The word periperi is the name for the bird's eye chilli pepper, which is the star ingredient for this recipe. The recipe is from Angola and Mozambique, countries in the southern part of Africa. What these two countries have in common is that they were once Portuguese colonies.
The Portuguese fell in love with periperi that they took it with them. Today, many erroneously refer to Perperi chicken and sauce as Portuguese but they are South African flavours.
The great thing about this recipe is that the ingredients are readily available. You may already have them in your fridge and pantry. No fancy tool required. You only need to decide how hot you want it as this is very spicy. Check out this post to find out if spice is good for you.
Apart from the chilli, this recipe includes my favourite vegetables, onion, garlic and bell pepper. There is hardly any recipe worth talking about that onion and garlic are not a part of. Then, also worthy of mention is lemon. Again, hardly anything that lemon will not make better. To finish up the marinade of flavours is the acidity of the vinegar. Wow! I can't wait to get cooking and start eating.
Try this when next you have a barbeque and let me know how it all went. Tag me on instagram or summit your pictures below:
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