Frango Grelhado com Malagueta
Frango Grelhado (FRAHN-goh greh-LYAH-doh)
Grilled Chicken with Hot Pepper Sauce
Chicken marinated in garlic, lime, and palm oil then grilled until charred and juicy, served with a fiery malagueta pepper sauce on the side.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: lime wedges, malagueta peppers
Accompaniments: coconut rice, grilled breadfruit, malagueta sauce
Instructions
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1
Mix garlic, lime juice, palm oil, salt, and pepper. Marinate chicken pieces at least 2 hours.
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2
For sauce: pound malagueta peppers and garlic in a mortar. Stir in lime juice, palm oil, and salt.
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3
Grill chicken over medium-hot charcoal, turning every 5 min, for 25-30 min until charred and cooked through.
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4
Rest 5 min before serving.
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5
Serve with malagueta sauce on the side, coconut rice, and grilled breadfruit.
Did You Know?
Sao Tomean malagueta peppers are smaller and more aromatic than mainland African varieties — islanders claim the volcanic soil gives them their unique intense flavor.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- mixing bowl
- mortar and pestle
Garnishing
lime wedges, malagueta peppers
Accompaniments
coconut rice, grilled breadfruit, malagueta sauce
The Story Behind Frango Grelhado com Malagueta
Grilled chicken seasoned with citrus and garlic shows clear Portuguese roots, but the addition of palm oil and malagueta pepper sauce marks it as distinctly Sao Tomean. Charcoal grilling is the preferred cooking method across the islands, where wood and charcoal are abundant and the tropical climate makes outdoor cooking comfortable year-round.
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