Cafreal Paste


This is a recipe for a marinade called Cafreal paste. Its origins are from the Portuguese colonies in the African continent. When the Portuguese came to Goa in the sixteen hundreds, they introduced this to the Goan cuisine. This version below is a bastardised version of my mothers’ recipe. Similar to my mothers’ recipe but bastardised nevertheless. This version here is what we used in my fresh food restaurant. We carefully tweaked the recipe to produce what we thought were the ideal flavours we were looking for.


  • 1 bunch of coriander
  • 1/2 bunch of basil
  • 1/2 bunch of mint
  • 2 1/2 green chillies
  • 2 1/2 red chillies
  • 50 g garlic
  • 50 g ginger
  • 50 ml lemon juice
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp nutmeg powder
  • 1/2 tsp clove powder
  • 1/2 tsp pepper
  • 80 ml olive oil
  • 20 g sea salt


  1. Put the coriander, basil, mint, chillies, garlic and ginger into a food processor and blitz until everything is ground fine.
  2. Stop the food processor and add the rest of the ingredients and blend into a paste.
  3. Apply the paste to 1 kg of chicken thigh fillets and let it marinate for at least 4 hours. Then grill on a barbecue, or in an oven, or in a pan until cooked all the way through.

Put this on wings to make your Chicken Wings sing and look fancy too. Let us know how you go, its really easy to make.

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