Piri-piri was Toning down the spice

[Guest guest]

Yes I must confess to zero experience of piri-piri despite its ubiquity here.

The restaurants are very keen to put it on their menus but I haven't seen a

vegetarian version yet - then, I haven't found a vegetarian restaurant yet

though several favourite spots have good veggy options.

 

Think I'll also make it a project to investigate further. Searching our own

archive doesn't reveal much, only a reference from 2005 (no more than that, out

of a book review). I googled " vegetarian piri-piri " and this produced one or two

recipes some of which invited you to make your own sauce using familiar

ingredients, so maybe that's the way to go.

 

Anyone else with piri-piri experience?

 

Piers

 

, " drpatsant " <drpatsant wrote:

>

> Hi Piers,

> You sure do have the right past life and now live in the right part of the

world AND have the best connections for being hooked on spicy food! It's funny

how some of us come to it - or perhaps predictable I had a great uncle who

had served in India (yup, British Army type - I can't help that, but he was a

very nice old man and a favourite uncle when I was a little girl) and had

brought back with him a huge taste for Indian spices. As a result, growing up

around him I learned of curries (authentic and anglo-Indian) from an early age.

Then I learned of other asian cusines from my first husband, who also liked them

spicy as well as less so. Since then, I haven't looked back as far as spice is

concerned.

>

> My husband and I love spices and if there's not enough in a dish to suit, then

we reach for various condiments to help out. As a result, each meal is a thrill

- although perhaps a little unconventional by some standards - and we don't

hesitate to invent new dishes which may not be authentically any particular

cusine but somehow taste just right to us. I have recently discovered a

Trinidadian hot chile paste (a sample offered to a restaurateur we know and

passed on to us) that turns an ordinary steamed dish into a feast. I am also

looking for the piri-piri sauce mentioned; it should be readily available in our

area, since there is quite a large Portuguese diaspara. For some reason I

haven't got into the habit of having it in the kitchen. Sambal Oelek otoh is

something that has been a *must* in our kitchen for many years now, also

chipotles in adobo sauce. Mmmmmm-mmmmmm.

>

> Best, Pat

>