Frango à Zambeziana

What we know so far

You cannot talk about Mozambican cooking without frango à Zambeziana, the grilled chicken of Quelimane and the Zambézia coast where the coconut palms are. A whole chicken is rubbed with pounded garlic, salt and a bay leaf, left half an hour in fresh coconut milk squeezed from grated coconut, then roasted over charcoal while it is basted again and again (traditionally with a chicken feather) with more coconut milk and a little oil, which is what makes the skin crisp and golden. Piri-piri goes on at the table or into the baste. It is eaten with rice or xima and a salad, and on a Sunday the whole neighbourhood smells of it.

The draft was written from 2 published sources and holds 9 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting