Piri Piri

Piri Piri

Piri Piri is in Portugal, where all sorts of chillies are grown, the common name for hot chillies. The Portuguese seafarers brought this small-mouthed and extremely sharp variety to Africa, where it is sometimes called Pili-Pili. Mainly in Zimbabwe and Malawi the Birdeye-Chilis are cultivated on a large scale. Piri Piri is used in various seasoning products, such as Hot Pepper Sauce or Sambal Oelek.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
26 kcal
2 g
2 g
1 g

Recipes with Piri Piri

Capitaine a la Congolaise Back Fish
Capitaine a la Congolaise Back Fish For Capitaine a la Congolaise Back Fish first preheat the oven to 200° C. Clean banana leaf. ...
Chicken with Moambe
Chicken with Moambe Moambe chicken is widespread in Central Africa, with Congo-Kinshasa and Congo-Brazzaville being the best known. Chicken at Moambe is considered a feast, because otherwise meat is seldom on the table. ...
Chili meatballs
Chili meatballs can be prepared with fresh chili pods or the very hot pickled Piri Piri. Chili - meatballs can also be grilled. ...
Goulash Sauerkraut Soup
Goulash Sauerkraut Soup The goulash sauerkraut soup tastes very hot due to the addition of Piri Piri. If you don't like it so fiery, Piri Piri can also be replaced by some chili powder or a pinch of cayenne pepper. ...
Goulash soup in pressure cooker
Goulash soup in pressure cooker needs only 12 minutes stewing time to become tender. Cut the goulash into smaller cubes. ...
Gyros Pizza Calzone
Gyros Pizza Calzone is prepared with a juicy filling. Mix flour with 1/4 tsp salt. ...
Palmnut Soup
Palmnut Soup For the African Palmnut Soup, fresh palm nuts are used in the original recipe, but they cannot be bought in Germany. That's why I was recommended the Palmnut Cream Concentrate, which is diluted with water. ...
Rice stew with poultry
Rice stew with poultry is served in a creamy curry sauce spiced with Piri Piri. For the rice stew with poultry first boil the rice. ...
South American potato puree
South American potato puree , also called causa, originates from the Andes. It tastes particularly good as a side dish with roast meat, grilled meat, chicken legs or minced steaks. ...

(C)opyright by Marions Kochbuch