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Piri-Piri Sauce II

Piri-Piri Sauce II is a traditional sub-Saharan African recipe for a classic sauce made from the piri-piri chillies introduced to Africa by the Portuguese in 1500; versions of this recipe can be found throughout sub-Saharan Africa. The full recipe is presented here and I hope you enjoy this classic sub-Saharan African version of: Piri-Piri Sauce II.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

1 small jar

Rating: 4.5 star rating

Tags : Chilli RecipesSauce RecipesSub-saharan-africa Recipes



Also known as pili-pili sauce where piri-piri/pili-pili is the word used throughout sub-Saharan Africa to refer either to hot chillies in general or, specifically to the piri-piri chilli, a form of Capsicum frutescens that's often found dried in just about every African market.

Ingredients:

20 dried red piri-piri chillies, soaked over night in water and pounded to a paste
juice of 1 lemon
5 garlic cloves, minced
2 tbsp minced parsley leaves
3 tbsp cooking oil
pinch of salt

Method:

Simply mix all the ingredients either by pounding in a pestle and mortar or in a food processor. Add to a hot frying pan and fry for about five minutes to drive-off excess water then transfer to a glass jar for storage. Keep in the refrigerator.

This makes the classic hot chilli accompaniment for any and every African meal.