Stonewall Kitchen, LLC

Sunday, December 28, 2008

Flavor Trends for 2009: Peri-Peri

From my previous posts (November 16, November 19, November 23, December 3, December 10th), I revealed that I am truly fascinated with food trends, and experimenting with new flavors. Recently, Mintel, the consumer, media and market research company, tallied the top food and flavor trends for 2009. Here are the top seven flavor trends for 2009:

1. Persimmon (featured in November 16th blog post)
2. Starfruit (featured in November 19th blog post)
3. Lavender (featured in November 23rd blog post)
4. Cactus (featured in December 3rd blog post)
5. Chimichurri (featured in December in December 10th blog post)
6. Peri-Peri
7. Masala

In this post, I will spotlight the interesting flavor of Peri-Peri! I will continue to highlight each trend, with a recipe or two that I recommend. Please feel free to bookmark and/or follow this blog so you can get a great snapshot of all seven in the weeks to come. I also welcome any recipes that include Peri-Peri that you would like to share.

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#6 Peri-Peri: What is Peri-Peri?

Peri-Peri (or Piri-Piri) is a sauce created from the dried piri-piri chiles. These chiles are also known as African Birdseye chiles and they help to create a hot, spicy sauce. It is believed that Peri-Peri was introduced in Africa over 400 years ago by the Portuguese and has become an important part of African cuisine as a marinade for a variety of meats and a condiment that is found in many homes in East Africa.

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Here is a recipe from to make a simple Peri-Peri Sauce:

Piri-Piri Sauce:


4 chili peppers, cleaned and finely chopped (Look for Cayenne peppers and if you can't get them New Mexico or pequin.)
Juice of one Lemon
3 cloves of garlic, minced
One tablespoon of chopped fresh parsley, (optional)
One tablespoon Paprika
4 tablespoons of Olive Oil
1 teaspoon Salt


Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.

Grind and mix all ingredients to a fine paste by hand or use a blender or food processor. If you want to go hotter add ground cayenne pepper of pepper flakes to taste. Cook in a hot frying-pan for a few minutes.

Store in a sterilized jar in the refrigerator. The flavour will develop over the following week.

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Here is a video that is a great tutorial for Peri-Peri Chicken:

Main Dish:How To Make Chicken Piri-Piri

And a fantastic recipe using Peri-Peri sauce with Prawns from!

Prawns Peri-Peri
Epicurious © 1998
by Lannice Snyman
Rainbow Cuisine: A Culinary Journey Through South Africa

Yield: Makes 3-4 servings

Editor's note: The recipe and introductory text below are excerpted from Lannice Snyman's book Rainbow Cuisine: A Culinary Journey Through South Africa. Snyman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from South African to American. For those who have metric equipment and wish to follow Snyman's recipe to the milliliter, we've included the original measures too.


18-24 large prawns (large shrimp)
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
salt, milled black pepper

50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)


Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.

Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.

Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)

Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

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