HOME GROWN PERI PERI HABANERO SAUCE PREPARATION
Peri Peri sauce became famous in Australia due the quirky ads from the fast food chain “Nando’s”. Made from the Birds Eye Chilli, a small red chilli commonly seen in asian grocers nowadays, both the the chilli and the sauce itself is known as ‘piri-piri’ in Portuguese. It’s name comes from the Swahili language – ‘piri-piri’ means ‘pepper-pepper’ – and has morphed into several iterations, including ‘pili-pili’ and ‘peri-peri’. The latter translation is commonly used in South Africa, home to countless chicken shops and the first-ever Nando’s.
Though we do grow the original Birds Eye Chilli, we have a great crop of multiple colored Habanero’s this season, so why not make the classic Peri Peri Sauce recipe with them using habaneros, garlic, ginger, pepper, salt, limes and sugar. Let the ferment begin!
|Camera:||Nikon Z7 II|
|Lens:||Nikon PC-E 85mm f2.8 ED with FTZ Adapter|
|Notes:||2 x Soft Diffuser Panels|
|Lighting||Godox AD600PRO with Godox P120H softbox and Godox AD300 Pro|