Piri-piri

Piri Piri is a malagueta pepper cultivar of Capsicum frutescens. It was created by Portuguese explorers in Portugal's old Southern African possessions, specifically Mozambique and its border areas with South Africa, and later extended to other Portuguese kingdoms.

The sauce is formed from peri-peri chilis and was first created by Portuguese in Southern Africa (used as a seasoning or marinade). Beyond Portugal and the Southern African area (Angola, Namibia, Mozambique, and South Africa), where it originated, the sauce has gained popularity in the United Kingdom as a result of the success of the South African restaurant chain Nando's. The main components are chili and garlic, with an oily or acidic foundation. Recipes vary from area to region, and occasionally within the same region, depending on intended usage (for example, cooking vs. seasoning at the table), but the important elements are chili and garlic, with an oily or acidic base. Salt, spirits (specifically whiskey), citrus peel, onion, pepper, bay leaves, paprika, pimiento, basil, oregano, and tarragon are among popular components.

There are so many different types of piri-piri that most dining tables will have at least two. It is widely used as a marinade for grilling chicken and prawns. The worldwide chicken company Nando's has built its whole brand on this Mozambican sauce, so it's worth eating it at the source.