Angola has been Portuguese colony until 1975, when she gained independence.This accounts for the major influence that Portugal has on Angola’s cuisine, including the large number of food products imported into the country.
Sundays are synonymous with braaiing in South Africa and Peri-peri chicken is one the dishes, what is served in this gatherings.
Peri-Peri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chilli peppers (known as “piri-piri” in Swahili).
This dish is easy to prepare and ideal if you’re entertaining a large group of people – chicken is an affordable meat option and a little bit of marinade will go a long way. For the most flavoursome chicken, marinade you chicken pieces for at least 4 hours before braaiing.
Recipe I found from here:
https://reedvalley.com/frango-grelhado-portuguese-grilled-chicken/
Ingredients:
1 clove garlic, crushed
1 bay leaf, crumbled
1 tbsp. coarse salt
1 tbsp. smoked paprika
½ tsp. chili flakes / or fresh chopped chillies (deseeded)
½ tsp. freshly ground pepper
4 tbsp. olive oil
6 chicken thighs
1 lemon or lime, halved (optional garnish)
Mix all the ingredients together in a small bowl (except chicken and lime/lemon).
Put chicken with marinade to the bowl and watch that all chicken pieces will be covered with marinade. Put the chicken to freezer and let it season in marinade at least 4 hours or overnight.
Bake chicken in the oven at 200 C for 45 minutes or grill until the chicken is soft and you could easily remove the bone from the meat. Take chicken out of oven and squeeze lime or lemon juice over the chicken.
Serve warm chicken with green salad, fresh bread and glass of red wine.
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