As the blog grows and develops I want to tell more stories and share recipes and ‘Flava’ from cultures all around the globe. This week I’m going to start with something that might just be the most popular dish in the fitness community and in the country in general. Peri-Peri Chicken! This one has taken the country by storm and I’ve been a fan since way back when my Under-18’s basketball team were sponsored by Nando’s *Living the dream*.
Quick Food History #StayWoke
Food tells great stories, that was one of my main motivations for writing this blog. We pass our culture through our food, so it’s important to strive to know a little bit more about the food that you eat, its history, and its origins.
Just like Jerk, Peri-Peri is a dish with rich cultural history, variations of that famous sauce date back as far as the 15th century. Although it has come to be known as Peri Peri the Portuguese refer to it as Piri-Piri Swahili for pepper-pepper, which hails back to the dish’s African roots. While it’s exact origins are still debated we know that the dish likely originated with Portuguese settlers (Colonizers) in Angola and Mozambique, who discovered the African Bird’s Eye Chilli and combined this with some other seasonings to create the dish we know and love today.
- 2 Red Peppers
- 1 Red Onion
- 1 Bulb of Garlic
- 6 African Birds Eye Chillies
- 2 tsp Smoked Paprika
- 2 tsp Crushed Chilli Flakes
- 3 Fresh Lemons
- 3 tbsp Oil
- 2 tbsp White Wine Vinegar
- 1 tbsp Honey
- Fresh Thyme
- Black Pepper
- Heat a skillet or griddle pan on a medium heat
- Slice your onions and pepper and crush your garlic
- Add these to the pan and cook them for 5-10 minutes
- Slice your chilli peppers
- Juice your lemons
- Add the cooked garlic, onions & pepper to a blender along with your chillies, lemon juice and vinegar
- Blend until it’s smoother than a Marvin Gaye album
- Add chilli flakes, paprika and a dash of salt and pepper (blend it some more for good measure)
- Bring it to the boil in a small saucepan
- Slowly add your oil and honey then stir it up.
- Add your thyme and let it simmer for 20-30 minutes
- Let it cool and there you have it your very own Peri-Peri Chicken Marinade*
- So now to make the chicken all you need to do it smother it in your marinade, let it sit in the fridge overnight and soak it the flava then the next day cook it in the oven for those delicious peri flavours
- For extra flava cook the chicken for 5 minutes on each side in a skillet or griddle pan before finishing in the oven.
*Pro tip: I’ve found that this sauce improves with time so let it sit in your fridge for a few days the flava just keeps getting better.
Get cooking, I hope you enjoy it. Like, share and subscribe to the blog if you want to see me explore some other dishes from around the world.