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African Chicken: Macau's Signature Macanese Dish

How African chicken, Macau's famous coconut-peanut-chili chicken, got its name, what it tastes like and where to try it in Coloane and Taipa.

African Chicken: Macau's Signature Macanese Dish

African Chicken: A Dish With a Mixed Heritage

African chicken, or galinha à africana, is one of the best-known dishes of Macanese cuisine, the blended cooking style that developed among Macau's Portuguese-descended community. It is grilled or roasted chicken in a thick, spicy sauce made from chili, garlic, coconut milk, peanuts and spices, served with rice or potatoes. The chicken is smoky and juicy, and the sauce is rich and warming, with a gentle heat that builds rather than burns.

Despite the name, the dish has no direct African origin that is easy to trace. It is generally believed to reflect the flavors Portuguese sailors picked up on their trade routes through Africa, India and Southeast Asia, brought together in Macau's kitchens. The result is a good illustration of how Macanese food is a fusion of Portuguese, Chinese, African and Southeast Asian ingredients, which is what makes it so different from the cooking of nearby Hong Kong or Guangzhou.

How to Order African Chicken

StepWhat to Do
1Ask for it with rice or Portuguese potatoes, the usual accompaniments
2Share a whole or half chicken, since the portions are generous
3Try it with a cold beer or a Portuguese vinho verde to cut through the spice
4Mop up the sauce with bread and finish with a Portuguese custard or a serradura dessert
African chicken, Macau
African chicken is grilled and served in a spicy coconut and peanut sauce.

Where to Try Them

Small Macanese restaurants in Taipa Village and Coloane are the best places to find the dish, and several family-run spots near Hac Sa Beach are known for it. Some resort restaurants also serve versions, but they tend to be pricier and less distinctive. A half chicken with sides usually costs a modest amount, and it is easily shared between two people.

Eating Tip
Do not judge it by the first bite. The sauce builds heat slowly, so wait before adding extra chili, and ask staff how spicy a particular kitchen's version is.

Frequently Asked Questions

It has a moderate, building heat from chilies and spices, balanced by coconut and peanut richness. Most people find it flavorful rather than overwhelming, but ask if you are sensitive to spice.

A fusion style from Macau's Portuguese community, blending Portuguese, Cantonese, African, Indian and Southeast Asian ingredients and techniques.

Look for small Macanese restaurants in Taipa Village, Coloane and near Hac Sa Beach, where it is a staple on the menu.

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