Cafriela de Galinha
Cafriela (kah-free-EH-lah)
Spicy Grilled Chicken Cafriela
Chicken pieces marinated in a blazing garlic-lime-pepper paste, grilled over charcoal until charred, then served with crispy cassava fries — Guinea-Bissau national dish.
Instructions
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1
Pound garlic, bird-eye peppers, and salt into a thick paste.
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2
Mix paste with lime juice and oil. Coat chicken pieces thoroughly. Marinate for 1 hour minimum.
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3
Prepare charcoal grill with hot coals.
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4
Grill chicken for 30-35 minutes, turning regularly and basting with marinade until charred and cooked through.
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5
While chicken grills, boil cassava fries for 10 minutes until just tender. Drain and dry.
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6
Deep fry cassava fries at 180°C until golden and crispy, about 5 minutes.
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7
Serve chicken topped with raw onion rings alongside cassava fries.
Did You Know?
Cafriela is so central to Guinea-Bissauan identity that ordering it abroad is considered an instant test of whether a restaurant truly knows Bissau-Guinean food.
The Story Behind Cafriela de Galinha
Cafriela is widely regarded as the national dish of Guinea-Bissau. Its exact origins are debated, but it emerged as a distinct preparation in the 20th century, combining Portuguese grilling techniques with the intense garlic-lime-pepper flavor profile favored by Crioulo cooks in Bissau. It is served at every celebration and is the benchmark dish of Bissau-Guinean cuisine.
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