Mozambique Peri-Peri Blend
The Quirky Foodster Team
About 1 cup wet marinade
Servings
Ingredients
- dried African bird's-eye chile
- paprika
- garlic powder
- lemon zest
- oregano
- and salt
- As for peri-peri seasoning, with Mozambican formulations often including a garlic-and-citrus-forward marinade component more prominently than some of the simplified international commercial versions
Method
- Combine the ground/dried ingredients for the dry version; blend with liquid components for the wet marinade version. As for the wet peri-peri marinade.
- Not applicable.
Origin: Mozambique — generally regarded as the specific regional origin point of peri-peri as an internationally recognized flavor profile, given the country’s particular history of Portuguese colonial influence and chile cultivation.
Use: A marinade and finishing seasoning for grilled chicken and other meats.
Classic Dishes: Frango à zambeziana and various Mozambican grilled chicken preparations specifically.
Storage: Dry mix keeps 6 months to a year sealed and dark; wet marinade keeps 1-2 weeks refrigerated.
Substitutions: A simplified paprika-cayenne-garlic-lemon mix.
- dried African bird's-eye chile
- paprika
- garlic powder
- lemon zest
- oregano
- and salt
- As for peri-peri seasoning, with Mozambican formulations often including a garlic-and-citrus-forward marinade component more prominently than some of the simplified international commercial versions
Please log in to leave a comment.