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Tempero de Piri-Piri

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Tempero de Piri-Piri

Tempero de Piri-Piri is a staple in Portuguese kitchens, a dry seasoning blend that captures the fiery essence of the African bird's eye chili. This versatile mix finds its place beside the stove, always ready to lend its vibrant heat to grilled chicken, prawns, and pork. It's a nod to Portugal's culinary exchanges with Africa, a legacy that continues to spice up modern Portuguese tables.

The seasoning delivers a bold kick of heat, balanced by the earthy sweetness of paprika and the aromatic depth of garlic and oregano. A sprinkle of ground cumin adds warmth, while fine sea salt ties the flavors together. For a taste of Portugal's grilling tradition, rub this potent mix onto frango de churrasco, prawns, or pork before they meet the grill's embrace.

Ingredients

  • 4 tbspdried piri-piri chili flakes
  • 3 tbspsweet paprika
  • 2 tbspgarlic powder
  • 1 tbspdried oregano
  • 2 tspground cumin
  • 1 tbspfine sea salt

Method

  1. Place a dry skillet over medium heat and add 2 tsp ground cumin and 1 tbsp dried oregano. Stir gently and warm them for about 1 to 2 minutes until their aromas become pronounced, indicating the oils in the spices have been released. Remove the skillet from the heat and allow the spices to cool completely before proceeding.
  2. Using a mortar and pestle or a spice grinder, coarsely grind 4 tbsp dried piri-piri chili flakes. Aim for a texture that retains some larger pieces to ensure the blend has a distinct bite. Transfer the ground chili flakes to a mixing bowl.
  3. Add 3 tbsp sweet paprika, 2 tbsp garlic powder, the cooled cumin and oregano, and 1 tbsp fine sea salt to the bowl with the chili flakes. Use a spoon to thoroughly mix the spices together until they are evenly distributed, creating a uniform blend.
  4. To use the seasoning, take a spoonful and rub it into chicken, prawns, or pork. Add a drizzle of olive oil and a squeeze of lemon juice to help the spices adhere and penetrate the meat. Allow the meat to marinate for at least an hour to absorb the flavors fully.
  5. Transfer the remaining spice blend to an airtight jar. Store the jar in a cool, dark place to preserve the vibrant red color of the paprika and maintain the potency of the spices.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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