Piri-Piri Sauce II RecipeOrigin: sub-Saharan Africa Period: Traditional |
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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 chili, a form of Capsicum frutescens that's often found dried in just about every African market. Ingredients:
20 dried piri-piri chillies, soaked over night in water and pounded to a paste 
Piri-Piri Sauce II Preparation: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. |
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Other recipes with chillies and garlic as primary ingredients: Lamb and Cardamom Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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