish possibly originated in the U.S. state of Louisiana.
Document 15: Common ostrich: The ostrich or common ostrich ("Struthio camelus") is either one or two species of large flightless birds native to Africa, the only living member(s) of the genus "Struthio", which is in the ratite family. In 2014, the Somali ostrich ("Struthio molybdophanes") was recognized as a distinct species.
ground_truth: Guineafowl