Recipe: Spice It Up With Peri Peri Sauce
If you’ve been to England, I assume you know what Nandos is or Barcelos in Lagos or Accra and you definitely know how addictive these semi-fast food chains are. In the three years that I went to school there, Nandos saved my life during my lonely train rides from Euston Station to Shrewsbury and Birmingham. Leaving England, Nandos was one of the things I missed most and the day I found the Nandos peri peri sauce in the stores was really exciting.
This birthed the idea of my homemade recipe below. Enjoy!
2 bell peppers
1 red onion
15 Thai chilli peppers
4 cloves garlic
2 whole lemons – juiced (plus zest)
1 tsp dried oregano
1tsp black pepper
Salt to taste
1 1/2 tsp smoked paprika
1/2 cup red wine vinegar
2 bay leaves
1/2 cup extra virgin olive oil
1/4 cup lemon juice
Zest of lemon
1/4 red wine vinegar
1. In an oven, slightly roast bell pepper and onions.
2. Transfer roasted ingredients to a blender, add in chilli peppers, garlic, squeezed lemon juice, red wine vinegar, lemon zest, oregano, salt and pepper.
3. Puree until smooth.
4. Transfer blended ingredients into a clean pot, then add in bay leaves and slow cook on medium heat for about 20 minutes.
5. Note: Alternatively, you can blend the bay leaves in (step 2 and 3).
6. Let the sauce cool. When cool, remove the bay leaves and transfer to blender again.
7. Add in all extra ingredients apart from olive oil and pulse for another few minutes until smooth.
8. Slowly add in olive oil while blender is running.
9. Use sauce to marinade shrimp, chicken, fish, and any meat of choice.