Like all hot peppers, this one originated in the Americas, but it was introduced into Mozambique by the Portuguese from where it spread to all Portuguese territories. A number of weeks ago, I was at my friend's house in San Diego, and a van parked outside advertising Mozambique Infused Cuisine and especially their locally produced brand of Piri-Piri Sauce, which they called Mozambiques famous hot sauce. I went onto their web site and found that they have a booth at the North Park Thursday Market. I'm back at my friend's house for a couple weeks, and tonight I walked to North Park and found the Sabor Piri-Piri Kitchen booth and ordered the Spicy Piri-Piri Chicken Stew. They had some other enticing dishes, like black eyed peas with kale, but it was the piri-piri I had come for. The stew consisted of tender chunks of chicken with green bell pepper in a light, fresh, and spicy tomato sauce. I was given some extra piri-piri sauce so I was able to taste it straight: it was quite spicy and somewhat sour. The stew was served with basmati rice. I could only take my food to go, so I joined some other people sitting on the curb of a nearby street which is where I photographed and ate the food. Now Mozambique can join the list of countries on my food blog.
Location: Sabor Piri-Piri Kitchen Booth, North Park Thursday Market, 30th St. & North Park Way, San Diego, California. Date: July 15, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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