MOZAMBICAN PERI-PERI SAUCE

This recipes captures the spirit of Africa’s east coast. The sauce can be kept in the fridge for up to three weeks. If you need more, just double the recipe.

MAKES ABOUT 375ml (1½c) Preparation: 15 min Cooking: 30 min

30ml (2T) olive oil 1 red pepper, quartered

and deseeded 2 red onions, quartered

(leave the skin on) 1 whole garlic bulb 6-10 red chillies, stems

removed juice and finely grated

zest of 1 lemon 125ml (½c) red wine

vinegar 125ml (½c) olive oil 15ml (1T) honey 15ml (1T) paprika 2,5ml (½t) ground chilli 5ml (1t) dried oregano 2,5ml (½t) black

pepper 15ml (1T) salt

Preheat the oven to 200°C. 1 Grease a baking sheet with half the oil. Arrange the red pepper, onions and garlic on the baking sheet and drizzle the rest of the oil over. Roast for 30 minutes or until the edges are slightly charred.

2 Remove from the oven and immediately put the red pepper between two sheets of clingfilm and let it cool. 3 Remove the onion skins and press the garlic flesh from their skins. 4 Remove the pepper from the clingfilm and pull off the skin. 5 Put all the veggies plus the rest of the ingredients in a food processor and pulse until smooth. Transfer the sauce to a sterilised jar or glass bottle and allow to cool completely. Store in the fridge and use as needed.

To make peri-peri chicken, lightly brush chicken pieces or a spatchcock chicken with the sauce and marinate in the fridge for 2-3 hours or overnight. Braai the chicken, brushing once more with sauce (be careful – the sauce is hot). Serve with potato wedges or chips, lemon wedges and fresh herbs if you like.