Last updated on October 6th, 2023 at 02:38 pm
Piri Piri chicken is a culinary delight of Mozambique that has captured the hearts of food lovers worldwide. It’s a fusion of African and Portuguese influences—and we’ll show you how to make it home.
For all international food enthusiasts, our Remitly team has crafted this guide as part of our series celebrating the cuisines of our customers from around the world.
The Origin of Piri Piri Chicken
The history of piri piri chicken is controversial. It’s linked to the arrival of Portuguese explorers in Mozambique. Some believe they brought the piri piri chilies from America, while others argue that these chilies were native to Africa and blended with European ingredients like garlic, red wine, paprika, and vinegar.
What is certain is that this recipe is the result of a cultural fusion. Over time, Mozambicans began marinating chicken in piri piri sauce and grilling it. This gave rise to piri piri chicken as we know it today.
Ingredients and Cooking Process
The star ingredient in this dish is undoubtedly the piri-piri chili. It lends its name and distinctive flavor to the recipe. However, other ingredients also play crucial roles: garlic, lemon juice, paprika, red bell peppers, and oil help create the marinade.
Making authentic piri piri chicken involves two main steps: marinating and grilling. First, you prepare a marinade, and then you slather this paste all over your chicken pieces. Once your chicken has been thoroughly marinated, it’s time for grilling.
Traditionally, Mozambicans grill their chicken over an open flame—often using charcoal or wood to add a smoky flavor.
Recipe for Piri Piri Chicken
Want to try a taste of Mozambique at home? This simple, straightforward recipe captures the essence of the East African favorite.
Ingredients
- 1 whole chicken, cut into pieces
- 6 piri-piri chilies (or substitute with bird’s eye chilies)
- 4 cloves of garlic
- Juice of 2 lemons
- 1 red bell pepper
- 2 tablespoons paprika
- Salt to taste
- Olive oil
Instructions
- Start by preparing your marinade. In a blender, combine the piri piri chilies, garlic, lemon juice, red bell pepper, paprika, and salt. Blend until smooth.
- Gradually add olive oil while blending until you achieve a paste-like consistency.
- Apply the marinade generously over the chicken pieces, ensuring they are well coated on all sides.
- Cover and refrigerate for at least four hours—overnight is best—to allow the flavors to fully infuse into the chicken.
- When ready to cook, preheat your grill to medium heat.
- Grill your marinated chicken pieces for about 15 minutes on each side, or until fully cooked and nicely charred.
- Serve hot with your choice of side dish, rice, or fries are popular options, and enjoy!
How to Serve and Enjoy
For an authentic Mozambican experience, you might want to try your chicken with matapa, a traditional dish made from cassava leaves cooked in coconut milk.
When it comes to beverages that pair well with this spicy dish, light beers and crisp white wines are often favored choices. They provide a refreshing contrast to the fiery heat of the chicken.
For non-alcoholic options, consider something citrusy like lemonade or limeade. Feeling adventurous? Try pairing your meal with a glass of palm wine—a popular drink in many parts of Africa.
Piri-piri chicken isn’t just a meal, it’s an experience. The first bite is always memorable: the heat from the chilies hits you first, followed by a wave of tanginess from the lemon juice and garlic. Then comes the smokiness from the grill.
Piri Piri vs. Peri Peri: Which One?
The term “piri piri” is the correct spelling based on the Swahili phrase “pili pili,” which means “pepper pepper.” Piri piri chicken, therefore, is a spicy chicken dish made with piri piri peppers, which are African bird’s eye chilies.
However, “peri peri” is an alternative spelling often used, especially in some English-speaking countries and in branding, as seen with the international restaurant chain Nando’s, which specializes in Portuguese-African food and uses the term “peri peri” for their spicy chicken dishes.
Both spellings refer to the same type of pepper and similar styles of cooking chicken, so you might see both versions depending on where you are and in what context.
More about the Cuisine of Mozambique
Mozambican cuisine is as diverse as its landscape—rich in flavors and influenced by various cultures including Portuguese, Arab, Indian and African traditions.
Staple Foods
Staple foods in Mozambique include cassava (manioc), maize (corn), rice and potatoes served alongside fish or meat dishes often flavored with coconut milk—a nod to its coastal location rich in seafood resources.
Popular Dishes
Beyond piri piri chicken, other popular dishes include matapa, a stew made from cassava leaves, garlic, onion and coconut milk typically served with rice or bread.
Zambezian prawns are also a favorite, cooked in a sauce of garlic, lemon and piri-piri chilies.
Desserts
Mozambican desserts typically feature tropical fruits like mangoes, pineapples, and bananas. Pudim de leite (milk pudding) is a common sweet treat enjoyed by locals.
Beverages
In terms of beverages, Mozambicans enjoy both alcoholic and non-alcoholic drinks. Locally brewed beers are popular, as well as palm wine. For non-alcoholic options, fresh fruit juices and tea are commonly consumed.
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