Vol. 2 - Galinha à Africana

          Ready for a culinary adventure that fuses two worlds? 

Galinha à Africana- African Chicken

Let’s talk about Macanese cuisine—a bold, flavour-packed blend where Portuguese tradition meets the vibrant spices of the East. And no dish captures this fusion better than Galinha à Africana- African Chicken. Despite the name, it’s not exactly African, but rather a mouthwatering creation born in Macau’s kitchens. Imagine tender, juicy chicken marinated in a spiced coconut sauce, grilled to perfection, and slathered with a rich, smoky, spicy gravy. It's a global food story in every bite—flavours from Portugal, Asia, and a sprinkle of Africa, all on one delicious plate! 

Ready to dig in?

The World's Oldest Fusion Food!

Macau may most famously be known for its high stakes casino culture, or its appearance in 'James Bond- The Man with The Golden Gun', but its history with cuisine is far more unique and intriguing. With Portugal's colonisation of the tiny Asian landmass, its roots in fusion food can be traced almost 450 years back to the 16th century. This led to a mouthwatering marriage of both Cantonese and Portuguese influences layered throughout the world of Macanese cuisine, blending the flavour palette of East Asia with many culinary aspects of the Portuguese empire. Frankly, there is no better way to explore such influence than through Galinha à Africana- African Chicken.

Portuguese Inquisition of Macau- Circa 1550

Rather contrary to its name, African Chicken is a dish unique to Macau. Created in the early 1940s, still under control and influence of the Portuguese, by chef Americo Angelo. Inspired by his travels to Mozambique- another colony of Portugal at the time- he combined classic Portuguese flavours such as paprika, bay leaves and garlic- gathered from Portugals vast empire spanning Central Asia and the Americas. This, combined with traditional Asian ingredients, including peanuts, coconut cream and five spice created a base for the dish to be built upon. 

These flavours were then centred around African inspired piri-piri chicken (more well known as a staple aspect of grabbing a 'Cheeky Nandos'), made a little less spicy to cater to the milder, Asian palette. The marinated chicken is smothered in the deliciously rich, coconut based sauce. Finally, plated up and garnished, the dish showcases the diverse blending of culinary traditions to make something fantastic and deeply rooted in Macanese culture, even after the ending of Portuguese rule.

Galinha à Africana- Served with Crispy Potatoes

But what if these culinary roles were reversed? What might Portuguese/Macanese fusion food look like in an alternate history? Find out at the end of the Trading Tastes blog series as I make 4 unique dishes centred around a reality in which food fusion history was turned on its head!