Peri-peri was originally produced by Portugese explorers in parts of Africa such as Mozambique, and later spread to other Portugese colonies. It’s a red pepper hot sauce and derived from the pili pili pepper plant. 

Here is a recipe that is a remake of the peri-peri sauce, but not made from the real pili pili peppers. It can be made with supermarket ingredients and tastes almost like the real thing! You can substitute the marinade with any other vegetable you like.

Mushroom Marinade 

• 3/4 cup greek yogurt
• 1 tsp Himalayan pink salt
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp paprika
• 5 cloves of garlic (chopped)
• 1 tsp red chilli flakes
• 2 packets of sliced Cremini mushrooms (baby portobello mushrooms)

Sauce 

• 2 tbsp unsalted butter
• 3/4 medium yellow onion, finely chopped
• 1 tsp finely chopped fresh ginger
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 (14-oz) can crushed tomatoes
• 1/2 cup cooking cream (or Orasi Non-GMO Soy Cooking Cream)
• 1 tsp Himalayan pink salt
• 1 tbsp brown sugar
• 1 tsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Method

1. In a bowl large enough to hold the mushrooms, whisk together the marinade. Add the mushrooms and mix until it is evenly coated. Cover and leave aside for 10 minutes.

To make the sauce

2. Melt the butter over medium heat in a large pan
3. Add the onions and ginger, stir until soft. Do not brown; reduce the heat if necessary
4. Add the spices and cook for 2 minutes more. Add the tomatoes, cream, salt, sugar, pepper and 1/2 cup water. 
5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened. Leave it to simmer for 15 minutes. 
6. Taste and adjust the seasoning if necessary (I usually add a pinch more of sugar)
7. Add the mushrooms to the sauce and simmer until the mushrooms are warmed through and fully cooked.
8. Sprinkle the cilantro over the mushrooms and serve with toasted garlic butter bread.