Cafriela de Frango is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of chicken cooked with onion and Malegueta chillies in a lemon juice and garlic base. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Cafriela de Frango.
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Cafriela de Frango, also known as Frango รก Cafriela, is one of Guinea-Bissau's most traditional dishes. It resembles Senegalese Yassa, but it adds Malegueta peppers (the precursors of piri-piri chillies) and omits vinegar. It also calls for the chicken to be finished on the grill or the oven after being stewed in the sauce. It's typically made with the semi-wild Malegueta pepper, that the Portuguese brought over from Brazil. The malagueta pepper is a small, tapered chilli that rates at about 5 cm (2 in) in length. It has a range of 60,000 to 100,000 Scoville units. The piri-piri or African brids eye (which is derived from it) would be the natural substitute.
Ingredients:
1.5kg (3 lb) chicken portions
sea salt to taste
10 Malagueta peppers, minced
1 large onion, sliced
5 garlic cloves, crushed
80ml (1/3 cup) lemon juice
1 tbsp vegetable oil
Method:
Cut deep slashes in the chicken portions with a sharp knife, which will allow the spice paste to enter into the meat. Combine the chillies, half the sliced onion, garlic and lemon juice in a mortar then pound to a paste.
Season the chicken pieces with salt and black pepper then place in a large bowl and mix with the chilli paste, making sure you rub into the slashes in the meat. Cover and set aside to marinate in the refrigerator for at least 3 hours.
Heat the oil in a large cooking pot. Add the chicken and any remaining marinade. Fry gently for 3 minutes then add 125ml (1/2 cup) of water, bring to a simmer and cook, covered over medium-low heat for 30 minutes.
Transfer the chicken pieces to a roasting tin and roast in a oven pre-heated to 180C for 15 to 20 additional minutes. Alternatively, for more flavour, cook on a braai (barbecue). Meanwhile, add remaining onions to the marinade and cook over medium heat for 20 minutes. Add more lemon juice if desired.
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