African Trading Company - DiChico's Peri-Peri Sauces

About PERI-PERI

Peri-Peri actually referring to is the Peri-Peri Pepper which isd the main ingredient in each of the DiChicko's Peri-Peri Sauces.

What is all the hype about?
Around many parts of the world, Peri-Peri Chicken is as popular as Barbecue Chicken is in America. Peri-Peri Sauces are extremely popular around the world because of their unique taste. The Pepper itself has such a depth of flavor, from salty to sweet to a late heat. This late heat creates a clean finish with no aftertaste. The layering of flavors in the DiChicko sauces is due to the cooking procedure which involves hours of different stages from sauteeing fresh onions and garlic to adding the last of our 13 different herbs, spices and peppers. What is left is a flavor you have never experienced. This flavor makes it very easy to cook with because you really don't need to do much more to your food!

Health Benefits.
Some of the Health Benefits linked to Peri-Peri Peppers include:

Lowered Blood Pressure and Cholesterol (Capsaicum)
Improved Cardiovascular Health & Increased Circulation
Increased metabolic rate leading to weight loss
Decreased Frequency of Colds, Fevers and Other Respiratory Problems
Anti-Inflammatory benefits (arthritic conditions)
Increased endorphin production which counteracts depression
Hot Peppers are packed with Vitamin C, A, Beta Carotene and other Antioxidants
Improved digestive function (wards off flatulence and, in some cases, prevents ulcers)
Reduction in the frequency of headaches and migraines

In the Book, "The Chili Pepper Diet, The Natural Way to Curb Cravings, Increase Metabolism and Lose Weight," the author Allison provides solutions to the drawbacks of conventional diets by showing the health benefits of chilies. Chili Peppers can Curb your appetite, reduce unhealthy cravings, increase metabolism, reduce hypertension and improve your sexual energy and performance. She emphasizes the beneficial effects of Capsaicin which triggers the same neuronal pathways as fat, convincing your brain that you are full. Capsaicin also triggers the release of seratonin, which makes you feel better both emotionally and physically.

Where are the Peppers from?
The answer to this question depends on who you ask. According to Africans, the Peri-Peri Pepper was taken by the Portuguese back to Portugal on their way homefrom the spice route. The Portuguese believe that they carried it with them to Africa and that is why it now grows wild in Africa. The Peri-Peri pepper requires a very dry, arid climate and, therefore, it is right at home in the Southern portion of Africa. No matter which story is true, this pepper is something to be proud of!

Why is it called "Peri-Peri"?
Peri-Peri is the direct translation of the Swahili words "Pilli-Pilli" which means "Pepper-Pepper." Because of the seafaring nature of the Portuguese, it didn't take long for these bite-size pods of fire to make their way to Lisbon, Portugal aboard spice ships returning from the East. The Portuguese wasted no time in turning these tiny chiles into a versatile sauce. Cooks use it as a marinade, a basting liquid and a condiment. In fact, take a walk down any popular street in Lisbon and you'll find bottles of Peri-Peri sauce on various restaurant tables everywhere. And no wonder: It's perfect with shrimp, chicken and fish!

PERI-PERI RECIPES

PERI-PERI GRILLED CHICKEN
PERI-NAISE (SPICY MAYO DIP)
EASY CREAM CHEESE APPETIZER
PERI-PERI SHRIMP
PERFECT CHICKEN WINGS
PERI-PERI SCRAMBLED EGGS
SQUASH WITH PERI-PERI
PERI-PERI in a BLOODY MARY
CALAMARI With PERI-PERI & FENNEL

SNAPPER BAKED With PERI-PERI & ALMONDS
ROCKY MOUNTAIN CITRUS SAUCE
BBQ'D PERI-PERI PORK SKEWERS
TIPS FOR DIPS
PERI-PERI GARDEN DIP
SPICY CHICKEN DIP
PERI-PERI SWEET POTATOES

Down load these wonderful PERI-PERI RECIPES (pdf document)

AUTHENTIC PERI-PERI GRILLED CHICKEN [return to recipe list]

Ingredients: (Serves 4)

DiChickO's Marinade
DiChickO's Wing Sauce
DiChickO's Peri-Peri Sauce of Your Choice
Chicken - 1 Whole 3-4 Pound Chicken, 4 Breasts or 12 Legs/Thighs

Marinate Chicken in Marinade from 1 hour to Overnight. Put Chicken on Heated Grill or in 360 degree oven. During the last 10 minutes of cooking, Baste the Chicken with the Wing Sauce. Serve with a side of Peri-Peri Sauce for dipping. The above recipe can be used for Beef, Pork and all of your Vegetables.

PERI-NAISE (SPICY MAYO DIP) [return to recipe list]

Ingredients:

6 Tbsp. DiChickO's Marinade
2 Cups Mayonnaise (Hellman's or Vegenaise is recommended)

Stir ingredients together for an amazing dip. Use more or less marinade to suit your taste! Peri-Naise can also be used on sandwiches in the place of mayonnaise, as a dip for vegetables or just keep it in your fridge and let your imagination take control.

EASY CREAM CHEESE APPETIZER [return to recipe list]

Ingredients:

DiChickO's Garlic Peri-Peri Sauce
1 Block Cream Cheese, Softened
Sliced Black Olives
Crackers

Pour Garlic Peri-Peri Sauce over Cream Cheese on plate. Pour enough to completely cover the cream cheese and run down on the plate around it. Top with sliced Black Olives and serve with Crackers of your choice.

PERI-PERI SHRIMP [return to recipe list]

Ingredients: (Serves 2)

3/4 Cup DiChickO's Lemon & Herb Peri-Peri Sauce
Pound Shrimp, peeled & de-veined
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
Rice, cooked (white, brown, whatever you like!)

Put Peri-Peri Sauce (Lemon & Herb) in skillet and heat over medium. Add Shrimp and Lemon Juice and sautee for 3 minutes (until shrimp is pink in color). Serve over rice.

DiChickO's PERFECT CHICKEN WINGS [return to recipe list]

< As easy as 1,2,3! Just Cook, Toss and Eat! Ingredients: (Serves 4)

1 Cup and 3 Tbsp. DiChickO's Wing Sauce, (in 2 separate parts)
1 Dozen Wings/Thighs

Marinate wings in 1 Cup of Wing Sauce for 1 hour. Grill, Bake or Fry until done. Toss in bowl with 3 Tbsp. DiChickO's wing sauce to coat.

PERI-PERI SCRAMBLED EGGS [return to recipe list]

Ingredients: (Serves 4)

8 Eggs, Whisked with Fork
3/4 Cup Cheddar Cheese, Grated
1/2 Cup Milk
4 Green Onions Diced
1/2 Cup diced Ham
Salt & Pepper to Taste
4 pieces of toast
Garlic Peri-Peri

Mix all ingredients (except toast) together in a bowl. Pour into a buttered sautee pan and cook over medium heat until eggs are nice and fluffy. Place 1/4 egg mixture over each peice of toast and top with Garlic Peri-Peri Sauce.

SQUASH WITH PERI-PERI [return to recipe list]

Ingredients:

2 medium Delicata or Acorn squash (peeled & seeded)
3 tbsp. butter
2 tbsp. chopped sage
1 tbsp. chopped rosemary
6 tbsp.
1/2 cup vegetable or chicken stock 1 cup apple juice or cider
1/2 cup water as needed salt to taste
Peri-Peri Sauce of your choice

1. Cut squash into 3/4 to 1- inch pieces.
2. Sweat herbs with butter & cook for 3-5 minutes. ('Sweating' is mostly a technique for vegetables, cooked in a small amount of butter over low heat. Cover the ingredients directly with a piece of foil or parchment paper, then tightly cover the pot or pan with a lid. This method allows the ingredients to soften without browning & cook in their own juices.)
3. Add Peri-Peri Sauce, squash & liquid (the amount of water needed depends on the squash, so hold back and use only to adjust consistency of the sauce ).
4. Bring to a boil, turn heat down & simmer for 20-30 minutes.
5. Adjust seasoning to taste.

PERI-PERI in a BLOODY MARY [return to recipe list]

Ingredients:

2 ounces vodka
Juice of 1 lemon wedge
5 ounces V-8 juice
A dash of Worcestershire sauce
3-4 dashes of Hot Peri-Peri Sauce
Pinch of ground celery seed
Pinch of salt
1 stalk celery
1 turn ground pepper

CCALAMARI With PERI-PERI & FENNEL [return to recipe list]

Ingredients:

4 oz. squid rings 2 tbsp.
olive oil
3 tbsp. Lemon & Herb Peri-Peri Sauce
1/4 tsp. fennel seeds 2 oz. *julienned fennel
Juice from 1/2 lime
Salt & pepper to taste

(* julienned is a style of cutting, 2 - 3 inches long & 1/8 inch thick)
1. Heat 1/2 the olive oil in sauce pan.
2. On high heat, quickly sear squid & fennel seeds for 30 seconds.
3. Remove squid from pan & set aside.
4. Turn heat to low & in the same pan, caramelize fennel (5-10 minutes).
5. Deglaze the pan with Peri-Peri, adjust seasoning with salt & pepper and lime juice.
6. Add squid to reheat (1-2 minutes).

SNAPPER BAKED With PERI-PERI & ALMONDS [return to recipe list]

Ingredients - For each fillet, you'll need:

1 tbsp. Peri-Peri Sauce of your choice
1 tbsp. sliced blanched almonds
1/2 tbsp. butter sea salt (2 pinches)

1. Season fish with sea salt and place in an oven safe dish.
2. In another bowl, mix Peri-Peri Sauce & marmalade, pour over the fish to cover.
3. Top with almonds, add white wine and bake at 350 degrees for 10-15 minutes.
4. Remove fish from the dish and thicken remaining juices with 1/2 tbsp. cold butter by whisking butter into the warm liquid.
5. Adjust seasoning, place over fish & serve

Options: fresh lime juice gives this a nice finish and add Garlic Peri-Peri sauce if you are serving a meatier fish like sword fish.

ROCKY MOUNTAIN CITRUS SAUCE [return to recipe list]

Ingredients:

1 cup orange juice 1/4 cup lemon juice
1/4 bottle Peri-Peri Sauce of your choice

Cook meat (we used chicken). Take meat out of the pan & put citrus sauce in pan and simmer sauce to thicken. Once it has thickened, add the meat back in the pan and cook for about five more minutes. Serve with sauce drizzled over the meat.

BBQ'D PERI-PERI PORK SKEWERS [return to recipe list]

Ingredients:

Pork Tenderloin
Fresh Lemons or Limes
Peri-Peri Garlic Sauce
Skewers

Slice Pork Tenderloin into ½ inch slices.
Brush eachw ith the Peri-Peri sauce and place on a slice of fresh lemon or lime.
Secure with a skewer
BBQ on the lemon side first, then the other side until cooked (approx. 4 min. per side)

TIPS FOR DIPS [return to recipe list]

For Your Dip Base (depending on your desires or diet) - use either sour cream, mayonnaise, yogurt, or a combination.

Then Add - your favorite Peri-Peri Sauce, Mild, Garlic, Lemon & Herb, Hot or Extra Hot or try your own combinations.

Creative options - wide open here! (See: tips for each sauce below)
Fresh herbs - parsley, chives, dill, thyme, oregano, cilantro.
Fruit - mango, lemon or lime juice, peaches.
Vegetables - chopped onions, garlic, tomatoes, peppers.

PERI-PERI GARDEN DIP [return to recipe list]

Very easy to create and play with.

Sour cream (or mix 50% mayonnaise, or yogurt), add Peri-Peri to taste. Add fresh garden herbs, such as chives, parsley, dill, green onions, a pinch of thyme or oregano. Mix and let it chill in the fridge for one hour before serving.

Great for chips, or those fresh veggies out in the garden.

SPICY CHICKEN DIP [return to recipe list]

Ingredients:

DiChickO's Marinade
3 Tbsp.DiChickO's Garlic Peri-Peri Sauce
4 Chicken Breasts, Cubed
1/2 Cup Diced Tomatoes
1/2 Cup Diced Red Onion
1/2 Cup Feta Cheese
1/2 Cup Romaine Letuce
1/2 Cup Peri-Naise (Recipe above)
Crackers (We recommend Kashi 7 Grain)

Marinate Chicken in the Marinade for 1 hour. Sautee Chicken Breasts in skillet and add 3 Tbsp. Garlic Peri-Peri Sauce. Add Chicken and remaining ingredients to a food processor and chop. Best when served warm.

PERI-PERI SWEET POTATOES [return to recipe list]

Ingredients:

Sweet Potatoes (or yams if you prefer)
Butter
Peri-Peri Sauce of your choice

1. Preheat oven to 350 degrees.
2. Enough sweet potatoes to serve desired number of guests. These are easy to prepare. Simply pop them in the oven, cook in the oven until soft, slice open and scoop out the flesh of the potatoes, then mash tem with butter and Peri-Peri sauce of your choice.