ingredient
Piri-Piri
By Pedro OliveiraAlgarve
Small, fiery chili peppers central to Portuguese cuisine, brought from Africa and cultivated in the Algarve.
Piri-piri is the small, intensely hot chili pepper inseparable from Portuguese cooking. The name comes from Swahili for "pepper pepper," and the chili arrived through trade routes with Africa. The Algarve's warm climate proved ideal for cultivation.
The peppers are used fresh, dried, or most commonly as a sauce or oil infusion. Frango no churrasco com piri-piri is arguably Portugal's most popular casual dish. Every household has its own piri-piri sauce recipe.
