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'''African Chicken''' ({{lang-zh|t=非洲雞|s=非洲鸡|first=t}}), also known as '''Galinha à africana''' ({{IPA-pt|ɡɐˈɫĩɲaː.ɐfɾiˈkɐ̃nɐ|lang}}, is a [[Macanese cuisine|Macanese]] chicken dish. |
'''African Chicken''' ({{lang-zh|t=非洲雞|s=非洲鸡|first=t}}), also known as '''Galinha à africana''' ({{IPA-pt|ɡɐˈɫĩɲaː.ɐfɾiˈkɐ̃nɐ|lang}}, is a [[Macanese cuisine|Macanese]] chicken dish. |
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⚫ | African Chicken consists of a [[barbecue]]d [[Chicken (food)|chicken]] coated with spicy [[piri piri]] sauce, which sometimes includes Asian ingredients such as coconut milk or peanuts.<ref name=WSJ>{{Cite news|last=Yu|first=Jessica|title=The Dish: African Chicken|newspaper=The Wall Street Journal|date=Feb 29, 2008|url=https://www.wsj.com/articles/SB120397352175491547|accessdate=Oct 21, 2017}}</ref> |
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The dish is sometimes considered to be |
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⚫ | The dish is sometimes considered to be a renowned Macanese dish<ref>{{cite web|last1=Phang|first1=Jonathan|title=The FoodofMacau|url=https://riddlemagazine.com/the-food-of-macau/|website=Riddle Magazine|accessdate=7 March 2018}}</ref>, and is seen as a variant of [[Piri piri]] Chicken.<ref name="SCMP">{{cite news|last1=Wordie|first1=Jason|title=How African chicken became Macau’s “national” dish|url=http://www.scmp.com/destination-macau/article/1937351/how-african-chicken-became-macaus-national-dish|accessdate=7 March 2018|work=[[South China Morning Post]]|date=20 April 2016}}</ref> |
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==Origins== |
==Origins== |
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There are many theories on where African Chicken originated, but all invariably attribute the dish to Macao's [[Portugal|Portuguese]] colonial past. |
There are many theories on where African Chicken originated, but all invariably attribute the dish to Macao's [[Portugal|Portuguese]] colonial past. |
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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 |
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<ref name="TheGuardian">{{cite news|last1=Adams|first1=Cathy|title=Macau’s favourite dish: hot out of Africa|url=https://www.theguardian.com/travel/2016/jun/04/macau-african-chicken-favourite-dish-the-fooie-traveller|accessdate=7 March 2018|work=[[The Guardian]]|date=4 June 2016}}</ref>, while another theory states the recipe has been passed down through Portuguese families in Macao for centuries.<ref name="TheGuardian"/> Yet another theory states the recipe was brought to Macao 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.<ref name="SCMP"/> |
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Others say the recipe has been passed down through Portuguese families for centuries.<ref name="TheGuardian"/> |
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==See also== |
==See also== |
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* [[List of chicken dishes]] |
* [[List of chicken dishes]] |
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==External Links== |
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* {{cite web|author=Adams, Cathy|url=https://www.theguardian.com/travel/2016/jun/04/macau-african-chicken-favourite-dish-the-fooie-traveller|title=Macau’s favourite dish: hot out of Africa - The Portuguese left a delicious culinary legacy in Macau – African chicken, slathered in peanut and chilli sauce|publisher=''[[The Guardian]]''|date=2016-06-04}} |
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==References== |
==References== |
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 Macao'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 Macao for centuries.[4] Yet another theory states the recipe was brought to Macao 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]
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