This peri peri chicken recipe is very popular in South Africa. There are many fast food restaurants that specialize in peri peri (sometimes called “roadkill”) chicken. If you’ve never tried this famous marinated chicken, get ready for a flavor sensation.
Tag Archives: South African Food
While serving a congregation in South Africa, I became acquainted with a fish called snoek, which actually has no equivalent in North America. However, I have found that smoked Lake Superior whitefish is an excellent substitute. This is an excellent brunch dish.
Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
Elsewhere on this recipe Web site, I have written about the South African affinity for curries. This hotpot recipe combines both sweet and savory ingredients into a delicious Chicken curry. It is also very easy to prepare.
This exceptional garlic fish recipe comes from South Africa. It may be simple, but the flavor is fabulous. The marinade contains a lot of garlic, but because the garlic is cooked for a long time the smell is not overpowering. Fresh fish may be used instead of frozen. Portuguese garlic fish will keep for up to 5 days in the refrigerator, and it can be enjoyed either hot or cold. Read More →
Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.
- 2 Tablespoons vegetable oil
2 large onions, finely chopped
1 bay leaf
½ teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cloves garlic, crushed
1 ½ Tablespoons curry powder
2 Tablespoons cake flour
1 teaspoon turmeric
3 pounds lamb, trimmed of excess fat and cubed
1 pound medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
2 Tablespoons beef boullion
1 teaspoon white vinegar
2 teaspoons salt
fresh ground black pepper
- Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent.
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly.
Add the meat and brown lightly, adding a little more oil if necessary.
Add the remaining ingredients and mix well.
Simmer over moderate heat for 1 hour.
Serve immediately with basmati rice and bowls of sliced banana, dried coconut, diced pineapple and chutney.
While living in South Africa, I became familiar with Peri Peri seasoning, a spice introduced by the Portuguese sailors and settlers. Peri Peri is a truly distinctive garlic hot sauce. In South Africa, it is especially popular as a marinade for chicken, but it is also excellent for fish tacos. As a transplanted southern Californian, where Baja California fish tacos are popular, as a frequent visitor to Hawaii, where Mahi Mahi is in abundance, and as a former resident of South Africa, this dish combines the best of three of my worlds.