Peri-Peri Seasoning

Name: Peri-Peri Seasoning
Yield: About 1/2 cup dry mix (often further blended with oil, lemon juice, and vinegar to form a wet marinade/sauce)
Ingredients: dried African bird's-eye chile; paprika; garlic powder; lemon zest; oregano; and salt

The Quirky Foodster Team

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About 1/2 cup dry mix (often further blended with oil, lemon juice, and vinegar to form a wet marinade/sauce)

Servings

Ingredients

dried African bird's-eye chile
paprika
garlic powder
lemon zest
oregano
and salt

Method

Combine the ground/dried ingredients for the dry version; blend with liquid components for the wet marinade version.
Not typically toasted; the paprika and chile components are used as pre-dried/ground ingredients.

Origin: Southern and East Africa, carrying significant Portuguese colonial-trade influence.

Use: A marinade and finishing seasoning for grilled chicken and other meats.

Classic Dishes: Peri-peri chicken (the dish most associated internationally with this seasoning, popularized globally in part through Portuguese-Mozambican restaurant chains).

Storage: Dry mix keeps 6 months to a year sealed and dark; wet marinade keeps 1-2 weeks refrigerated.

Variations: Closely related to the Mozambique peri-peri blend, often considered the more specific regional anchor of this broader seasoning.

Substitutions: A simplified paprika-cayenne-garlic-lemon mix.