Pili Pili Peri Peri Marinade Recipes
PILI-PILI (PERI-PERI) MARINADE
A very hot marinade I found on the Congo Cookbook website. I eat a variety of foods so I love spices but also some heat and this is delicious. Play with the ingredients to tame, I tweaked the recipe a bit. It's really quick to make, everything in the blender! Perfect on shrimp (for the BBQ), but good for chicken and pork. (I think it makes around 1/2 to 1 cup)
Provided by Dibbler
Categories Sauces
Time 10m
Yield 1/2 cup, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a blender or chopper until it's a paste. And use as marinade, keep in the refrigerator.
Nutrition Facts : Calories 275, Fat 28.1, SaturatedFat 3.9, Sodium 1167, Carbohydrate 8.2, Fiber 2.6, Sugar 1.5, Protein 1.4
PERI PERI MARINADE (PILI PILI)
Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.
Provided by gailanng
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
- Prior to cooking, I recommend seasoning lightly with additional kosher salt.
- Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
- For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
- Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.
MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)
This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 2m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
- If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
- Then add in the dried oregano and grind it in for another minute.
- Add in the rest of the ingredients and give it a thorough mix.
- You may leave the marinade refrigerated to infuse or use it up straight away.
- Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.
PILI PILI PIRI PIRI SAUCE
This recipe is from the former Portuguese colony of Mozambique. The word 'pili' and also 'piri' are words in the local languages for the English word pepper and is the name for the African bird's eye chile.
Provided by Member 610488
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Using 1 tbsp olive oil in a skillet, saute peppers and onion for 10 minutes. Add to food processor or blender along with remaining ingredients. Puree until desired consistency.
- Add to freshly cleaned skillet and bring sauce to medium heat. Cook for 10 minutes. Allow to cool and refrigerate. Use within 2 weeks.
Nutrition Facts : Calories 554.4, Fat 30.9, SaturatedFat 5.4, Sodium 1189.3, Carbohydrate 79.9, Fiber 29.5, Sugar 3.9, Protein 12.7
PILI PILI SAUCE
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.
PERI PERI CHOCOLATE SAUCE
Make and share this Peri Peri Chocolate Sauce recipe from Food.com.
Provided by Mandy
Categories Sauces
Time 7m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Melt chocolate with cream & peri peri sauce.
- Add rum if desired & serve with fruit skewers or grilled pineapple & banana.
Nutrition Facts : Calories 1084.7, Fat 114.9, SaturatedFat 71.3, Cholesterol 232.9, Sodium 88.5, Carbohydrate 34.4, Fiber 16.5, Sugar 1.1, Protein 16.3
PIRI-PIRI PRAWNS
Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
- TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.
Nutrition Facts : Calories 134 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 15 grams protein, Sodium 0.63 milligram of sodium
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Product details. Is Discontinued By Manufacturer : No. Product Dimensions : 5.71 x 2.13 x 5.71 inches; 7.05 Ounces. Item model number : 27210001542. Manufacturer : Maçarico. ASIN : B003TRY4PI. Best Sellers Rank: #33,977 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) #422 in Hot Sauce.
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It is cultivated for both commercial food processing and the pharmaceutical industry. Cultivation of peri peri is labor intensive. Piri piri sauce Piri piri sauce (used as a seasoning or marinade) is Portuguese in origin and "especially prevalent in Angola, Namibia, Mozambique and South Africa". It is made from crushed chillies, citrus peel ...
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PERI-PERI - WIKIPEDIA
Peri-peri (/ ˌ p ɪr i ˈ p ɪr i / PIRR-ee-PIRR-ee, often hyphenated or as one word, and with variant spellings piri-piri, piripiri or pili pili) is a cultivar of Capsicum frutescens from the malagueta pepper.It was originally produced by Portuguese explorers in Portugal's former Southern African territories, particularly Mozambique and its border regions with South Africa, and then spread ...
From en.wikipedia.org
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Well, the peppers boast a somewhat fruity smell with a mildly fruity and tangy taste and a spicy sharp punch . Nandos peri-peri sauce on the other hand may vary from a mild and herby, to medium-spicy, and ultimately all the way to a fiery hot. They even offer a delectable mayo and peri-peri salad dressing. More on this later, though.
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PILI PILI
Pili Pili is Toronto's Best Tanzanian BBQ Takeout spot, offering classics like Pili Pili AAA Beef Ribs, Mishkaki, Samosas and Kebabs. Check our weekly specials for new fusions and exciting specials that'll keep your tastebuds dancing.
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Marinating the chicken. Trim any excess fat from the chicken and pat dry. Next, cut them into 2-inch chunks and then season with chicken bouillon and pepper or adobo mix. You can either marinate the chicken now or thread then marinate. Make sure the skewer is fully covered with chicken chunks.
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