Suzette Honwana, wife of the Mozambican writer Luis Bernado Honwana, prepared this dish for me in 1978. It is one of her favourite ways to prepare chicken. The word caril in this recipe means sauce, not curry, even though the latter is the literal translation of that Portuguese word. This sauce can also be made with fish, shrimp, crab, or beef. If beef is used, cut it into cubes and cook in lightly salted water before adding to the sauce.
4 cups raw peanuts, peeled and roasted
1 chicken (4-pounds) cut up, or 8 thighs
6 medium tomatoes
2 medium onions
1 teaspoon salt
piripiri peppers to taste
Place peanuts and 1 cup of water in a blender or processor and blend to a paste. Transfer the paste to a large bowl and add 2 quarts of water. Mix well and then strain. If the resulting mixture is thick add more water until it is the consistency of milk.
In a large skillet place the chicken pieces, the tomatoes, onions, and the salt. Sauté the mixture for 5 minutes over medium heat. Add the peanut liquid and bring to a boil. Reduce heat and simmer for 1 hour. If the sauce becomes too thick add a little water.
Add the chopped piripiri during the last 5 minutes of cooking, this will ensure tat the sauce is not too picante. If you like the sauce hot, add the piripiri along with the onions and tomatoes. The longer the hot peppers cook the hotter the sauce.
Serve with white rice or cornmeal funge.
Serves 4 - 6.
country : Mozambique
course : poultry dish
source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton