Piri Piri means “pepper pepper” in Swahili and Ronga. Piri Piri, Peri Peri or African Bird’s Eye Chilli is a hot pepper that grows mainly in Mozambique, Malawi, Zambia, South Africa, Ghana, Nigeria and Zimbabwe.
Check out this Piri Piri Sauce recipe by Jan Braai, and this Piri Piri Chicken recipe by Spais Chilli, that will set your taste buds on fire this winter.
* 1 kg Chicken Pieces
* 1 Jar Piri Piri Sauce
* 1 Cup White Wine
* 2 Bay Leaves
* 2 Tablespoons Butter
PIRI PIRI SAUCE
* ½ cup white vinegar
* ½ cup freshly squeezed lemon or lime juice
* ½ 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)
1. Combine all the Piri Piri Sauce ingredients. Put the lid on the jar, shake well and you’re done.
2. Allow the sauce to stand for a few hours or overnight.
1. Mix all ingredients in a bowl and marinade the chicken for as long as possible. Over night marinading works best.
2. Make a braai or barbecue and cook the chicken, basting it all the time.
3. Once the marinade is finished the chicken should be ready.
“Bird’s Eye Chillies are very hot. When working with Bird’s Eye Chillies, wear rubber gloves, especially if you wear contact lenses. The chilli oil and heat chemical, capsaicin, can stay on your fingers for several hours and really sting when you take out your lenses or touch your eyes.” -Darlene Schmidt