Anyone growing this variety of piri piri? Mozambique being a former Portuguese colony loves this pepper and uses it quite extensively in their cooking. A colleague of mine served during the war in the 70s and has nothing but good things to say about the piri piri shrimp cooked in Mozambique.
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Mozambique PiriPiri (Peri-Peri)
- Thread starter saugapepper
- Start date
oldsalty, so what my colleague said they would do is get some hot coals going on the beach and a few hours before, chop some peri-peris (as many or as little as you want), open a few cans of beer, grate a lot of fresh garlic, add salt, pepper, vegetable or preferably olive oil, the juice from a freshly squeezed lemon (I've found half a lemon is better), and a splash of white wine. No real measurements, just did it by eye. Finally, reserve a quarter of the marinade off to the side and add some partially melted butter into the reserve. Marinade for a few hours (3 max.) and whilst you are cooking, use the reserve marinade to baste the shrimp. Awesome results!
I thought the addition of the white wine was strange but a splash of it into the beer makes an oddly strange, yet delicious, twist to the marinade.
The bigger the shrimp/prawns the better in my opinion. I like getting giant tiger shrimp (prawns) and making this in the summertime over some smoldering coals. Absolutely heaven!
I thought the addition of the white wine was strange but a splash of it into the beer makes an oddly strange, yet delicious, twist to the marinade.
The bigger the shrimp/prawns the better in my opinion. I like getting giant tiger shrimp (prawns) and making this in the summertime over some smoldering coals. Absolutely heaven!
They quite common down in the south of africa. I have honestly not noticed in difference between them - they go by names such as African bird's eye, African Devil, Zimbabwe peri peri, pili pili, etc.
Mine I got from a clleague in KZN - the South African province that borders Moz. They were naturalised where he stays in Durban - the birds spread them 'round. It is very prolific and a beautiful plant. The fruits are about 2cm long and narrowly conical. Very good heat and a fantastic somewhat woody flavour. Very aromatic.
I dry them first. Then add three generous handfull's (about two cups) to a large jar. Throw in at least 10 big cloves of garlic (the individual cloves not the whole bulbs!) that have been skinned and crushed under a heavy blade. Now add some salt - about a tablespoon and one bay leaf (no more otherwise it gets bitter). Add abot the same amount of brown sugar. Add a cup of freshly-squeezed lemon juice and a quarter cup of vinegar. Add two cups of water. Screw on lid and leave in a warm dark place for 10 days minimum - shake often. Open jar, remove bay leaf and use a hand blender to break the chili and garlic down. Repeat over a period of at least a month - two to three is even better. Now you have molho de piri piri - Portuguese peri peri sauce. I strain it through a fine nylon sieve (never metal - it reacts with the acid) to remove the skins and bits of seeds etc. It is a thin sauce that is magic with seafood, grilled beef (espetada's yum!) and even pork.
I have tons of seed of this gorgeous chili. If you want any, pm me.
Cheers
Robin
Mine I got from a clleague in KZN - the South African province that borders Moz. They were naturalised where he stays in Durban - the birds spread them 'round. It is very prolific and a beautiful plant. The fruits are about 2cm long and narrowly conical. Very good heat and a fantastic somewhat woody flavour. Very aromatic.
I dry them first. Then add three generous handfull's (about two cups) to a large jar. Throw in at least 10 big cloves of garlic (the individual cloves not the whole bulbs!) that have been skinned and crushed under a heavy blade. Now add some salt - about a tablespoon and one bay leaf (no more otherwise it gets bitter). Add abot the same amount of brown sugar. Add a cup of freshly-squeezed lemon juice and a quarter cup of vinegar. Add two cups of water. Screw on lid and leave in a warm dark place for 10 days minimum - shake often. Open jar, remove bay leaf and use a hand blender to break the chili and garlic down. Repeat over a period of at least a month - two to three is even better. Now you have molho de piri piri - Portuguese peri peri sauce. I strain it through a fine nylon sieve (never metal - it reacts with the acid) to remove the skins and bits of seeds etc. It is a thin sauce that is magic with seafood, grilled beef (espetada's yum!) and even pork.
I have tons of seed of this gorgeous chili. If you want any, pm me.
Cheers
Robin
Those look like some variety of Thai Birds-eye... am I wrong? LOL wouldn't be the first time I was wrong, my wife says I'm wrong every day.
Lourens in Jo'burg has several varieties collected from different places in Africa but seems to be having his troubles with the SAPO in his area. Is that not the case in Capetown?
http://www.chillihead.co.za/burn/index.php?route=product/category&path=77&bfilter=12-Species[Frutescens]
http://www.chillihead.co.za/burn/index.php?route=product/category&path=77&bfilter=12-Species[Frutescens]
Cape Town is like a different country! The strike at the Post Office ended here about two months ago. The major issue is getting post from overseas. It unfortunately has to fo through Joburg first - and that's where the hold-up is. I ordered seeds from Pepperlover, Bakers Creek and thehippieseedco - Judy's have arrived but I still wait for the rest - and it's gonna be to late to sow them now.
Luckily the Northern Hemisphere growing season starts in a few months time so hopefully all will be resolved by then - they apparently have a huge backlog. I will test the waters soon - I am sending some seed tio the Sates so we'll see how quickly it arrives.
Luckily the Northern Hemisphere growing season starts in a few months time so hopefully all will be resolved by then - they apparently have a huge backlog. I will test the waters soon - I am sending some seed tio the Sates so we'll see how quickly it arrives.
Pity about the post office situation in South Africa. Outside of South Africa, Zimbabwe, Mozambique, Malawi, and of course Portugal. Are there any other countries that people ahve found piri piri peppers??
I was thinking
1) Angola
2) Cape Verde
3) Sao Tome & Principe
4) Equitorial Guinea
5) Guinea-Bissau
6) Macau
7) Goa
8) East Timor
I was thinking
1) Angola
2) Cape Verde
3) Sao Tome & Principe
4) Equitorial Guinea
5) Guinea-Bissau
6) Macau
7) Goa
8) East Timor