Madagascar – Piri – Piri Chicken

by Dwi Lias Susanti

When we heard the word Madagascar, what we imagine is a group of animal characters who lived in Central Park Zoo. They were Marty, Alex, Melman, and Gloria, they wandering in New York City and stranded in Madagascar. As a country, Madagascar maybe not popular as Madagascar movies, but this country is so beautiful as pictured in the film. Separated from the Africa continent, Madagascar has different plant and animal characteristics that make it become The Most Extraordinary place in Africa. 

Madagascar also has traditional food that spread through Europe. Its name is Piri – Piri chicken, or in England, they called it Peri-peri chicken. Piri – Piri chicken tastes sour and spicy. They use cayenne pepper as the base ingredient. Piri-Piri word comes from Malawi language that means cayenne pepper. They marinated the chicken with various kinds of spices to make the dish so delicious. The cooking process is quite easy. All you need is to grill the chicken after seasoned. The longer the chicken marinated makes the spice soaks better to the chicken and makes it more delicious. You can substitute chicken with other meat if you want.

Piri – Piri chicken serves with a side of matapa (cooked cassava leaves with peanut sauce) and fried potato. Even in England, Piri – Piri chicken has become their favorite dish, especially in Worcester. They serve Piri – Piri chicken in family size so you can enjoy it with your whole family.

 Anyone can cook this delicious dish. You only need to pay attention to how to process the spice. So want you waiting for, grab your cookware and let’s cook Piri – Piri chicken


  • 2 chicken breasts and 2chicken thighs
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 2 big red chilies, cut into 4
  • 1 teaspoon cooking oil

Marinated seasonings

  • 2 lime, squeeze and keep the juice
  • 3 teaspoon honey
  • 4 shallot
  • 4 garlic
  • 4 cayenne pepper
  • 3 tablespoon parsley leaves
  • ½ teaspoon chicken broth powder
  • 2 tablespoons red paprika powder
  • 1 tablespoon Worcester sauce
  • 1 teaspoon vinegar
  • 1 teaspoon palm sugar

Matapa ingredient

  • 500-gram shrimp
  • 2 bunches cassava leaves
  • 2 can 400 ml of coconut milk
  • 450-gram roasted peanut
  • 4 garlic, crushed
  • 3 tablespoon salt
  • 1 litter water

Matapa preparation

  1. Peel shrimp and boil in 500 ml water for 10 minutes. Separate shrimp and the broth.
  2. Rough cut cassava leaves and blend it with a food processor until pulverized.
  3. Put cassava leaves into a boiling pan. Add shrimp broth, salt, and coconut milk, boil for 30 minutes.
  4. In a separate boiling pan, add 500 ml of water, boil with one teaspoon salt, and shrimp for 5 minutes.
  5. Grind peanut with a food processor.
  6. Add coconut milk into boiling pan, add ground peanut, cook with low heat until boiling.
  7. Add cassava leaves soup, crushed garlic, and shrimp, cook for 90 minutes.
  8. Serve in a medium bowl.

How to cook

  1. Lubricate chicken breast and thigh with olive oil, salt, and black pepper.
  2. Mix all the marinated seasonings with a food processor until smooth. Adjust the taste
  3. Heat a medium cooking pan without any oil. Cook the chicken one by one. After the color turns yellowish, and its skin becomes crispy. Set aside
  4. Using the same pan, fry the red chili with one teaspoon cooking oil until turning brown, set aside.
  5. Prepare oven and set the heat to 200 degrees Celsius.
  6. Lubricate all the chicken with marinated seasoning. Grilled for 15 minutes, turn it over, and cook the other side for 20 minutes.
  7. Piri – Piri chicken ready to be served with matapa sauce and lime juice. 
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