West Africa · Side
Molho de Piri-Piri (Spicy Chili and Garlic Condiment)
A pungent, fiery emulsion of Malagueta peppers, garlic, olive oil, and bay leaf essential for grilled fish.
The story
Found on every restaurant table and home kitchen counter across the Cape Verdean archipelago, Molho de Piri-Piri is the ubiquitous lifeblood of island dining. Derived from Portuguese maritime trade and West African pepper cultivars, this sauce is spooned freely over grilled tuna, boiled cassava, and rich cachupa stews. Traditional makers gently warm the oil to temper the raw burn of garlic and activate the lipid-soluble capsaicin of the tiny malagueta chilies.
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