Peri-peri – or piri-piri in its original Swahili form – originates from the chilli spice, one of many spices discovered by Columbus. It was traded in the Iberian Peninsula before being taken to Angola and Mozambique by Portuguese merchants. Chillies are a favourite part of Portuguese cooking and can easily be grown in a pot as part of your kitchen garden. Peri-peri is perfect with chicken, fish and vegetables or added to pasta.
Recipe by Anna Montali
Photograph by Vanessa Grobler
The ultimate peri-peri
- 125g Serrano chillies
- 20ml fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 10ml smoked paprika
- 5ml salt
- zest and juice of 1 lemon
- olive oil, to cover
To make the sauce, remove the stalks from the chillies and discard.
Put the chillies in a food processor and finely blend.
Place the chillies in a mixing bowl and add the remaining ingredients. Pour over enough oil to just cover the mixture.
Store in a sterilised jar in the fridge for up to 2 weeks.