Afro-Lusitanian cooking chic
Did you know?
African Birds Eye Chili is also called peri peri, pili pili, or piri piri. Pili pili is the Swahili word for 'pepper pepper'.
Afro-Lusitanian cooking originated in Angola and Mozambique after explorer Vasco da Gama rounded the Cape of Good Hope in 1497, and sailed north to the Indian Ocean where his fleet made port in Mozambique.
Thus began over 500 years of social, economic and culinary interaction between the people of Portugal and those of southern Africa. This shared history has resulted in the development of what South Africans tend to call ‘Portuguese’ food, but it is, in fact, a Creole Afro-Lusitanian cuisine born in Africa.
Afro-Lusitanian food is similar but separate from classic European style Portuguese food. Key dishes within this food genre include Caril de Galinha (a coconut milk chicken curry) and the super-spicy olive oil, garlic and chili hot sauce known as piri-piri.
In South Africa piri-piri is sometimes spelled and pronounced peri-peri because English speakers tend to struggle with the hard ‘i’ sound used in the Portuguese language but not with the delicious flavours of the sauce!
The term used on the streets of Maputo, Mozambique to describe piri-piri chicken may not be very politically correct but it reveals the African origins of the dish to perfection. Translated politely frango à cafreal means indigenous chicken. Literally translated, cafreal is a pejorative term for black Africans. Either way, the foodstuffs' African origins are crudely, but deliciously obvious.
Afro-Lusitanian cooking is very common in restaurants throughout South Africa, and popular franchise restaurants like Nandos, Adega and O’Galitos have ensured the wide appeal of Afro-Lusitanian cuisine.
Afro-Lusitanian food is most prevalent and authentic in Johannesburg’s southern suburbs where the majority of Portuguese-speaking residents live. Try the Flamingo Restaurant at the Troyville Hotel where piri-piri prawns are served with fat salt-slaked hand cut chips (fries), while north of the city, home cooked dishes from Portuguese-speaking Madeira are the highlight at 1920 Restaurant.
In Cape Town, head for the Castle Hotel in Zonnebloem for piri-piri chicken livers deluxe. When in Port Elizabeth you must try the flame grilled, super-fiery perfection of the chicken at Fernando’s Chicken House.
Travel tips & Planning info
Who to contact
25 Bezuidenhout Avenue
Tel: +27 (0)11 402 7709
Ferndale Village Shopping Centre
Cnr Main Avenue & Oxford Street
Tel: +27 (0)11 326 3161
Corner Canterbury and Constitution Streets
Zonnebloem, Cape Town.
Tel: +27 (0)21 461 4946
Fernando’s Chicken House
11 Moffat Street
Central Port Elizabeth.
Tel: +27 (0)41 5853794