Top 10 African Eats
PIRI PIRI CHICKEN BY ROD BATER
*From the Tika Chika Restaurant, Chimoio, Mozambique
1 cup green small birds eye chillies (or any other hot chilli - remember, the smaller the chilli the hotter it is)
1 cup red small birds eye chillies (or any other hot chilli)
2 cloves garlic
1 tablespoon coarse salt
2 tablespoons vegetable oil
3 tablespoons olive oil
1 teaspoon hot Piri Piri Chilli powder (used for colour and to give extra chilli bite)
Squeeze of lemon or lime
Cut up the chillies into very small bits together with the garlic clove and put it into a pestle and mortar. Get the vegetable oil very hot (just about smoking hot) in a frying pan. After grinding the mixture in the pestle and mortar add to the hot oil in the frying pan and fry (stirring all the time). It does not take long, only a couple of minutes. Take it off the heat just before it wants to burn. Do not burn the chilli as it will give off a very strong smell and spoil the Piri Piri. Let it cool a bit before putting into a glass jar.
Add cold olive oil and stir the mixture up. Add a squeeze of lemon or lime to jar (this will help tenderize the meat). Keep refrigerated and use as a marinade on chickens (inject into chicken meat with large needle with a syringe or score the meat or and also use the mixture as a sauce for anything, e.g., Piri Piri Prawns.
Photo credit: Jon Sullivan