About Peri Peri Masala

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Peri peri masala, a spicy and tangy seasoning, has origins rooted in the fusion of Portuguese and African culinary traditions. The word “peri peri” (also spelled “piri piri” or “pili pili”) comes from the Swahili word for “pepper” and refers to a type of small, fiery chili (African Bird’s Eye chili) originally native to Mozambique. Portuguese explorers encountered this chili in Africa in the 15th century and began incorporating it into their dishes, creating the base for what would eventually become peri peri seasoning.

Origins of Peri Peri Masala

Portuguese settlers in Mozambique created the earliest forms of peri peri seasoning by blending local chilis with ingredients like garlic, lemon, vinegar, and herbs. The combination yielded a spicy, tangy marinade perfect for grilling meats, especially chicken. Over time, this marinade became a staple in Portuguese-African cuisine and spread to other countries through Portuguese colonial trade routes.

Evolution of Peri Peri Seasoning to Peri Peri Masala

Peri peri seasoning gained global fame, especially when it was popularized by restaurant chains like Nando’s, which added their own twist to the recipe. This helped transform peri peri from a traditional marinade into a versatile powdered spice blend—peri peri masala—that could be sprinkled over a wide variety of foods.

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