Traditionally, indigenous Angolans living in the central highlands hunted wild boar and antelope in the forest and prepared the meat, brushed with piripiri butter, over coals. Today meat is still cooked over coals, but it is usually bought at the butcher shop. This recipe is for pork loin steaks grilled over coals in the customary way.
2 pork loin steaks or 4 pork loin chops
1tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
1 teaspoon ground red pepper
Rub the pork loin steaks with olive oil and sprinkle with salt and pepper. Refrigerate for 2 hours. Heat coals until they turn white. Mix the butter and ground red pepper together to form a paste. Grill steaks over hot coals, brushing with the butter on both sides occasionally. Serve immediately.
Cook’s Note: What makes this dish distinctive is, of course, the rot red pepper and butter paste. You can substitute Tabascoor other hot sauce mixed either with butter or olive oil.
Serves 2
country : Angola
course : meat dish
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton