Grilled Fish with Piri-Piri

Ingredients:

1 large fish , cleaned and scaled
4 tbsp lemon juice
1 tsp salt
4 tbsp olive oil
1 garlic clove
4 tbsp dried piri-piri chillies
4 tbsp parsley stalks

Method:
Pre-heat your barbecue or grill.
Wash the fish then cut three or four deep slashes in the side.
Mix all the remaining ingredients in a food processor and process to a paste. Rub this paste all over the inside and outside of the fish.
Sit on a dish, cover loosely and set aside to marinate for 30 minutes. After this time, transfer the fish to your barbecue (or place under a hot grill [broiler]) and cook for about 20 minutes per side, or until done through.

Serve hot, accompanied by rice.

Article written by:Cristo Rutazihana

Zambezi-style Barbecued Chicken

Ingredients:

1 medium oven-ready chicken
1 coconut , flesh grated
8 garlic cloves
1 bayleaf
salt , to taste
60ml oil

Method:

Wash the chicken thoroughly and then dry.
Grate the coconut into a bowl then pour over 120ml cold water and 120ml hot water. Stir well with your hands until the liquid becomes creamy the set aside to cool.
Chop the garlic and mash on a chopping board by adding a little salt and mashing with the side of a knife. Rub the garlic all over the chicken (both inside and out) then sit the bayleaf in the body cavity.

Arrange in a baking dish and pour over half the coconut milk (pass the coconut mixture through a fine-meshed sieve to extract this). Allow to marinate for 30 minutes, basting the chicken frequently with the coconut milk.
Mix the remaining coconut milk in a bowl with 60ml oil. In the meantime, pre-heat your barbecue.
Split the chicken in half and place on your barbecue. Cook for about 20 to 25 minutes per side, or until the chicken is cooked through.
As the chicken cooks, use a feather to brush the bird with the coconut milk and oil mixture.This will help crisp the skin.

Serve hot, with rice.


Article written by:Cristo Rutazihana