Pili pili (Peri-Peri) was introduced to the Portuguese settlers to Mozambique by the locals and they in turn brought it to South Africa. Pili pili means pepper pepper in Swahili. Growing up down the road from the very first Nando's was a treat. Who can resist their flame grilled Peri-Peri chicken!!
Like all good things there comes a time to try making it yourself, so here we go.....
Prepare the day before as it needs to marinate overnight.
Chicken thighs 8 to 16 (the marinade is enough to coat 16)
1 - 2 lemons, sliced in quarters
Marinade
300ml olive oil
30g tomato puree
1 large red onion, peeled and diced
5 cloves garlic, peeled
25g fresh ginger, peeled and grated
100g chillies (red and green), sliced, no need to take the seeds out
2 tablespoons paprika
2 tablespoons cumin, ground
20g coriander, ground
30g fresh coriander
salt and pepper
Method
1. Place all the marinade ingredients into a blender and blend until combined.
2. Season with salt and pepper to taste.
3. Marinate the chicken well and cover. Place in the fridge overnight.
4. Braai over hot coals until cooked through. Alternatively you could grill them in the oven.
5. Squeeze lemon juice over and enjoy.
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