Sauces
Mozambican Piri-Piri
Molho piri-piri
Mozambique
Small bird's eye chillies crushed with garlic, lemon and oil into a rough red sauce used both as a marinade and at the table.
Original eatfuls sticker artwork
What it is
A closer look at Mozambican Piri-Piri.
Small bird's eye chillies crushed with garlic, lemon and oil into a rough red sauce used both as a marinade and at the table.
What to look for
Know it when you find it.
Every grill makes its own and they vary wildly. Ask for it on the side first — the Maputo versions are hotter than the export bottles suggest.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mozambican Piri-Piri.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
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Dominican Republic
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A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.
Timor-Leste
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Ai-manas
The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
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A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.