Frango à Cafrial Recipe from Mozambique

Frango à Cafrial

Frango à Cafrial Recipe from Mozambique
Region / culture: Mozambique | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8


Frango à Cafrial
Frango à Cafrial

Frango à Cafrial is a delicious and flavorful dish that originates from the African country of Mozambique. This dish features whole chickens that are seasoned with a blend of spices and then roasted, broiled, or barbecued to perfection. The result is tender and juicy chicken with a spicy kick that is sure to impress your taste buds.


Frango à Cafrial has its roots in the rich culinary traditions of Mozambique. The dish is believed to have been influenced by the Portuguese colonizers who brought their cooking techniques and spices to the region. Over time, the dish has evolved to incorporate local ingredients and flavors, resulting in a unique and delicious dish that is loved by many.



How to prepare

  1. Combine all the seasoning ingredients and blend them thoroughly.
  2. Rub the chickens with the seasoned oil on all sides, making sure to cover them thoroughly.
  3. Roast, broil, or barbecue the chickens using your preferred method, while basting them from time to time with the seasoned oil until the chickens are fully cooked.
  4. Cut the chickens in half.
  5. Serve with an ample amount of white rice (allowing 1 cup of cooked rice per person).


  • Add some chopped fresh herbs such as parsley or cilantro to the seasoned oil for added flavor.
  • Substitute the whole chickens with chicken thighs or drumsticks for a quicker cooking time.
  • Add some chopped vegetables such as bell peppers or onions to the roasting pan for a flavorful side dish.

Cooking Tips & Tricks

Make sure to thoroughly blend the seasoning ingredients to ensure that the flavors are evenly distributed.

- Basting the chickens with the seasoned oil while cooking will help to keep them moist and flavorful.

- Be sure to cook the chickens until they are fully cooked to ensure that they are safe to eat.

- Serve the Frango à Cafrial with plenty of white rice to soak up the delicious juices.

Serving Suggestions

Serve Frango à Cafrial with a side of white rice and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roast, broil, or barbecue the chickens until they are fully cooked and golden brown.

Ingredient Substitutions

You can substitute the salad oil with olive oil or vegetable oil.

Make Ahead Tips

You can marinate the chickens in the seasoned oil overnight for even more flavor.

Presentation Ideas

Serve the Frango à Cafrial on a platter with the white rice arranged around the chicken halves for a beautiful presentation.

Pairing Recommendations

Pair Frango à Cafrial with a crisp white wine or a cold beer for a refreshing and delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Frango à Cafrial contains approximately 500 calories.


Each serving of Frango à Cafrial contains approximately 30 grams of carbohydrates.


Each serving of Frango à Cafrial contains approximately 20 grams of fats.


Each serving of Frango à Cafrial contains approximately 40 grams of proteins.

Vitamins and minerals

Frango à Cafrial is a good source of vitamin A, vitamin C, iron, and calcium.


Frango à Cafrial contains no common allergens such as nuts, dairy, or gluten.


Frango à Cafrial is a nutritious and delicious dish that is rich in proteins and vitamins. It is a satisfying meal that is sure to please your taste buds.


Frango à Cafrial is a flavorful and delicious dish that is sure to impress your family and friends. With its blend of spices and tender chicken, this dish is a must-try for any food lover. Enjoy!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Frango à Cafrial. It was a warm summer day in Mozambique, where I was visiting my dear friend Maria. She had invited me over for dinner, promising to cook me a traditional Mozambican meal that was sure to blow my taste buds away. Little did I know that this meal would become one of my all-time favorites.

As I entered Maria's kitchen, the rich aroma of spices filled the air. I could see her bustling around the stove, a look of concentration on her face as she carefully measured out each ingredient. I watched in awe as she expertly seasoned the chicken with a blend of spices that I had never seen before. The smell was intoxicating, a harmonious blend of garlic, ginger, coriander, and cumin.

Curious, I asked Maria where she learned to make such a delicious dish. She smiled and told me that the recipe had been passed down through generations in her family, originating from the Swahili people of East Africa. She explained that Frango à Cafrial was a traditional dish that was often served at special occasions and celebrations.

I was intrigued by the history and cultural significance of this dish, and I knew that I had to learn how to make it myself. Maria kindly offered to teach me the recipe, and I eagerly accepted her invitation to come back the next day for a cooking lesson.

The following day, I arrived at Maria's house armed with a notebook and a pen, ready to soak up every bit of knowledge she was willing to impart. We began by marinating the chicken in a mixture of lemon juice, garlic, ginger, and a secret blend of spices that Maria refused to reveal. As the chicken soaked up the flavors, Maria showed me how to make the accompanying coconut rice, a perfect complement to the spicy chicken.

As we cooked, Maria told me stories of her childhood in Mozambique, of family gatherings and celebrations where Frango à Cafrial was always the star of the show. She spoke of the importance of food in bringing people together, of the joy that comes from sharing a meal with loved ones.

By the time the meal was ready, my mouth was watering in anticipation. Maria served up the chicken, the rich brown color of the spices coating each piece, along with a generous helping of coconut rice. I took my first bite, and my taste buds exploded with flavor. The chicken was tender and juicy, the spices melding together in perfect harmony. The coconut rice added a creamy, slightly sweet contrast to the heat of the chicken.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I would make it for family gatherings, for special occasions, or simply when I was craving a taste of Mozambique. I would pass it down to future generations, just as Maria had passed it down to me.

And so, that is how I came to learn the recipe for Frango à Cafrial. It is more than just a dish - it is a connection to a culture, a history, a tradition. It is a reminder of the power of food to bring people together, to create memories, to nourish both body and soul. And for that, I am forever grateful to my dear friend Maria.


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