Piri piri is the name of a chilli, and also a sauce containing it. Piri piri chicken (also called peri peri) is a terrific dish made using the sauce, and, er, a chicken, found in Portugal and Southern Africa, and increasingly everywhere else, thanks to Nando’s. I am not comfortable eating the Nando’s one though, as the chickens are barn reared and I think they could do better. I mean, why not? They are in a perfect position to raise standards rather than do the minimum to meet them.
I have had piri piri in many places. Portugal (the Portuguese brought the chillis back from Africa, and also brought them to Goa), where the piri piri tends to be a chilli oil which is liberally brushed on a rotisserie chicken. I have had piri piri in South Africa too, where the sauce tends to be thick and fruity, with spice as well as chilli heat. I have also had piri piri from Mozambique, not in Mozambique but in Maltby St in London, where Grant Hawthorne aka African Volcano makes immense piri piri pork sandwiches and sells the marinade, sauce and rub too (details on African Volcano stockists on his website too).
I love a dish with a mish mash history just as this, it is fun to trace it and work on it, until you get the one that is perfect for you. Whenever I taste something that I really love, I want to know how it works. How can I make it at home? How can you make it at home? We don’t live in Africa, so how can we make it with the ingredients that we have available to us? Lots of questions. I have had piri piri on the brain.