Mango & Lime Piri Piri
Under the mango tree with this tangy tropical roast & it’s veggie variations
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IT’S MANGO SEASON! While driving along the villages of the Gwari tribes in Niger State, my mother and I stopped by a group of women sitting under a bush of mango trees, selling their fruits. This was the most delightful sight, however simple, these mangoes had the world’s shortest mileage on them, probably falling straight from the trees into their baskets. It was truly a blessing to be able to buy them not long after and not far from their birthplace. How could I not be inspired by this? We happily shared our baskets of sunshine with friends and neighbours, and after eating that ripened golden flesh, I could not be happier to get cooking with them.
Off I went to create the first version of the Mango & Lime Piri Piri Chicken, written for the Guardian Nigeria, in 2016. I called it something else at the time. Inspired by this memorable experience with my mother, 7 years ago to this day, while travelling across Nigeria. Now shared as the story, Under the mango tree, on page 108, forever bound in Africana. Have you read it?
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Mango & Lime Piri Piri
I adore this recipe with Mozambiquan-inspired ‘piri piri’ – the famous tangy, chilli marinade, sauce or dip enjoyed across the world. Transporting you to an African tropical coast. I use sweeter scotch bonnets instead of the traditional and more assertive African bird’s eye, called pili pili in East Africa. You could mix several different chillies for a beautifully nuanced flavour and varying heat. The sweeter the mangoes, the sweeter your marinade, so ‘pluck’ wisely. Watch me cook this on the grill.
Feeds 4 - 6
Ingredients