During our trip to Washington DC over the holidays, one of the highlights was going to Nandos restaurant. For those not familiar, Nandos is a South African restaurant chain which we also have in Zimbabwe. It was the best food we had on that trip. They were playing music from Africa which made it so comforting being in a place that is so familiar.
Nandos is known for their flame grilled chicken in their signature piri-piri seasoning and sauces. Piri-piri is a small hot pepper that is found in many countries in Southern Africa. Piri-piri actually means hot-hot in Swahili. The equivalent in Shona is mhiripiri, which for us is any hot pepper.
I decided to recreate their Portuguese rice which also has their piripiri seasoning. It is just so deliciuos.
First of all I made the piri-piri seasoning. I took equal amounts of salt, garlic powder, paprika, oregano, cayenne pepper or piri piri pepper, cumin and black pepper. And mix it together.
To make the rice, you fry the rice in canola oil and the piri piri seasoning until lightly toasted.
Add the cooked rice and sauté until well blended.
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoon canola oil
- 1 cup rice
- 1 teaspooon piripiri seasoning plus 1 teaspoon piripiri seasoning
- 1 chicken stock cube
- ½ yellow bell pepper
- ½ red bell pepper
- 1 crushed garlic clove
- Mix all the ingredients for the piripiri seasoning
- Fry the rice in canola oil and one teaspoon piripiri seasoning until lightly toasted.
- Add 2 cups hot water and a stock cube, bring to boil and reduce heat. Cook rice until it is light and fluffy.
- While the rice is cooking sauté chopped bell peppers and garlic and some more piripiri seasoning depending on how hot you want it to be.
- Add the cooked rice and sauté until well blended.