Has anyone heard of pili-pili peppers?!
Has anyone heard of pili-pili peppers?
They are the hottest little chiles I can remember eating, but I am having a hard time finding information on them...the spelling could be off, but I would love to find some of these for cooking and such...thanks.
Answers:
Pili Pili peppers are spicy but delicious!
They are also known as African Birdseye peppers.
But it should be pointed out that pili-pili simply means "pepper-pepper" and is a generic term for any African chile.
Most sources state that the birdseye is Capsicum frutescens, making it a relative of the tabasco chile. Depending on growing conditions, the plants range in height from one and a half to four feet tall, and are usually very bushy. The leaves vary in length from 1 ? to 3 inches and in width from ? inch to 1 inch. The fruits generally measure between 1/2 and 1 inch long and taper to a blunt point. Immature pod color is green, mature color is bright red.
Pungency can vary according to precise variety of birdseye, where it is grown, and environmental conditions. The birdseye, particularly the Ugandan variety, is thought to be the most pungent chile, measuring up to 175,000 Scoville Heat Units.
Here's a great recipe:
Shrimp Pili-Pili
Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken.
Marinade:
1 tablespoon crushed dried African birdseye chile, or substitute piquin
1/4 cup butter or margarine
1/4 cup peanut oil
4 cloves garlic, minced
3 tablespoons lime or lemon juice, fresh preferred
1 pound large shrimp or prawns, shelled and deveined
METHOD:
Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.
Toss the shrimp in the marinade and marinate for a couple of hours in the refrigerator..
Thread the shrimp on skewers and grill over charcoal or broil, until the shrimp are slightly browned and done.
Note: Double the marinade recipe and use it as a sauce over the cooked shrimp. and serve on the side.
Yield: 4 servings
Heat Scale: Hot