African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡)

African Chicken, known locally as Fei Zhou Ji, emerged from Macau's distinctive culinary melting pot during the mid-20th century.

Hotel chef Americo Angelo is credited with creating this dish in the 1940s, drawing inspiration from Portuguese colonial connections with Africa whilst incorporating local Chinese and Southeast Asian ingredients. The recipe represents Macanese cuisine's signature fusion approach, combining European cooking techniques with Asian spice palettes. The use of Madras curry powder reflects Portuguese trade routes through India, whilst coconut milk and peanut butter nod to Southeast Asian and African culinary traditions.

Though the name suggests African origins, the dish is entirely Macanese, born from the territory's position as a cultural crossroads. It remains a beloved comfort food in Macau, typically prepared for family gatherings and festive occasions, symbolising the successful marriage of disparate culinary influences into a cohesive, satisfying whole. ■

See the full recipe for African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡)