Chicken Mozambique – Piri Piri’s Cousin Who Never Left Home

Chicken Mozambique packs a punch- Caldeira's, Fall River

Most people know about Chicken Piri Piri -the spicy dish of African Portuguese origin.

He's hot. Fiery.

He's an alpha who gets all the attention.

But let me reassure you, the lesser-known Chicken Mozambique shares the same genetics. He's got that same Cristiano Ronaldo bone structure — and is sharp, tangy, with a kick.

He's just a bit more beta. Still lives at home. Folds the laundry without being asked.

Let’s be honest— everyone wants to be the fuck pick in FMK. But there’s nothing wrong with being chosen married.

Chicken Mozambique may stay in his own lane… but he drives 95 miles per hour!

Home's a Nice Place to Stay

Cafe Central's Lemony Sauce— Bristol Rhode Island

Whereas the popular Piri Piri sauce is derived from the chili peppers grown in the former Portuguese colony of Mozambique, the sauce that bears its name is, ironically, a New England creation— infused with garlic, heat, and the tangy lore shared by Azorean sailors during their time in New Bedford Massachusetts, once the whaling capital of the world.

When many stayed behind in the late 1800’s, their recipes and traditions did too—forever rooting themselves into the kitchens, taverns and cultural fabric of Southern New England.

The ruddy sauce typically has a garlic-forward base, laced with vinegar, wine and just enough chili pepper for your lips to remember it.

The brilliance of this sauce is that there's no standardized recipe. Each version lives its own life. Some swear by adding aromatics like cumin and coriander, others go for a citrus deglaze instead of vinegar. And it’s not just for chicken — plenty of spots slather it over shrimp, or even lobster.

From Cafe Central's camarão dish that gives lemon, scampi vibes, to the Caldiera's in Fall River's spicy broth that will have you asking for extra bread— and water, every Mozambique has its own personality and tells its own story—and that's exactly what makes it a foodigenous.

This Portuguese American dish is a true foodigenous and while it can be found in practically every Iberian restaurant in the 20 or so towns surrounding New Bedford, you won't find this in Newark's Ironbound or Little Portugal in California — trust me I looked— It's a true foodigenous.

Pro Tip from a food blogger who may have watched one too many 80's vampire movies. Always ask for a little extra sauce to go. You never know who you may need to fend off.