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African Hot Sauce & Pili-Pili Sauce

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Egusi Sauce

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Peri-Peri
Marinade

Sauce aux Champignons et Citron

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from: Southern Africa

Peri-Peri Marinade

The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, shrimp or prawns, beef, etc. In Africa, spicy meat brochettes are often-seen street food.

What you need

two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)

What you do

Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.

Is Peri-Peri a reduplication? See the Coupé-Coupé recipe.

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