Mozambique

Mozambique is one of the spiritual homes of piri piri, a small, very hot Capsicum frutescens chili closely related to African bird’s eye. Farmers cultivate piri piri in coastal and inland areas, sometimes harvesting from semi-wild stands, and sell fresh pods, dried chilies, and chili mash to local markets and processors.

The formal industry is growing, with peri-peri sauces exported and licensed by international brands, and piri piri also entering global hot-sauce and seasoning markets. At home, Mozambicans use piri piri for marinades on galinha à zambeziana (grilled chicken), prawns, fish, and cassava dishes, typically mixing chilies with garlic, lemon or lime, and oil. Imported sauces exist but local piri piri pastes and vinegars are prized for their bright, citrusy, deeply penetrating heat that has made “Mozambique-style” peri-peri world famous.