The Dish or the preparation style of Cafreal is believed to have been originated in the far west off the coast of Goa in what was known as Kafraria in the present day Southern Mozambique and North east of Modern day South Africa. The People inhabiting this place were known as Kafirs by the Arabs before any European coloniser had arrived in Africa. The Term Kafir itself was used by the Arabs to indicate any people who did not believe in Islamic God.
When the Portuguese arrived in 1498, the Portuguese continued to call these people Cafre in Portuguese Lanaguage. Cafreal refers to the people of Cafraria or Cafre people. This naming was introduced by the Portuguese to its other colonies in Asia, in present day Goa. To this day Goans refer to people of African Origin as Khapri in their local Konkani Language and similarly in other Portuguese colonies like Srilanka. Thus the dish is aptly named Cafreal, indicating its origins. Its also believed that Cafreal is another take on the famous Piri Piri Chicken that also has its origin in Mozambique and has Portuguese Colonial Influences. The Cafreal evolved as an offshoot of this dish where it got developed by adding other Indian Spices and Herbs got added like Coriander that gives it a rich green colour as it travelled with the Portuguese explorers.
Cafreal now is closely associated with Goan Cuisine rather than African as its evolved significantly than its original counter part, the Piri Piri. In some parts of the world there will be no distinction between these two types of dishes and simply known as Piri Piri. However in Goa they are two distinct dishes, Piri Piri is Red and Cafreal as Green.
Cafreal is generally cooked in a BBQ style, whether grilled over fire or in a Pan. However in Goa this Cafreal spice mix has given rise to other dishes like the Chicken Green curry using Cocounut milk or Beef Green curry, of course with some variations to suit each dish being prepared.
Now you know the historical evolution of this, it makes even more intriguing to try it on.
