In Mozambique about 4 Tbs. of hot red pepper are used in the Cafrial. In this recipe, crushed red peppers may be substituted. 1 tsp. cayenne pepper will give quite a "bite," so if you prefer to hold the seasoning and add it after the chickens are cooked, cut down on the amount given.


1 tsp. cayenne pepper

1 Tbs. salt

1 tsp. garlic powder

1/2 tsp. ground ginger

1 tsp. paprika

cup salad oil

4 2-Ib. whole chickens


Combine: 1 tsp. cayenne pepper, 1 Tbs. salt, 1 tsp. garlic powder, tsp. ground ginger, 1 tsp. paprika and

cup salad oil, and blend thoroughly. Rub 4 2-Ib. whole chickens with the seasoned oil on all sides thoroughly.

Roast, Broil, or Barbecue the chickens in your favourite manner, basting them from time to time with the seasoned oil until chickens are done. Cut chickens in half.

Serve with plenty of white rice (allow 1 cup cooked rice per person).


Serves 8.


country : Mozambique

course : poultry dish


source : The African Cookbook / Bea Sandler