Comments on: portuguese chicken: how to make piri piri

By: Unskinator

Unskinator — Sat, 13 Aug 2011 15:23:30 +0000

Thank you for the nice recipe. The real peri peri chicken stuff can be found in southern africa like Mozambique, angola, Swaziland and southafrica. the pepper used is the african birdseye pepper or piri piri or as the english called it the little red devil. Its hot and fiery. Only people who seem to cook it right are the people of portuguese origin. Regards.

By: two of a kind - a blog about buying a ruin and building a house in Portugal plus food, architecture, design, travel and animals.

Tue, 30 Nov 2010 22:21:59 +0000

[...] We don’t know quite how this happened, but it was not on the agenda on the first date: How to make Piri-Piri was. Somewhere between dinner at his place and Great Whites Under 3 Euros it was All Decided and [...]

By: Lyndall

Lyndall — Sat, 28 Aug 2010 13:45:59 +0000

Wonderful!! I didn’t think I could handle going another day with supermarket bought, overly salty ‘piri piri’. I think I was spoiled living in Petersham’s Little Portugal (purely by chance, Its actually completely unrelated to me living in Portugal now haha)… Petersham Charcoal Chicken’s piri piri is amazing to say the least. Cravinnnnnngs.

By: Emma

Emma — Sun, 15 Aug 2010 13:26:32 +0000

there has always been an occasional recipe, now and then I get the urge x

By: Rob

Rob — Fri, 13 Aug 2010 20:46:39 +0000

This sounds like a really good version. Will add this to my list.

Are you becoming a recipe blog?

By: Grant

Grant — Sun, 01 Aug 2010 22:34:45 +0000

Hi Emma.
I love your site:) I can say I am addicted to hot stuff and mainly piripiri chicken, Gown up in Africa we had family cooking contest every sunday with lots of wine. I can easily say from a family of eight I have produced the best recipe, although I have never tried it with whisky or port like yrs.I have good memories of the early days in Mocambique and the best periperi chicken comung out of the most primitive kitchens. Yes chicken is not chicken unless its periperi, I have my sauce on every thing I eat even breakfast:) Living in New Zealand now I really struggle with the bland taste buds they have here, I make my sauce as a hobby and sell to friends, there is just no market here yet for hot sauce. I am gonna try yr recipe and see how it goes:) with my taste, also my daughter,has been my chief taster.
Thanks
Grant:)

By: Isabel

Isabel — Sat, 17 Jul 2010 07:24:49 +0000

Yesterday my boss, who comes from a village near Castelo Branco, told me that gindungo (or is it jindungo?) was brought from Africa by the people that had been there during the war, or for work, and it was “smaller and hotter than malaguetas”. You could plant them and they would grow fine, but after a couple of years they would degenerate and the fruits woiud be bigger and less hot, like malaguetas.

By: Medifast Diet

Medifast Diet — Tue, 13 Jul 2010 14:30:24 +0000

Growing up my best friend was directly from Portugal. She had moved into our little neighborhood with no English and she was adorable. The food her mother would make was to die for. And I remember the peppers in their kitchen, waiting for some creation. She would hunt everywhere for those peppers. Ended up the second summer they had their own little garden going with all that they needed for these mouthwatering dishes.

One of my favorites was this cold tomato salad in an oil so light, haven’t been able to find that oil, I think I could make the salad okay but would have to find that beautiful oil.

By: Emma

Emma — Sun, 11 Jul 2010 20:45:17 +0000

Yay! We love sbs! Seriously, sbs is one of the things I miss most about home. very strange to explain to people that you miss a tv station… but a very special broadcasting service indeed… x

By: Emma

Emma — Sun, 11 Jul 2010 20:42:59 +0000

Thanks a lot Ana. beijos.