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  5. Literally no Portuguese person will say that the pepper itself is "from Portugal"… It was though cultivated by the Portuguese in Moçambique with peppers they brought from The Americas and the sauce was made by Portuguese with other ingredients that you wouldn't have found in Africa at that time, who than just added it to Frango Assado which we've been eating for….. ever.

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  11. It's an African chili sure but so what? We don't say that Belgian chocolate is African just because they buy seeds from there, same goes here, it is a Portuguese dish that used a foreign ingredient.
    What's next? Pizza isn't Italian because tomatoes came from America?

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  18. That’s not piri piri chicken. It’s not his fault as the recipe has been bastardized in North America over the years and mainly the Portuguese immigrants at fault that they themselves never knew how to make it in the first place, like azoreans for instance, but not exclusively. Specially hate it when they serve it with those shitty parisien potatoes and shitty rice.
    Although the paste looks good.

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  21. Cool that he showed respect for the origin of the peri-peri chilli. Peri-peri comes from Mozambique to be more precise but in fairness it is a fusion of African and Portuguese traditional cooking. Traditionally peri-peri is made with African birds eye chillis. You can't get the right flavour without them. African birds-eye chillis are as important to peri-peri as Scotch Bonnet chillis are to jerk. African bird-eye are easy to get hold of in Southern Africa but I have found it difficult to get them in other parts of the world. If I can't get fresh African birds-eye chillis (I've so far sucked at growing them) I use a mixture of dried African birds-eyes with fresh Asian birds-eyes. Asian birds-eye chillis are a super star in their own right but they also make second best for peri-peri. Hi, I'm a South African and I'm a peri-peri addict 🙂

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  24. This is another kind of recipe for chicken piri-piri. An invention of this chef. Miles away from the real one. That's fine.
    I've eaten chicken piri-piri since I was a child. My mother did it the original way and she started in Angola (Africa) using the real piri-piri from the land – "jindungo" in the native language. The chicken is cooked over charcoal, not in the oven, not in the pan. The sauce is quite simple (not this nonsense). jindungo, tomato paste, white wine, olive oil, salt, and butter. Mix it well and there you have it. Cover the chicken (with the bones) with the sauce and throw it onto the grill. Keep rubbing sauce throughout the cooking. Enjoy the real Portuguese recipe.

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