Galinha à africana

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galinha à Africana with fresh potato chips, as served near A-Ma Temple in Macau

African chicken (traditional Chinese: 非洲雞; simplified Chinese: 非洲鸡), also known as galinha à Africana (Portuguese: [ɡɐˈɫĩɲaː.ɐfɾiˈkɐ̃nɐ], is a Macanese chicken dish.

African chicken consists of a barbecued chicken coated with spicy piri piri sauce, which sometimes includes Asian ingredients such as coconut milk or peanuts.[1]

The dish is sometimes considered to be a renowned Macanese dish,[2] and is seen as a variant of piri piri Chicken.[3]


There are many theories on where African chicken originated, but all invariably attribute the dish to Macau's Portuguese colonial past.

One theory on the dish's origin states the dish is the brainchild of local chef Americo Angelo, who came up with the dish in a hotel kitchen in the 1940s, utilizing spices he obtained from a trip to Portugal's African colonies at the time,[4] while another theory states the recipe has been passed down through Portuguese families in Macau for centuries.[4]

Yet another theory states the recipe was brought to Macau by retired Portuguese Army officers in the aftermath of the Carnation Revolution, who opened cafés and served foods they came to like during their overseas service.[3]

See also[edit]


  1. ^ Yu, Jessica (Feb 29, 2008). "The Dish: African Chicken". The Wall Street Journal. Retrieved Oct 21, 2017.
  2. ^ Phang, Jonathan. "The Food of Macau". Riddle Magazine. Retrieved 7 March 2018.
  3. ^ a b Wordie, Jason (20 April 2016). "How African chicken became Macau's "national" dish". South China Morning Post. Retrieved 7 March 2018.
  4. ^ a b Adams, Cathy (4 June 2016). "Macau's favourite dish: hot out of Africa". The Guardian. Retrieved 7 March 2018.