Since its inauguration in 1976 it has had the same ownership. “Sr. Manuel Oliveira” spent 30 years in Angola and brought back a key element, the “piri piri” chilli. His son Sergio is the current manager,who reinvested in its expansion, while still trying to maintain his father’s original concept.
“Conga” was the pioneer of the “bifana”, it used to be just one pork steak in a bread, but conga cut up this steak into little pieces and stewed it for several hours in a spicy “piri piri” sauce. The reason this place became so famous in the 70’s was because back in the day the kitchen used to be in the back where no one could see it;they were the first to cook their food up front for everyone to see. It became so popular that in the first day it opened they sold all their stock in 2-3 hours. There were so many people that a policeman was stationed outside due to fights breaking out, I like to call them the BIfana Police, oink oink thats the sound of the police.
The specialities include the “bifana” and the “codorniz” a slow stewed Quail, both seasoned with “piri piri”. I suggest you order a “bifana” and a Quail with a large beer and a side of fries, be ready to eat with your hands and get them dirty, for me the tastiest food gets your hands dirty. “Conga” deserves credit for being the first place in Porto to alter the traditional “bifana” and give the people what they wanted. Be prepared to sweat, get your hands dirty and taste one of the best sandwiches of Porto.
Address: Rua do Bonjardim 318, Porto
Opening Times: Mon-Sat 11:00-22:30
Tel.: 222000113
Summary
It became so popular that in the first day it opened they sold all their stock in 2-3 hours. There were so many people that a policeman was stationed outside due to fights breaking out, I like to call them the BIfana Police, oink oink thats the sound of the police.
