If you want to taste a really strong spice, the PiliPili is what you need! Its fiery and powerful aroma is perfect for scenting cooking oils. In Madagascar, it is eaten as purée. Crushed with garlic, onions and a little lemon juice, the PiliPili is ideally savored with a good dish of white rice and meats.
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Pili Pili is an amazing chili pepper from Madagascar. It is a small yet strong spice. Pili Pili, also called bird’s eye chili, is dried in the sun after harvesting. It is then placed in jars and ready to be used in kitchens all over the world.
Chili peppers burn, it’s not a scoop. Yet the intensity of this small chili pepper from Madagascar is rather surprising. In many cultures, it is usually softened by mixing Pili Pili with crushed garlic or pink berries. Everyone has their own preferences. Some like to put chili peppers in oil to make it fragrant. Very often, they are made into chili paste, a popular sauce in the Indian Ocean islands. It is perfect to go with pizza or with meat and white rice. All you need is dried Pili Pili and you can make the chili puree yourself.
Most African recipes use « pily kely » chili paste, as it is called in Malagasy. It can also be stored in the fridge for longer term use. You just need 2 crushed cloves of garlic, a chopped onion and 3 tablespoons of water or lemon juice. Add a stock cube and a tablespoon of oil, then some salt if necessary. Finally, mix the whole ingredients to obtain a uniform texture. You can also directly use Pili Pili Powder to save time. Once the preparation has cooled down, pour the puree into a jar and place it in the fridge.
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