Frango à Cafrial

Description
In Mozambique about 4 Tbs. of hot red pepper are used in the Cafrial. In this recipe, crushed red peppers may be substituted. 1 tsp. cayenne pepper will give quite a "bite," so if you prefer to hold the seasoning and add it after the chickens are cooked, cut down on the amount given.

Ingredients

 * 1 tsp. CAYENNE PEPPER
 * 1 Tbs. SALT
 * 1 tsp. GARLIC POWDER
 * 1/2 tsp. GROUND GINGER
 * 1 tsp. PAPRIKA and
 * 1/2 cup SALAD OIL, and blend thoroughly.

Directions

 * 1) Combine all ingredients and blend thoroughly.
 * 2) Rub 4 2 1/2-Ib. WHOLE CHICKENS with the seasoned oil on all sides thoroughly.
 * 3) Roast, Broil, or Barbecue the chickens in your favorite manner, basting them from time to time with the seasoned oil until chickens are done. Cut chickens in half.
 * 4) Serve with plenty of white rice (allow 1 cup cooked rice per person).