Prep 15 mins
Cook 45 mins
Piri-piri is a popular Tanzanian dip used for grilled meat and chicken. Sometimes it is also mixed and eaten with rice. It might seem like lot of ingredients, but the preparation is very simple. One of the good things about this sauce is that the quantity of chili powder can be adjusted to suit your personal taste. (In Tanzania, it is very hot). Got this on the net !
- 4 tablespoons oil
- 120 ml oil
- 1 medium onion, roughly chopped
- 6 cloves plump garlic, crushed
- 1 1⁄2 teaspoons grated ginger
- 3 tablespoons tomato puree
- 1 (400 g) can tomatoes, cut into chunks
- 1 tablespoon salt
- 1 1⁄2 teaspoons coriander powder
- 1⁄2 teaspoon turmeric
- 1 1⁄2 teaspoons garam masala
- 1 lemon, juice of
- 1 teaspoon curry powder
- 1 1⁄2 teaspoons chili powder or 1 1⁄2 teaspoons hot red chili seeds
- Heat a saucepan on medium heat and add 4tbsp oil.
- To the oil add the chopped onion, garlic, ginger and fry them for 3 minutes or until lightly browned.
- To the onion, add the tomato purée, canned tomatoes, salt, coriander powder, garam masala, lemon juice, turmeric, curry powder and mix them well.
- Reduce the heat to low and let it cook for 15minutes.
- After 15 minutes, using a mixer, purée it.
- Bring it back to heat and add 120ml of oil, chili powder/seeds.
- Cover the pan with a lid and let it cook for another 30 minutes, stirring occasionally.
- Taste and adjust the seasoning to suit your taste.
- Let the sauce cool before transferring into a container and refrigerating.