badjak
Guru
It's very popular in my part of th world and originates in Portugal / Mozambique.
There are a lot of versions and this is mine.
Note that I did use a lot of chili's as I have found that thee heat reduced enormously when cooking over charcoal.
If you use the oven, then maybe half the amount.
1 kg chicken jointed, bones in (or less, or more)
4 cloves of garlic
8 red chili's, I used lomboks / Spanish peppers
Pinch of coarse salt
1 tbsp paprika powder
1.5 tbsp kashmiri chili powder
Juice of 4 small limes
1-2 tbsp fish sauce (certainly not traditional, but works very well)
1-2 tbsp olive oil
Score the chicken pieces to allow the marinade to work better
Grind garlic & peppers with a bit of coarse salt in pestle and mortar till it becomes a nice paste.
Mix this and all other ingredients in a bowl. Add chicken and leave to marinade for a couple of hours.
Cook chicken over a wood or charcoal fire
There are a lot of versions and this is mine.
Note that I did use a lot of chili's as I have found that thee heat reduced enormously when cooking over charcoal.
If you use the oven, then maybe half the amount.
1 kg chicken jointed, bones in (or less, or more)
4 cloves of garlic
8 red chili's, I used lomboks / Spanish peppers
Pinch of coarse salt
1 tbsp paprika powder
1.5 tbsp kashmiri chili powder
Juice of 4 small limes
1-2 tbsp fish sauce (certainly not traditional, but works very well)
1-2 tbsp olive oil
Score the chicken pieces to allow the marinade to work better
Grind garlic & peppers with a bit of coarse salt in pestle and mortar till it becomes a nice paste.
Mix this and all other ingredients in a bowl. Add chicken and leave to marinade for a couple of hours.
Cook chicken over a wood or charcoal fire
