Mozambique • Africa • easy • 20 mins
Mozambique Peri-Peri Sauce
Description
Peri-Peri Sauce is a fiery chili sauce that originated in Mozambique, known for its vibrant flavors and spicy kick. It is a staple in Mozambican cuisine, often used as a marinade for grilled meats and seafood, reflecting the country’s Portuguese influence and love for bold flavors.
Ingredients
- 10-12 fresh bird’s eye chilies (or to taste)
- 4 cloves of garlic, minced
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon sugar (optional for sweetness)
Instructions
- Begin by washing the bird’s eye chilies and removing the stems. For less heat, you can remove some seeds.
- In a blender or food processor, combine the chilies, minced garlic, olive oil, white vinegar, lemon juice, smoked paprika, salt, black pepper, oregano, and sugar if using.
- Blend until you achieve a smooth consistency.
- Taste and adjust seasoning if necessary, adding more chilies for heat or sugar for sweetness.
- Transfer the sauce to a clean jar and let it sit for at least 30 minutes to allow the flavors to meld.
- Store in the refrigerator for up to a month.
Nutritional Information
Calories: 50 per serving
Servings: 10
Dietary: dairy-free, gluten-free, vegan
Health Benefits
Peri-Peri Sauce is rich in vitamins A and C from the bird’s eye chilies, which support immune function and skin health. The garlic provides antimicrobial properties and may help reduce blood pressure. Olive oil contributes heart-healthy monounsaturated fats, while vinegar can aid in digestion and blood sugar regulation. This sauce is a flavorful, low-calorie addition to meals, aligning with vegan and gluten-free dietary preferences.
Cultural Significance
Peri-Peri Sauce is deeply rooted in Mozambican culture, symbolizing the fusion of indigenous African ingredients with Portuguese culinary traditions. It is often associated with communal gatherings and barbecues, showcasing the country’s love for spicy food and vibrant flavors.
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