The piri-piri chilli (also written peri-peri or pili pili, as one word or two) was developed by the Portuguese in Mozambique and spread from there to their other territories; pilipili means ‘pepper’ in Swahili. These small hot chillies (similar to bird’s eye, which are a good substitute) are seen hanging up drying on strings in markets in Portugal, Mozambique and Brazil. Spicy piri-piri sauce was made from them in the African colonies and used as a marinade and seasoning. It became popular in neighbouring countries, most notably South Africa, and later around the world, especially with the spread of Portuguese-style grilled chicken. There are many good commercial sauces available and as many recipes as there are cooks – with whisky, lemon rind, and various herbs and spices often included. My quick and easy piri-piri sauce recipe keeps in the fridge for a month and is great drizzled over anything that needs a little extra pep! Try it with grilled piri-piri prawns, which are just as good as the more popular piri-piri chicken. There’s lots of advice online for sterilising jars, so choose your favourite method. I find it easiest to simmer a clean jar and lid in a large saucepan of boiling water while the sauce is cooking, then drain it and dry with a clean cloth just before filling.
Makes about 1 cup (250ml)
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