close up photo of cooked chicken
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THE TABLE OF MY ANCESTORS: WEEK 20 (SENEGAMBIA – GUINEA-BISSAU)

To finish my month of Senegambian cooking, I took inspiration from Guinea-Bissau and cooked cafriela de frango — spicy grilled chicken. Scotch bonnet peppers are key for the recipe; the chicken marinates all night in a mixture of pepper, onion, lemon juice, and garlic. When ready to begin cooking, the chicken is boiled in the broth until just lightly cooked through, and then it is finished up on the grill to get nice and brown and crispy. The veggies are strained out of the broth, and the broth is then thickened into a spicy soup that will be ladled over the chicken and rice when served.

The chicken itself was really good, but the soup was just a little too spicy for me. This meal is best served with a tall glass of ice-cold water!!