Peri-Peri Chicken

When my brother and I went to Namibia in 2001 on safari we were intoduced to the peri-peri plant, which produces a pepper-like fruit resembling tiny red berries. They are extremely spicy, but very, very good! I acquired a real taste for peri-peri sauce while in Africa and wanted to bring that spice back home.


  • Chicken pieces (whatever makes you happy)
  • Peri-peri sauce (e.g., Rhino Peri-Peri by the Kalahari Pepper Co.)
  • Green Tomatoes
  • Yellow Bell Pepper
  • Onion
  • Carrot
  • Rice
  • The Method:

    I don't pretend that this is authentic African cuisine. Its an authentic flavor, but who knows if anyone in the whole continent cooks quite this way?

    Cut up the chicken, tomatoes, pepper, onion and carrot. Stir fry the incredients in a wok or deep skillet with some light oil to soften the vegetables and brown the meat. Alternatively, you could batter and fry the green tomatoes.

    Add the peri-peri sauce and water. Cover and let simmer on low heat until the chicken is tender. If a thicker sauce is desired, you could add some corn starch or cut up some potatoes, but these must simmer a long time to break down (you might want to boil them first to spare overcooking the other ingredients).

    Serve over rice with a Tafel or Tusker lager and a side salad.

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