East African Pili-Pili
The Quirky Foodster Team
Ingredients
- Fresh red bird's eye chiles — 8
- Garlic cloves — 3
- Fresh lime juice — 20 ml (4 tsp)
- Vegetable oil — 30 ml (2 tbsp)
- Salt — 3 g (1/2 tsp)
Method
- Roughly chop chiles (deseed for a milder version).
- Pound or process chiles and garlic together to a coarse paste.
- Stir in lime juice, oil and salt.
- Mix well to combine.
- Let rest 10 minutes before serving to let flavours meld.
Cultural Background: A fiery chile condiment found across East and Central Africa, pili-pili (from the Swahili word for pepper) is typically a raw or lightly cooked blend of chiles, garlic and citrus, used as a table sauce for grilled meats, fish and stews.
Tips: • Wear gloves when handling this quantity of hot chiles. • Adjust lime juice for a brighter, more tart version.
Variations: • Add fresh coriander for a herbier variation. • Use lemon instead of lime for a different citrus note.
Storage: Refrigerate in a sealed jar up to 2 weeks.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 30 kcal, 0.3 g protein, 3 g fat, 1.5 g carbohydrate per 15 g serving.
FAQs: What is pili-pili traditionally served with? Grilled meats, fish, and as a general table condiment across East and Central African cuisine. How hot is pili-pili? Very hot by default, built on small, fiery bird's eye chiles — adjust quantity to taste.
- Fresh red bird's eye chiles — 8
- Garlic cloves — 3
- Fresh lime juice — 20 ml (4 tsp)
- Vegetable oil — 30 ml (2 tbsp)
- Salt — 3 g (1/2 tsp)
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