$13.95
African Peri-Peri is a smoked paprika and African bird’s eye chilli seasoning for chicken, prawns, halloumi and chips, built on garlic, onion, bell pepper and lemon pepper with a little brown sugar to balance the burn. Hot, but not so hot that you stop tasting anything else.
Peri-peri travelled a long way to get here. Portuguese sailors carried the chilli from the Americas to Mozambique and Angola, African cooks made it their own, and it came back through Portugal as piri-piri. It is one of the great food stories of the world, and it ends with a whole chicken, flattened, over coals, with everyone using their hands.
Mix three tablespoons of African Peri-Peri with half a cup of olive oil, the juice of a lemon, three crushed garlic cloves and a tablespoon of red wine vinegar. Rub it into a butterflied chicken, right under the skin, and refrigerate four hours or overnight. Cook over medium coals or roast at 200C for forty five minutes, basting with the leftover marinade every fifteen minutes until it is dark, sticky and blistered at the edges. Rest ten minutes and serve with lemon.
120g. Packed in Australia from imported ingredients.
Some like it hot. We like it properly hot.
