Piri Piri means pepper, pepper in Swahili; also spelled like peri peri or pili pili. Piri Piri is known as African bird's eye pepper. It brought to African from South America by the Portuguese. Piri Piri is grown domestic and wild and can be found in “Angola, Uganda, Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, the tropical forests of South Sudan and the highlands of Ethiopia”.
Even though it’s fun educating y’all about pepper the main event of this blog is Mozambique informal national dish Piri Piri Chicken. Before the chicken is marinated bone is removed so the meat can lay flat on the grilled. Piri piri chicken is marinated with garlic, white vinegar, paprika, lemon, olive oil, salt, smoked paprika and chopped garlic. After soaking in mouth watering sauce for a couple hours, the chicken is then placed on a hot charcoal grill. It is grilled to perfection and then served with Piri piri hot sauce on the side. Even though I haven’t eaten Piri piri I felt like I could taste reading and writing this blog. It’s definitely something I want to try because it includes spicy and chicken.
RECIPE for Hot Sauce
Use this to marinate prawns or to make Portuguese chicken, both of which go well with a Portuguese roll to mop up the sauce.
In a clean glass jar, combine
½ cup white vinegar
½ cup freshly squeezed lemon or lime juice½ cup olive oil
1 tot chilli powder
1 tot paprika
1 tot salt
1 tot chopped garlic
10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is)
**Put the lid on the jar, shake well and you’re done. The sauce improves with time and will be even better – and more fiery – after standing for an hour or even a day. If you want the sauce hotter, add more chillies and chilli powder.
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