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
½ cup salad oil
4 2½-Ib. whole chickens
Combine: 1 tsp. cayenne pepper, 1 Tbs. salt, 1 tsp. garlic powder, ½ tsp. ground ginger, 1 tsp. paprika and
½ cup salad oil, and blend thoroughly. Rub 4 2½-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).
country : Mozambique
course : poultry dish
source : The African Cookbook / Bea Sandler