Easy African piri piri sauce: Recipe

Easy African piri piri sauce: Recipe

This easy African piri piri sauce has its origins in Angola and Mozambique. A hot, spicy sauce, its name is derived from the Swahili word for pepper, “pili pili”.

Popular in countries such as Portugal, Angola, Namibia and Mozambique, South Africa and the United States of America, piri piri sauce has been known to be used with chicken, grilled fish or shrimp.

Preparation takes about 5 minutes.

What do I need to make African piri piri sauce?

  • 2 tablespoons red hot chile paste (or 10 red hot chiles, such as Thai chiles)
  • 1/2 cup lemon juice
  • 2 tablespoons cilantro (finely chopped)
  • 1 tablespoon parsley (chopped)
  • 5 garlic cloves (chopped)
  • 1/2 teaspoon salt
  • 1/2 cup olive oil (or peanut oil)

How to make piri piri sauce:

Add the following items to a food processor:

  • Chile paste
  • Lemon juice
  • Cilanto
  • Parsley
  • Garlic
  • Salt

Blend on high until smooth and then drizzle the oil in slowly.

Put the sauce in a glass jar and allow it to stand at room temperature for a day. The sauce can be stored for up to a month.

You can serve the sauce with fries, grilled or braaied seafood.

Unpacking nomenclature:

“Piri piri” is a term drawn from the Swahili word for pepper “pili pili”. A number of Bantu-speaking nations in Africa have their own names, such as “pele pele” in isiZulu, “pili pili” in some languages in the DRC as well as “peri peri” in some languages in Malawi.

Since the arrival of the Portuguese settlers during the colonisation era in Africa, there have been a number of variations of the sauce around, since the 15th century.

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