The ultimate comfort food...
NOT to be mistaken for the Spanish cousin "chorizo", Portuguese Chourcio has its OWN identity and FLAVOR.
While both are made with pork shoulder, paprika, garlic, black pepper, and salt, about 20% of the Chorizo's weight comes from paprika.
Chouriço, on the other hand, has much less paprika, much MORE garlic (well of course-ha-ha and MORE still, black pepper. Portuguese red wine (tinto) is also used in the making of Chourico to balance out the spices and give this sausage its OWN UNIQUE flavor.
Chourico is spicy but not over powering and is the perfect pairing to the sweet potato mash and caramelized onion chutney I made in my recipe pictured above. The addition of the parsley adds yet another layer of flavor and brings a bit of freshness to my dish that you wouldn't expect.
This is how I recipe test. Good thing I had that bowl of fruit for breakfast.
I am so proud to say I MADE THESE from scratch...
Ok, not exactly...
I bought the dough, but the rest was all me!
They were so yummy and easy despite what the Portuguese bakeries will tell you. (ha-ha)
So, lesson here is don't be afraid to try a new recipe out even if you've heard you can't make it at home.
I LOVE this stuff! It reminds me of big family feasts at my Uncle Lewis' house in Portugal where the food is always abundant and the wine flows freely. I can hardly wait to sink my teeth into this chicken again next week when I visit my native Gafanhas. (short for our village name)
So just what is Piri Piri?...
Well, it's a sauce made from African's Birds Eye Chilis and it TRUMPS any hot sauce in my opinion.
First discovered by the Portuguese and brought to Goa, the plant adapted to the hot climate from it's native African roots. Found growing in such places as Malawi, Ghana, Nigeria, Zimbabwe and Mozambique, this tropical forest spice, originally called "Pili Pili" , which is the Swahili word for "pepper, pepper" later became known as Piri Piri.
Another fine example of how Portuguese explorers gathered ingredients and spices to share with the world during the 16th century, Age of Discovery. Thanks to their Trade Routes, I get to eat my favorite frango churrasco whenever I want.
BTW, If you have never tried this spicy Piri Piri chicken, please give it a try. You can find it at Portuguese (& sometimes Brazilian) restaurants or you can grill it yourself using the Piri Piri sauce found in specialty shops. Your guests will love it.
Either way, the traditional double starch side dish can help cool down your palette while offering balance to this dish.
Thank you to our African friends for growing such a culinary gem.