Piri piri

Peri-peri, a vibrant cultivar of Capsicum frutescens, was developed by Portuguese explorers in Mozambique using the malagueta pepper. This spicy pepper, also known as "peri-peri" (with various spellings across Africa), is the key ingredient in the beloved African-style chili sauce.

The peri-peri plant is quite bushy, reaching heights of 45 to 120 cm. It has small leaves and produces tapered fruits that are about 2 to 3 cm long. It is cultivated in several African countries and in Portugal, both for culinary and pharmaceutical uses.

Peri-peri sauce, which originates from Portuguese-African culinary traditions, is especially popular in Angola, Namibia, Mozambique, and South Africa. While recipes can vary, the sauce typically includes chili, garlic, an oil or acid base, and salt. Many versions also feature additional ingredients like spirits, citrus peel, herbs, and spices. This fiery sauce is incredibly versatile, often used as a seasoning or marinade, and is a staple in many African dishes.