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Mozambican Peri-Peri Seasoning Blend, Gifts for Foodies, Foodie Gift, Chef Gift

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Mozambican Peri-Peri Seasoning Blend, Gifts for Foodies, Foodie Gift, Chef Gift

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Overview

  • Handmade item
  • Materials: Ground Red Chiles, Paprika, Coarse Sea Salt, Olive Oil Powder, Lemon Zest, Lemon Juice Powder, Garlic Powder, Cayenne Pepper, Parsley, Signature and Traditional Blends, Take Your Taste Buds on a Global Journey, Stock Your Spice Pantry With The Best, Buy Only The Best From Allspice Emporium
  • Favorited by: 1088 people
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Description

FOR FULL PRODUCT DESCRIPTION AND COMPLIMENTARY RECIPE(S), PLEASE CLICK ON +MORE.

The traditional ethnic cuisine of Mozambique is rich and varied. Mozambican food is decidedly spicy due to the chile peppers, garlic and lemons that are liberally used. Peri-peri means "spicy-spicy" and it is a standard accompaniment to just about all meals. It is one of the most characteristic flavors of the cuisine. Traditionally it is made by pounding red chiles, garlic, salt and olive oil and lemon juice together.

My Mozambican Peri-Peri Seasoning Blend combines Ground Red Chiles, Paprika, Coarse Sea Salt, Olive Oil Powder, Lemon Zest, Lemon Juice Powder, Garlic Powder, Cayenne Pepper, and Parsley.

Combine ⅓ cup of seasoning blend with 2 Tablespoons of olive oil, 1 Tablespoon of fresh lemon juice and a little water to form an authentic peri-peri paste. Use this paste to add powerful kick to anything you want, or prepare traditional Mozambican dishes.

Complimentary Recipe(s):

Mozambican Spicy Prawns
Makes 6 servings

Equipment Mise en Place: Cutting board, Chef’s knife, large mixing bowl, measuring spoons, dry measuring cups, liquid measuring cup, sieve, wooden spoon, medium saucepan, large saucepan, large skillet, paper towels, grill pan, tongs, ladle, serving plates

Ingredients:
2 pounds of medium prawns, shelled & deveined
1 Tablespoon + 2 teaspoons Mozambican Peri-Peri Seasoning Blend
Pinch granulated sugar
Pinch ground allspice
Prawn shells
2 cups tomato juice
½ cup unsweetened coconut milk
1 Tablespoon peanut butter

For the coconut rice:
2 cups long-grain white rice
1 cup coconut milk
3 cups cold water

Fried Plantains:
2 plantains, thinly sliced on the diagonal
3 Tablespoons canola oil, plus more for the grill rack or grill pan
Sea salt & white pepper, to taste

Garnishes:
Chopped cilantro
Roasted peanuts

Method:
1. In medium saucepan, combine prawn shells, tomato juice, coconut milk, peanut butter. Bring mixture to a boil, stirring often. Add 2 teaspoons of seasoning blend, pinch of sugar, and pinch of allspice. Bring mixture back to a boil, then pass through a sieve. Discard shells and other solids.
2. In large saucepan, bring rice, coconut milk, and water to a boil. Reduce heat, cover, and simmer for 25 minutes. Take an occasional peek to make sure the rice isn’t sticking to the bottom of the pan.
3. Season plantains with salt and white pepper. In large skillet, heat canola oil over medium-high heat and sauté plantains on both sides until brown and soft, 3 to 4 minutes. Drain on paper towel-lined plate.
4. Season prawns with 1 Tablespoon of seasoning blend, coating well; place on oiled grill pan over medium-high heat, turning once, until cooked through, 7 to 10 minutes total, depending on size.
5. To serve, mound coconut rice in the center of warm serving plates; ladle sauce around the rice. Lean prawns against the rice, place a plantain between the prawns, and garnish with peanuts and cilantro.

Galinha à Zambeziana (Chicken Zambezia)
Makes about 6 servings

Equipment Mise en Place: Cutting board, Chef’s knife, large, shallow glass or enameled baking dish, liquid measuring cup, measuring spoons, paper towels, broiling pan with rack, two small mixing bowls, tongs, small skillet, sauce boat, wooden spoon, aluminum foil, large serving platter

Ingredients:
Two 2- to 2½-pound chickens, each split into halves and the small protruding breastbones flattened with the side of a cleaver

Marinade:
1 cup fresh lemon juice, strained
2 teaspoons fresh garlic, crushed
2 heaping teaspoons Mozambican Piri-Piri Seasoning Blend

Piri-Piri Sauce:
2 Tablespoons melted butter or olive oil
1½ cups coconut milk
1 to 2 teaspoons sea salt (to taste)

Method:
1. Combine lemon juice, garlic, seasoning blend, and salt in baking dish.
2. Add chicken halves, coating well with marinade. Marinate at room temperature for 2 hours or refrigerate for at least 4 hours, turning chicken halves over from time to time.
3. Preheat oven broiler. Pat chicken halves dry with paper towels; arrange skin side down on broiling pan rack.
5. Combine butter with ½ cup of coconut milk; brush about 2 Tablespoons of mixture evenly over chicken.
6. Broil 4 inches from heat for 5 minutes, baste with another 2 Tablespoons of butter mixture, then broil 8 to 10 minutes longer.
7. With tongs, flip chicken halves, then baste again, and broil for about 10 minutes, basting once or twice.
8. To test for doneness, pierce a thigh with the Chef’s knife. The juices should run clear yellow; if it is still slightly pink, broil the chicken for another 2 or 3 minutes.
9. Transfer chicken to heated serving platter; drape loosely with foil to keep warm.
10. Pour juices from bottom of broiling pan into small skillet. Add any remaining basting liquid and the reserved cup of coconut milk. Cook, stirring constantly, over low heat for 4 to 5 minutes, until sauce is thoroughly heated. Do not bring sauce to a boil, as it may curdle.
11. Taste; add sea salt and black pepper if needed. Pour piri-piri sauce into a sauce boat and serve with broiled chicken.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store at room temperature for up to one year unless otherwise specified. Thanks for your patronage!

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy and wheat.

💗Handmade with Love
🌿Highest Quality Ingredients
🗽Made in the USA

Ready For Gift Giving: Seasoning Blends/Spice Rack/Gifts For Foodies/Foodie Gift/Seasonings Gifts/Cooking Gift/Chef Gift

©2014 Allspice Emporium, All Rights Reserved
FOR FULL PRODUCT DESCRIPTION AND COMPLIMENTARY RECIPE(S), PLEASE CLICK ON +MORE.

The traditional ethnic cuisine of Mozambique is rich and varied. Mozambican food is decidedly spicy due to the chile peppers, garlic and lemons that are liberally used. Peri-peri means "spicy-spicy" and it is a standard accompaniment to just about all meals. It is one of the most characteristic flavors of the cuisine. Traditionally it is made by pounding red chiles, garlic, salt and olive oil and lemon juice together.

My Mozambican Peri-Peri Seasoning Blend combines Ground Red Chiles, Paprika, Coarse Sea Salt, Olive Oil Powder, Lemon Zest, Lemon Juice Powder, Garlic Powder, Cayenne Pepper, and Parsley.

Combine ⅓ cup of seasoning blend with 2 Tablespoons of olive oil, 1 Tablespoon of fresh lemon juice and a little water to form an authentic peri-peri paste. Use this paste to add powerful kick to anything you want, or prepare traditional Mozambican dishes.

Complimentary Recipe(s):

Mozambican Spicy Prawns
Makes 6 servings

Equipment Mise en Place: Cutting board, Chef’s knife, large mixing bowl, measuring spoons, dry measuring cups, liquid measuring cup, sieve, wooden spoon, medium saucepan, large saucepan, large skillet, paper towels, grill pan, tongs, ladle, serving plates

Ingredients:
2 pounds of medium prawns, shelled & deveined
1 Tablespoon + 2 teaspoons Mozambican Peri-Peri Seasoning Blend
Pinch granulated sugar
Pinch ground allspice
Prawn shells
2 cups tomato juice
½ cup unsweetened coconut milk
1 Tablespoon peanut butter

For the coconut rice:
2 cups long-grain white rice
1 cup coconut milk
3 cups cold water

Fried Plantains:
2 plantains, thinly sliced on the diagonal
3 Tablespoons canola oil, plus more for the grill rack or grill pan
Sea salt & white pepper, to taste

Garnishes:
Chopped cilantro
Roasted peanuts

Method:
1. In medium saucepan, combine prawn shells, tomato juice, coconut milk, peanut butter. Bring mixture to a boil, stirring often. Add 2 teaspoons of seasoning blend, pinch of sugar, and pinch of allspice. Bring mixture back to a boil, then pass through a sieve. Discard shells and other solids.
2. In large saucepan, bring rice, coconut milk, and water to a boil. Reduce heat, cover, and simmer for 25 minutes. Take an occasional peek to make sure the rice isn’t sticking to the bottom of the pan.
3. Season plantains with salt and white pepper. In large skillet, heat canola oil over medium-high heat and sauté plantains on both sides until brown and soft, 3 to 4 minutes. Drain on paper towel-lined plate.
4. Season prawns with 1 Tablespoon of seasoning blend, coating well; place on oiled grill pan over medium-high heat, turning once, until cooked through, 7 to 10 minutes total, depending on size.
5. To serve, mound coconut rice in the center of warm serving plates; ladle sauce around the rice. Lean prawns against the rice, place a plantain between the prawns, and garnish with peanuts and cilantro.

Galinha à Zambeziana (Chicken Zambezia)
Makes about 6 servings

Equipment Mise en Place: Cutting board, Chef’s knife, large, shallow glass or enameled baking dish, liquid measuring cup, measuring spoons, paper towels, broiling pan with rack, two small mixing bowls, tongs, small skillet, sauce boat, wooden spoon, aluminum foil, large serving platter

Ingredients:
Two 2- to 2½-pound chickens, each split into halves and the small protruding breastbones flattened with the side of a cleaver

Marinade:
1 cup fresh lemon juice, strained
2 teaspoons fresh garlic, crushed
2 heaping teaspoons Mozambican Piri-Piri Seasoning Blend

Piri-Piri Sauce:
2 Tablespoons melted butter or olive oil
1½ cups coconut milk
1 to 2 teaspoons sea salt (to taste)

Method:
1. Combine lemon juice, garlic, seasoning blend, and salt in baking dish.
2. Add chicken halves, coating well with marinade. Marinate at room temperature for 2 hours or refrigerate for at least 4 hours, turning chicken halves over from time to time.
3. Preheat oven broiler. Pat chicken halves dry with paper towels; arrange skin side down on broiling pan rack.
5. Combine butter with ½ cup of coconut milk; brush about 2 Tablespoons of mixture evenly over chicken.
6. Broil 4 inches from heat for 5 minutes, baste with another 2 Tablespoons of butter mixture, then broil 8 to 10 minutes longer.
7. With tongs, flip chicken halves, then baste again, and broil for about 10 minutes, basting once or twice.
8. To test for doneness, pierce a thigh with the Chef’s knife. The juices should run clear yellow; if it is still slightly pink, broil the chicken for another 2 or 3 minutes.
9. Transfer chicken to heated serving platter; drape loosely with foil to keep warm.
10. Pour juices from bottom of broiling pan into small skillet. Add any remaining basting liquid and the reserved cup of coconut milk. Cook, stirring constantly, over low heat for 4 to 5 minutes, until sauce is thoroughly heated. Do not bring sauce to a boil, as it may curdle.
11. Taste; add sea salt and black pepper if needed. Pour piri-piri sauce into a sauce boat and serve with broiled chicken.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store at room temperature for up to one year unless otherwise specified. Thanks for your patronage!

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy and wheat.

💗Handmade with Love
🌿Highest Quality Ingredients
🗽Made in the USA

Ready For Gift Giving: Seasoning Blends/Spice Rack/Gifts For Foodies/Foodie Gift/Seasonings Gifts/Cooking Gift/Chef Gift

©2014 Allspice Emporium, All Rights Reserved

Reviews

5 out of 5 stars
(1,484)

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Returns & exchanges

I gladly accept cancellations

Request a cancellation within: 1 hour of purchase

I don't accept returns or exchanges

But please contact me if you have any problems with your order.

FAQs

Each order is lovingly packed with tissue paper and confetti FREE OF CHARGE. Ship directly to your recipient or just remove the outer shipping label and wrap the box!
Please provide your correct address, verified by the US Postal Service. If your order is sent to the wrong address, I will not send out a replacement.
Once your package is delivered, and the US Postal Service verifies successful completion of service via tracking, I am not responsible for misplacement. If the USPS confirms the loss of your order, I will file a claim and send out a replacement once it is completed.
If you live in an apartment building or other dwelling with security, a superintendent, etc. who accept packages from your postal carrier, please request signature confirmation.
My goal is to earn your 5 STAR positive review. If there is ever a problem with your order, please give me a chance to MAKE IT RIGHT. Contact me immediately via Etsy to reach an amicable resolution.
If you receive a coupon code from Allspice Emporium and forget to use it, please do not request to use it after your purchase. Instead, use it NEXT TIME.
At this time, I do not sell wholesale. Thanks!
International (and domestic) customers please note that estimated shipping rates are based on kraft box packaging weighing less than 8 ounces. Glass jars filled with product can weigh up to 8.25 ounces per single jar. Ordering several jars is a welcome option, but will require payment of additional shipping fees. The same applies when ordering products packaged in 8 ounce zipper pouches.
Allspice Emporium gladly accepts expedited order requests, but will not be held responsible in the event of a delay by the US Postal Service. Please take this into consideration and plan accordingly.

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