Portuguese settlers in Mozambique are credited with having invented this zesty, fiery sauce containing peri peri chillies, lemon, herbs and spices. It tastes great with protein and a variety of veggies.
Cooking InstructionsDownload PDF
To make the peri-peri sauce, place the chillies, ginger, garlic, onion, oil, sugar, coriander, tomato paste, paprika and seasoning in a blender or food processor and blitz until a smooth sauce forms. If you don’t have a blender, finely chop the ingredients or place them in a pestle and mortar before grinding to a fine paste by hand. Taste the sauce and adjust the seasoning with a squeeze of lemon juice.
Place the chicken wings and ⅔ of the peri-peri sauce together in a resealable bag or container. Allow the chicken wings to marinate for at least 1 hour or overnight. Reserve the leftover sauce for basting.
Prepare a barbecue to medium heat or place a griddle pan over medium heat.
Stand the corn up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.
Place the chicken and corn on the barbecue and grill, basting the chicken often, for 15-20 minutes or until the chicken is cooked through and the corn is charred and tender.
Baste the corn with butter and serve with the chicken wings and lime wedges.