Finally, we have the Zambian Piri Piri, a traditional recipe for a classic condiment made from Piri Piri or any hot chilies. Since I felt our local dry red chili that we use are quite hot, I decided to just go ahead make use of it, in this must try dish from Zambia.
The recipe adapted from celtnet calls for the whole red chilies to be sauteed in oil, then mix with other ingredients. I pulsed the chilies with garlic and then cooked in oil, it was such a typical Andhra recipe to boot! In fact, Amma simply loved this, said this condiment elevated the entire meal and the blandness of other dishes was taken care of with this. so I suggest you make this as a combination when you attempt making it.
Zambian Piri Piri
Dry red chilies – 4 -5
Lemon juice – 1 tsp
Olive oil – 1 tsp
Salt to taste
Garlic – 3 -4 cloves
How to make Zambian Piri Piri
Soak the chilies in water for 10 mins, peel the garlic and then pulse it along with red chilies till coarse.
Heat a pan with olive oil, add the ground chili paste, salt, cook till the moisture is all evaporated and the condiment comes together.
Remove and then add lemon juice.
Serve as an accompaniment to any main dish.
I followed my own method of making this condiment as I was making very little quantity of this. However, I know the final result would have been more or less the same.
The dishes that were part of this meal were the
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