Chef Paul Raj of the Al Fama at Cidade de Goa recommends
Frango Grelhado Piri Piri (Grilled Chicken with Chillies), Frango com polenta (fried chicken with fried polenta).. these are some of the traditional South African dishes from the Mozambique region.

Now Chef Paul Raj of the Al fama...Cidade de Goa’s specialty restaurant has brought to you another specialty from that region…the Frango Africana.
Frango Africana
Ingredients: 2 boneless chicken breasts, 50 gm broccoli, a sprig of fresh coriander
Marinade for chicken: 10 ml extra virgin olive oil, 1 gm paprika powder, 1 gm rosemary, salt to taste
Sauce: 1 bay leaf, 10 gm finely chopped shallots, 2 cloves finely chopped garlic, 1 small red chilly, 20 gm red pepper roasted and skinned, 1 tblsp peanut butter, 20 ml coconut milk, salt to taste
Banana and Cinnamon Rice: 5 gm butter, ½ banana, 1 tblsp tomato puree, coconut milk, 1 gm cinnamon powder, 100 gm cooked rice
Method: Marinate chicken breast with salt, olive oil, paprika powder and rosemary for 4 hours. To make sauce, heat olive oil in a pan, add bay leaf, onion and garlic, cook until translucent. Add red chilli and red peppers and cook for 2 minutes. Remove the bay leaf, cool it, purée it in the food processor and return it to the pan. Cook the puree with peanut butter, coconut milk and salt for 2 minutes. To make banana rice, heat butter, add tomato puree, cook for a few seconds and then add cinnamon powder and salt. Add cooked rice and toss it with the banana mixture. Cook the marinated chicken on a hot griddle. Serve with boiled broccoli.