Pastel de Tchiloli
Introduction to Pastel de Tchiloli
Pastel de Tchiloli is a flavorful dish originating from the islands of São Tomé and Príncipe. This dish embodies the vibrant culture and rich history of the islands, historically influenced by Portuguese cuisine and African culinary traditions. The word "Tchiloli" refers not only to this dish but also to a popular theatrical play performed in São Tomé, blending local storytelling with European-influenced narratives. The dish is a symbol of cultural fusion, which defines much of the region's unique identity.
Ingredients
- Chicken (about 500g, boneless and skinless)
- Lemon juice (from 1 lemon)
- Garlic (4 cloves, minced)
- Onion (1 large, finely chopped)
- Tomatoes (2 large, diced)
- Red bell pepper (1, sliced)
- Green bell pepper (1, sliced)
- Coconut milk (1 cup)
- Palm oil (2 tablespoons)
- Bay leaves (2)
- Thyme (1 teaspoon, dried)
- Salt (to taste)
- Black pepper (to taste)
- Rice (to serve)
Preparation
Marinating the Chicken
Begin by marinating the chicken pieces. In a bowl, combine the chicken, lemon juice, minced garlic, salt, and black pepper. Mix well to ensure that the chicken is evenly coated with the marinade ingredients. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the chicken.
Prepping the Vegetables
While the chicken is marinating, prep your vegetables. Finely chop the onion and dice the tomatoes. Slice the red bell pepper and green bell pepper into thin strips. Set these ingredients aside as they will be used shortly in the cooking process.
Cooking Process
Step 1: Sauté the Ingredients
In a large saucepan over medium heat, heat the palm oil until it's shimmering. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Incorporate the diced tomatoes and cook until they break down into a sauce-like consistency.
Step 2: Simmer the Chicken
Add the marinated chicken to the saucepan. Stir the pieces until they are well combined with the sautéed ingredients. Add the red bell pepper and green bell pepper into the mixture. Pour in the coconut milk, ensuring all the ingredients are nicely submerged. Add bay leaves, thyme, and adjust the amount of salt and black pepper to taste. Reduce the heat to low and let it simmer gently for about 30-40 minutes until the chicken is thoroughly cooked and tender. Use a cooking timer to ensure perfect timing.
Step 3: Serve the Dish
As the coconut milk sauce thickens and the flavors meld beautifully with the chicken and vegetables, prepare a side of steamed rice to serve. Scoop generous portions of the Pastel de Tchiloli over the rice, ensuring each serving includes a mix of the tender chicken, rich sauce, and colorful vegetables.
How to Enjoy
Pastel de Tchiloli is best enjoyed fresh and warm, accompanied by a glass of chilled tropical fruit juice or a light white wine to complement the rich and creamy flavors of the dish. This meal serves as an excellent comfort food for family gatherings or a main dish option for a cultural tasting menu. Relish in the traditional tastes of São Tomé and Príncipe with this exquisite dish.