A Blended Spice Recipe Handed Down to Sidney
By his Zulu Nanny ‘Edith’
This spice rub is ideal when moistened with lemon juice, lime juice, olive oil or a little white wine, massage into butter flied tiger prawn, spatchcock chicken, chicken wings, monkfish, tuna, scallops before grilling or barbecuing.
I love it with freshly pan braised large leaf spinach with lots of butter, as my nanny used to make it with ‘Maroggo’ a wild spinach found in Southern Africa which she used to go out and pick in the ‘ Veld’
Ingredients
- 3 heaped tablespoons dried ‘piri piri’ chillies
- 1 tablespoon soft brown sugar
- 1 teaspoon sea salt
- 1 teaspoon dried coriander seeds
- 1 teaspoon dried onion flakes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chopped garlic / fresh
- ½ teaspoon cumin
- 2 tablespoon lemon juice / fresh
- 1 teaspoon chopped ginger / fresh
- ½ teaspoon paprika
Method
- Place all dry ingredients in mortar and pestle and grind roughly then briefly grind in wet ingredients with lemon juice
- Place in container and refrigerate for a day before using, can be stored in refrigerator for two weeks.
Thanks Sid and Ali love hearing from you with all your thoughts. We wish you a very Happy and busy New Year Russ and Sue xx
I have enjoyed Sid’s Peri Peri dishes many a time, the Hot Smoked Salmon with Peri Peri he does is my favourite, hopefully he will share this recipe with us all soon, or in their upcoming Cookery Book, ‘Take a Walk on The Wild Side’
My dad makes the best Piri Piri Chicken, cant wait for the Summer till we BBQ again