On Friday night we had this Pineapple Peri Peri Chicken for supper. (I served it with plain rice & a side salad.) This is a Cape Malay recipe, originating in South Africa. Malay cooking has greatly influenced South African cuisine - it is Indonesian in origin and has also been influenced by several other cuisines such as Indian (samoosas, curries), Dutch (baked puddings, biscuits) and French Huguenot (fruit preserves). If I could describe Malay food, I would say that it is spicy-flavoursome rather than spicy-hot. (Some of the dishes have an almost perfumed spicy taste to them- delicious !)
This recipe comes from the book “The Cape Malay Cookbook” which was written by Fadela Williams. In writing this book, Fadela has helped contribute to the preservation of some of South Africa’s culinary traditions. So many of these old recipes that have been passed down through the generations are simply being lost or forgotten so it is wonderful to have a written record of a very important part of African food culture. I love Malay cooking, and as most of the spices used in it are readily available to us here in Tanzania I am fortunate to be able to cook as much Malay food as my heart desires !
This is a very simple Cape Malay style recipe, which only uses one spice (Peri Peri). I’ve included the recipe because I know that Peri Peri is pretty common and easy to get hold of in most countries, and if you can’t find it you could substitute it for Chilli Powder. Let me know if you try it and most importantly – if you like it !
Pineapple Peri-Peri Chicken (from "The Cape Malay Cookbook" by Faldela Williams)
1 tsp Salt
4 cloves crushed Garlic (or 1 tsp garlic powder)
8 chicken pieces (I used 1 kg of mixed drumsticks & thighs)
30 ml cake Flour
1 tsp Peri Peri powder
1 x 440 gm can Pineapple Rings (in syrup)
Rub salt & garlic into chicken pieces. Mix flour & peri peri powder & sprinkle over chicken on both sides. Arrange chicken in a greased over proof dish & pour syrup from the pineapple over. Bake at 180’C/’F/Gas Mark for about 1 hour, or until lightly browned, spooning pineapple syrup over the chicken about 3 times & turning the chicken over halfway through the cooking time. Arrange the pineapple rings over the chicken & bake a further 10 – 15 minutes before serving with rice.
This recipe comes from the book “The Cape Malay Cookbook” which was written by Fadela Williams. In writing this book, Fadela has helped contribute to the preservation of some of South Africa’s culinary traditions. So many of these old recipes that have been passed down through the generations are simply being lost or forgotten so it is wonderful to have a written record of a very important part of African food culture. I love Malay cooking, and as most of the spices used in it are readily available to us here in Tanzania I am fortunate to be able to cook as much Malay food as my heart desires !
This is a very simple Cape Malay style recipe, which only uses one spice (Peri Peri). I’ve included the recipe because I know that Peri Peri is pretty common and easy to get hold of in most countries, and if you can’t find it you could substitute it for Chilli Powder. Let me know if you try it and most importantly – if you like it !
Pineapple Peri-Peri Chicken (from "The Cape Malay Cookbook" by Faldela Williams)
1 tsp Salt
4 cloves crushed Garlic (or 1 tsp garlic powder)
8 chicken pieces (I used 1 kg of mixed drumsticks & thighs)
30 ml cake Flour
1 tsp Peri Peri powder
1 x 440 gm can Pineapple Rings (in syrup)
Rub salt & garlic into chicken pieces. Mix flour & peri peri powder & sprinkle over chicken on both sides. Arrange chicken in a greased over proof dish & pour syrup from the pineapple over. Bake at 180’C/’F/Gas Mark for about 1 hour, or until lightly browned, spooning pineapple syrup over the chicken about 3 times & turning the chicken over halfway through the cooking time. Arrange the pineapple rings over the chicken & bake a further 10 – 15 minutes before serving with rice.
