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PeriPeri sauce

Invicta

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Mar 5, 2020
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I have also given it away to a friend's wife's hair dresser and bottle store for rowdy customers.
You evil, evil man.

I once in all my wisdom decided to remove a stray eyelash from my eye whilst I was cutting some ghost peppers - it all ended in lots of tears.
 

denel

PROFESSIONAL
Jul 12, 2013
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Friends:

PDF Special No 4 Mk1- PeriPeri Chicken Receipe:

1 Full chicken - Keep skin on!!.

1. Cut it up into pieces and score it deep e.g. 1 or 2 cut into thigh
2. In a pot, put in cold water; add 2 full tablespoons of salt; 1 tablespoon of garlic powder; 1 teaspoon of ginger powder; 1 large bay leaf. <-- this entire step is to allow it to moisten the chicken; ginger powder - i had a fried chicken in fordsburg - owner told me this secret. So i tried it in my receipe - worked even better.
3. Put cut up peices into water and leave for 2-3 hours.
4. Now prepare marinade in seperate small bowl.
5. Ingredients for marinade:
- 3/4 cup of white vinegar or red vinegar
- 1/4 cup malt vinegar or apple cider vinegar (optional - you can; if not then make prior white/red vinegar to one cup).
- 2 tablespoons of garlic paste
- 1/2 lemon squeezed.
- 2 tablespoons of periperi powder; if not available - hot cayenne pepper will work
- 2 tablespoons of paprika powder - this gives it smoky taste
- 1 tablespoon of coriander powder.
- 1 teaspoon of oregano powder.
- 3 tablespoons of regular veggie oil
- 2 tablespoons of home made peri-peri sauce (optional for additional zing).
Mix it well and keep it on the side.

6. After 2-3 hrs; drain water from the chicken.
7. Add the marinate; mix well and leave for another 2 hrs.

On charcoal fire; put this on. Dont throw away the marinade; at every turn, use a brush to baste the marinade; This keeps the flavours more engrained and prevents burning of the skin.

That is all friends.

Remember No 4 Mk1.

@Irfan Baloch - bru - stole No 4 Mk1 as periperi chicken receipe; PDF No 4 Mk1. I guess we can trade mark it as PDF CopyRight.
 
Last edited:

_NOBODY_

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@denel I am just asking out of curiosity. Are you allowed to eat halal food? Is all halal food considered kosher?
 

Invicta

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Mar 5, 2020
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Friends:

PeriPeri Receipe - No4, Mk1

1 Full chicken - Keep skin on!!.

1. Cut it up into pieces and score it deep e.g. 1 or 2 cut into thigh
2. In a pot, put in cold water; add 2 full tablespoons of salt; 1 tablespoon of garlic powder; 1 teaspoon of ginger powder; 1 large bay leaf. <-- this entire step is to allow it to moisten the chicken; ginger powder - i had a fried chicken in fordsburg - owner told me this secret. So i tried it in my receipe - worked even better.
3. Put cut up peices into water and leave for 2-3 hours.
4. Now prepare marinade in seperate small bowl.
5. Ingredients for marinade:
- 3/4 cup of white vinegar or red vinegar
- 1/4 cup malt vinegar or apple cider vinegar (optional - you can; if not then make prior white/red vinegar to one cup).
- 2 tablespoons of garlic paste
- 1/2 lemon squeezed.
- 2 tablespoons of periperi powder; if not available - hot cayenne pepper will work
- 2 tablespoons of paprika powder - this gives it smoky taste
- 1 tablespoon of coriander powder.
- 1 teaspoon of oregano powder.
- 3 tablespoons of regular veggie oil
- 2 tablespoons of home made peri-peri sauce (optional for additional zing).
Mix it well and keep it on the side.

6. After 2-3 hrs; drain water from the chicken.
7. Add the marinate; mix well and leave for another 2 hrs.

On charcoal fire; put this on. Dont throw away the marinade; at every turn, use a brush to baste the marinade; This keeps the flavours more engrained and prevents burning of the skin.

That is all friends.

Remember No 4 Mk1.

@Irfan Baloch - bru - stole No 4 Mk1 as periperi chicken receipe; PDF No 4 Mk1. I guess we can trade mark it as PDF CopyRight.
@denel do you have a recipe for peri-peri sauce? Or do you use of the shelf sauce.
Now that lockdown is over we are planning my brothers Birthday next month with a BBQ (weather permitting). Will give this a try.
 

WinterFangs

FULL MEMBER
Oct 22, 2019
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Friends:

PeriPeri Receipe - No4, Mk1

1 Full chicken - Keep skin on!!.

1. Cut it up into pieces and score it deep e.g. 1 or 2 cut into thigh
2. In a pot, put in cold water; add 2 full tablespoons of salt; 1 tablespoon of garlic powder; 1 teaspoon of ginger powder; 1 large bay leaf. <-- this entire step is to allow it to moisten the chicken; ginger powder - i had a fried chicken in fordsburg - owner told me this secret. So i tried it in my receipe - worked even better.
3. Put cut up peices into water and leave for 2-3 hours.
4. Now prepare marinade in seperate small bowl.
5. Ingredients for marinade:
- 3/4 cup of white vinegar or red vinegar
- 1/4 cup malt vinegar or apple cider vinegar (optional - you can; if not then make prior white/red vinegar to one cup).
- 2 tablespoons of garlic paste
- 1/2 lemon squeezed.
- 2 tablespoons of periperi powder; if not available - hot cayenne pepper will work
- 2 tablespoons of paprika powder - this gives it smoky taste
- 1 tablespoon of coriander powder.
- 1 teaspoon of oregano powder.
- 3 tablespoons of regular veggie oil
- 2 tablespoons of home made peri-peri sauce (optional for additional zing).
Mix it well and keep it on the side.

6. After 2-3 hrs; drain water from the chicken.
7. Add the marinate; mix well and leave for another 2 hrs.

On charcoal fire; put this on. Dont throw away the marinade; at every turn, use a brush to baste the marinade; This keeps the flavours more engrained and prevents burning of the skin.

That is all friends.

Remember No 4 Mk1.

@Irfan Baloch - bru - stole No 4 Mk1 as periperi chicken receipe; PDF No 4 Mk1. I guess we can trade mark it as PDF CopyRight.
Will defo try it soon, London has too too many peri peri resturants/fast food shops, all taste the same, This will defo get me hooked on peri peri chicken again.
 

denel

PROFESSIONAL
Jul 12, 2013
6,433
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@denel do you have a recipe for peri-peri sauce? Or do you use of the shelf sauce.
Now that lockdown is over we are planning my brothers Birthday next month with a BBQ (weather permitting). Will give this a try.
no way on off the shelf. Far better home made.

Receipe will be online in next 3-4 hrs.
@denel I am just asking out of curiosity. Are you allowed to eat halal food? Is all halal food considered kosher?
I slaughter it here myself the same kosher/halal way. When i am outside, i will only eat where only halal is available.
Will defo try it soon, London has too too many peri peri resturants/fast food shops, all taste the same, This will defo get me hooked on peri peri chicken again.
Man, do it the way i suggest you will see the difference.
 

Qmjd

FULL MEMBER
Jun 21, 2020
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yes :) .... we have enlightened the europeans :).

btw - periperi is ubiquitos to Poras from Moz/Angola. Most mainlander Portugese - it is just a very basic sauce.

Let me know - will post my present receipe. The periperi chicken receipe- we are using it also at my friend's restaurant as well right on the highway. it beats Nandos peri-peri hands down.
Show us your culinary skills with your recipe
 

Deltadart

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May 22, 2016
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Friends:

PeriPeri Receipe - No4, Mk1

1 Full chicken - Keep skin on!!.

1. Cut it up into pieces and score it deep e.g. 1 or 2 cut into thigh
2. In a pot, put in cold water; add 2 full tablespoons of salt; 1 tablespoon of garlic powder; 1 teaspoon of ginger powder; 1 large bay leaf. <-- this entire step is to allow it to moisten the chicken; ginger powder - i had a fried chicken in fordsburg - owner told me this secret. So i tried it in my receipe - worked even better.
3. Put cut up peices into water and leave for 2-3 hours.
4. Now prepare marinade in seperate small bowl.
5. Ingredients for marinade:
- 3/4 cup of white vinegar or red vinegar
- 1/4 cup malt vinegar or apple cider vinegar (optional - you can; if not then make prior white/red vinegar to one cup).
- 2 tablespoons of garlic paste
- 1/2 lemon squeezed.
- 2 tablespoons of periperi powder; if not available - hot cayenne pepper will work
- 2 tablespoons of paprika powder - this gives it smoky taste
- 1 tablespoon of coriander powder.
- 1 teaspoon of oregano powder.
- 3 tablespoons of regular veggie oil
- 2 tablespoons of home made peri-peri sauce (optional for additional zing).
Mix it well and keep it on the side.

6. After 2-3 hrs; drain water from the chicken.
7. Add the marinate; mix well and leave for another 2 hrs.

On charcoal fire; put this on. Dont throw away the marinade; at every turn, use a brush to baste the marinade; This keeps the flavours more engrained and prevents burning of the skin.

That is all friends.

Remember No 4 Mk1.

@Irfan Baloch - bru - stole No 4 Mk1 as periperi chicken receipe; PDF No 4 Mk1. I guess we can trade mark it as PDF CopyRight.
Thank you friend
 

Saiful Islam

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Jul 23, 2013
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1. I have developed it as a spray using a mild veggie oil. Do not laugh, it is used to spray around the honey bee areas plus chicken coops; it keeps Ratel away. I have also given it away to a friend's wife's hair dresser and bottle store for rowdy customers.
It works wonders for a lot of things so I'm not surprised. We eat it at home as a whole Naga, also I would recommend jar of naga pickle, it tastes amazing and the fragrance is to die for. Goes with anything.

Also, if you make chicken wings at home, use the naga pickle with other things like onion, chilli powder etc to marinate.
 

denel

PROFESSIONAL
Jul 12, 2013
6,433
1
10,897
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South Africa
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South Africa
Due to popular PDF demand.

PDF Special: No 4 Mk2 - Peri Peri Sauce receipe is below:

Ingredients

20 peri peri (African bird's eye) chillis or other hot chillis (dried )
- Can be replaced with dried thai chilli
100ml of regular oil
4 cloves garlic
2 onion - red or white - red gives better flavour. Chopped up.
4 tblespoon paprika
1/2 tsp allspice -just grind it down to powder - i found it really enhanced overall flavour; but if you do not have; you can ignore.
2 tsp oregano
2 red bell peppers - if you can char it on a skillet for a few min.
2 lemons squeezed with juice
100 ml cider vinegar
2 bay leaves
2 tablespoon of sea salt

1 teaspoon of sugar

Instructions
1. Hydrate the dried peppers in a bowl of boiling water and leave overnight; if you have fresh ripe periperi or thai will work as well - you ignore this step. Just remove steps and make sure you wash them in boiling water.
2. Cut the onions and garlics into chunks.
3. Put half oil 50-60ml and gentley fry onions/garlic for a couple of min
4. Add everything except for bay leaf.
5. Keep heat at medium and wait for it to come to a boil.
6. Shut the heat; either use a hand blender to puree or wait until a bit cooler to liquidiser; then pour it back. Add bay Leaves now.
7. Bring the puree back to boil and reduce heat to low; let it thicken to 1/2 volume
8. Let it cool and add about 20ml of oil and 2 tsp of lemon juice; blend it for final time (remove bay leaves).

When warm, pour it into bottles or jar and let it sit for a couple of days; you will see taste matures in a few days.

That is all.
@denel do you have a recipe for peri-peri sauce? Or do you use of the shelf sauce.
Now that lockdown is over we are planning my brothers Birthday next month with a BBQ (weather permitting). Will give this a try.
Posted bru....

You will be winning hearts -- I hope if not married you find one.

Now - we need to get one thing straight.... BBQ is alien word... you must use BRAAI - pronounce it the way it is written... BBRAAAIII. BBQ for us is alien - so. when you make it ... say we are doing a periperi chicken braaii.... your family will be impressed.

As we say it here... Who NEEDS LOVE POTION/CHANEL NO 4, when you have good PeriPeri sauce on your side.
Show us your culinary skills with your recipe
posted.

Here is the groot question.....

what is the common thread between a south african and a Pak person?
- Love of good spicy Food
 
Last edited:

_NOBODY_

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@denel Sir, you need to make a food thread. Let us all share delicious recipes with each other that have been passed down to us from generation to generation. What is life without good food?
 

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