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Recipe and introduction by Bryant Terry. Excerpted from Black Food: Stories, Art and Recipes from across the African Diaspora (A Cookbook), Edited by Bryant Terry.
Pili Pili (or Piri Piri) is the Swahili name for chiles. In many places throughout sub-Saharan Africa, bird's eye chiles are either blended with salt, fat, acid and herbs, or oil is infused with bird's eye chiles and herbs and used for drizzling over vegetables, grains, and any other food to add some kick.
Makes about 1 cup
1 teaspoons Smoked Spanish Paprika
2 (2-inch) thyme springs
2 (2-inch) rosemary sprigs
9 small Bird's Eye or Thai chiles
1 cup olive oil
In a small saucepan, combine all the ingredients and heat over low heat, stirring occasionally, until the oil starts to sizzle and the paprika has completely dissolved. Immediately remove from the heat and set aside to cool.
Transfer the mixture to a small jar or bottle, seal and refrigerate for a few days before using. Store in the refrigerator for up to 2 weeks.
Reprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant Terry, copyright © 2021. Published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House.
Photographs copyright © 2021 Oriana Koren
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
