Guinea-Bissau

The Republic of Guinea-Bissau on the Atlantic coast of West Africa is bordered by Senegal to the north and Guinea to the south and east.

Guinea-Bissau is among the world’s least developed countries, with most people engaged in subsistence agriculture and fishing. More than two-thirds of the population lives below the poverty line. It’s history is one of painful wars and coups and since 1974, no president has successfully served a full five-year term.

Tourist attractions include the Former Presidential Palace in the capital of Bissau, Orango Islands National Park (home to rare saltwater hippos) and the beautiful island of Bolama.

The food of Guinea-Bissau is dominated by rice, fruit, vegetables and peanuts. Soups and stews are popular. Recipes I came across include Frango com bagique (chicken with spinach) , Macarra with Citi (Chicken with peanuts and palm oil), Bolinhos de mancarra com peixe (fish and peanut balls). I decided to cook Cafriela de Frango (grilled spicy chicken) which was very simple and really tasty.

Rating: 9/10

Serves: 4
Prep time: 10 mins + 3 hours marinating time
Cook time: 45 mins
1 medium chicken, jointed
1 tsp salt
5 hot chilies, sliced
3 cloves garlic, crushed
1 medium onion, sliced
1 1/2 lemons, juice only
salt
1 tbsp vegetable oil

Place the chicken pieces in a large plastic zipper bag with the garlic, chilies, half the sliced onions and lemon juice. Marinate for 3 hours (or more) in the fridge.
Add the oil to a large skillet and add the marinated ingredients.
Add 3/4 cup of water and cook over a medium heat, covered, for 30 minutes, until the chicken is cooked through, adding a little more water if it is drying out.
Preheat the BBQ or grill.
Remove the chicken to a plate leaving the excess liquid in the pan.
BBQ or grill the chicken pieces for 15 minutes or until well browned.
In the meantime heat the liquid adding the rest of the finely sliced onions. Cook over a medium heat for 15 minutes, adding a little more water if necessary.
When the chicken is well-browned, place it onto a serving plate and pour the sauce over it.