PERI-PERI SAUCE.
**Mix the ingredients
auteeing onion and garlic in Peri Peri oil until soft, then add
and sprinkle with a little peri peri / chilli powder.
Dot about
To make the peri peri sauce, blend all the dry
ith 3 tsp of the peri peri spice mix to coat lightly
arlic, cumin, Nando's Garlic Peri-Peri sauce, salt and black pepper
orth from Maputo, and order peri-peri prawns -- !
Chop garlic and mix with salt. Combine with oil and lemon juice. Pour over shrimp and mix well. Add Peri-Peri or pepper. Marinate at least 30 minutes.
Arrange shrimp in shallow baking dish and pour melted butter over all.
Broil 5 to 8 minutes turning once.
ith 1 Tbsp of the peri peri sauce.
Place a lemon
auce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning. Reduce
Melt chocolate with cream & peri peri sauce.
Add rum if desired & serve with fruit skewers or grilled pineapple & banana.
In a large pot, brown the chicken pieces in the oil.
Remove chicken, set aside, and add the onion and garlic to pot.
Saute until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
Fry for about 2 more minutes.
Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
Ladle into bowls and enjoy!
Cut each chicken breats into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
Remove from grill and brush liberally with reserved sauce.
First method: simply whisk all ingredients together, and leave to infuse.
Second method: put in a blender, and process until smooth.
This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
This sauce wll also keep for months in the fridge.
Place cut-up chicken in a bowl.
Mix with cumin and lemon juice.
nd coating the chicken with Peri Peri and marinating overnight before grilling
Mix peri peri sauce with tomatoe sauce; so you have about 1/2 of a cup and spread over pizza base.
Crunch dried kaffir lime leaves over the sauce.
Spinkle on the chopped onion.
Next evenly distribute the steamed and drained spinach.
Add the chopped chilli.
Mix the chopped turkey in a bowl with the cranberry sauce till coated and add to the pizza base.
Sprinkle pizza lightly with salt.
Cover all with mozzerella cheese.
Bake untill cooked (about 20 minutes).
Seve with fresh green salad.
Mix the peri-peri sauce with the garlic. Add the shrimp.
Cover and marinade in your refrigerator for at least 30 minutes (the longer the better).
Thread shrimp onto skewers. Cook over hot coals or under your broiler for five minutes, turning once, until the shrimp are pink and cooked through.
often.
2. Add tomatoes, peri-peri and wine and season to
paste out of the peri peri chilies, the garlic, the ginger