Piri Piri Piri Piri, Do Ya Do Ya Do Ya Do Ya, Know What You're Doing Doing To Me

NATIONAL DISH OF MOZAMBIQUE - Shrimp Piri-Piri

So I have been pretty Poor Form of late. With Christmas and New Year's, I haven't took the time to put up some recent posts. I've made about 6 National Dishes since the start of December, now I just have to post the videos. So to get back into the swing of things let's head back to the great big land that is Africa.

Well look at that, Mother Africa has something special in store for us today with Shrimp Piri-Piri. As the name suggests, we will be using some seafood as the core ingredient. But the more surprising thing about this African recipe is that there is not a nut in sight!

I think most people in the world call these crustaceans shrimp, but in Australia we of course have to be different. We call them prawns. Thereby trying to imitate the Aussie accent with "Throw another Shrimp on the Barbie" is an epic fail. So don't come the raw prawn with me!

We Australians like our friendly rivalries (and taking the piss out of everything, not literally of course!), and where you live is one of the ways you know which "gang" you belong to. In Melbourne you have the trendy, intelligible and affluent South Side of the River, or the alternative, bohemian and bogan North Side of the River. And the less said about the West and East sides the better. My friend Benji was throwing the 1st BBQ of the summer, so I needed a nice and easy recipe to take over the North Side of the River. Also I needed less baggage in case I was chased by criminals. So I settled on BBQ'd marinated prawns.

Marinating the prawns was really easy, although I was concerned about the amount of chilli that they were marinating in. These concerns were amplified when I researched Piri-Piri and realised how hot they are. So with the Ambulance set on speed dial, off I set to the North Side of the River for relaxing drinks and a barbie!

(Look out for "Special" Guest Star Chad, who when around always has to be in the videos.)

Enjoy, or as they say in Mozambique, Bom apetite! (which is Portuguese, bizarro!)


For those who are brave and can handle some heat: http://www.globalgourmet.com/destinations/cookbooks/chile-pepper/shrimp-piri.html#axzz17VTbDMxe

Difficulty:       5 

Appearance:  4 

Taste:             4 

TOTAL:        13

Chopping and cooking the marinate was simple, and threading the prawns onto skewers was no problem either.

The prawns had turned a nice orangey-red colour that went well with salad. And BBQ'ing them created a great smokey aroma.


And now for the taste: WOAHHHH MUMMA! It's not so much that they were hot, but that they were HOOOTTTT! They did taste pretty damn good even though I'm not a huge fan of chilli. The spicy taste disappeared shortly after eating the succulent prawns, however, after eating a few the tingling and numbness in your lips certainly didn't! To combat this we just got more drunk. Problem Solved!