Use these two Portuguese flavours together for AWESOME authentic dishes and spice things up! Add to Home made stews, casseroles, slow cooker. Add to Chicken, Steak or Prawns for an authentic Piri-Piri meal!
** To make authentic Portuguese chicken, marinade with 2-3 tbsp Belicious Portugese Spice, about 3-4 tbsp of Belicious Piri-Piri Sauce (or more if you like a good punch!) add a beer, and set in fridge for more than an hour or leave overnight. Barbecue on hot, basting now and then, or oven bake.
** Make Mozambican Portuguese prawns – For 1 kg of King Prawns – butterfly each prawn by cutting open on the back, take out vein and clean head. Marinade with salt, 1 tbsp Belicious Portuguese Spice and 4-5 tbsp Belicious Piri-Piri, and a squeeze of 2 lemons. Leave at least for a couple hours or overnight. Barbecue by pressing down the open prawn with a spatula for 40 seconds, turn around and do the same on the other side. Place all prawns in a dish. Melt 250g butter in the microwave, taking care not to burn. Add more piri-piri, more lemon and salt to the butter. Drizzle over the prawns. Hard work, but sooooo worth it!
** Use these two Portuguese sensation flavours together and pan-fry minute steaks to make “Pregos” – (Steak sandwiches)
This product contains no additives or unnatural flavour enhancers.
We recommend that you add a teaspoon or two of sugar do your dish and salt to taste… This will balance the flavour of the sourness of the vinegar.
For best results, add a drizzle of Belicious Piri-piri to your plate of food.. every.single.day.
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