Chickens in Guinea-Bissau tend to be a little on the scrawny side and not as tender as the ones we get in the States. So proper seasoning is crucial, as is the length of cooking time. Otherwise, this recipe is easy to prepare and very tasty. Ehling & Jojo Cobbinah peperpasta en wat peper en zout in de keukenm


1 chicken (3 - 4 pounds) or chicken parts

juice of 1 lemon (3 tablespoons)

1 medium onion, chopped

2 garlic cloves, chopped

1 bay leaf

1 teaspoon red pepper flakes

½ cup palm oil

1 bunch spinach, leaves only


Wash the chicken; cut into 8 pieces and remove the skin. Place the chicken pieces in a large bowl and set aside. In a blender or processor purée lemon juice, onion, garlic, bay leaf, red pepper flakes, and palm oil. Pour the mixture over the chicken; coating well, and let marinate for 30 minutes.

Place chicken and seasonings in a pot with 1 cup water. Simmer, covered, until chicken is tender, about 30 minutes. Add spinach leaves and continue simmering for 10 minutes.

Serve over white rice.

Cook’s note: If you use chicken breasts, simmer for only 15 minutes before adding spinach.


Serves 4.


country : Guinea-Bissau

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