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Recipes with piri-piri chilli

3 recipes that use piri-piri chilli, with photos, step-by-step instructions and cook times. The quickest, Arroz de lingueirão, takes 60 minutes. It is most often cooked with garlic, onion and coriander.

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Feijoada de búzios

On the western Algarve coast around Sagres and Aljezur, whelks gathered from the rocks go into a thick, tomatoey bean stew that is the seaside cousin of the meat feijoada. It is winter food, served steaming from big pots at local festivals and in family kitchens, with rice on the side. This contains pork (chouriço); leave it out and add an extra teaspoon of smoked paprika if you prefer. Chef's tip: cook the whelks separately first so you can slice them and control their texture.

105 minPortugueseFishGluten free
by KrazyBadal 0 views

Arroz de lingueirão

When the tide drops on the Ria Formosa near Fuzeta, pickers dig razor clams from the mud, and by lunchtime the riverside tascas are serving them in this loose, brothy rice, called malandrinho because it should still ripple in the bowl. Tomato, garlic and a big handful of coriander carry the sweet, briny clam flavour. The recipe uses a little white wine; for an alcohol-free version use the same amount of water with a teaspoon of lemon juice. Chef's tip: add the razor clams for the last 2 minutes only, or they turn rubbery.

60 minPortugueseRice & GrainsGluten free
by KrazyBadal 0 views

Matapa

Matapa is the great dish of southern Mozambique, from Maputo to Inhambane: young cassava leaves pounded and cooked for a long time with ground peanuts, coconut milk and garlic until soft, creamy and deep green. It is eaten with rice or xima (maize porridge), and on the coast it often has crab or prawns stirred in; this version keeps to the leaves. Frozen ground cassava leaves are sold in African grocers. Chef's tip: cook the cassava leaves for at least an hour; undercooked they taste bitter and are not safe to eat.

90 minSouthern AfricanCurriesVeganGluten free
by KrazyBadal 0 views

Goes well with piri-piri chilli