Indian Ocean cooking that married Portuguese colonial technique with coconut, cashew, peri-peri and the produce of the Lusophone trading routes. Frango piri-piri (the famous flame-grilled chicken), matata (clam and peanut stew), galinha à zambeziana and prawns in coconut sauce define the savoury table; xima (the white-maize staple) and coconut rice fill out the plate. Cashew, peanut, lemon and the smoky burn of piri-piri are everywhere; rissóis (filled pastries) and bolinhos open meals.
Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon. The chicken is spatchcocked (backbone removed, flattened), rubbed with the marinade, and left at least four hours (ideally overnight). It cooks over a hot grill or in a hot oven, basted with the reserved marinade. Charred edges, juicy inside, blistered red.
The chicken marinates in coconut milk, lime juice, garlic and a couple of crushed chillies. It roasts at a moderate temperature so the marinade glazes rather than burns. A pan sauce builds with cashew nuts ground into the coconut milk, paprika, and the chicken juices, and gets poured over the carved bird at the table.
Onion, garlic and tomato fry to a sofrito. Peanut paste loosened with hot water becomes the body of the sauce. Clams or shrimp poach quickly in the sauce just until cooked. Tender pumpkin leaves (or spinach) wilt in at the end. Lime and coriander finish.
