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Periperi Marinade
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A spicy marinade from Mozambique to use on a variety of meats.


  • 4 tbsp (60 ml) lemon juice
  • 4 tbsp (60 ml) olive oil
  • 1 tbsp (15 ml) cayenne powder + 1 tbsp (15 ml) paprika.
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) black pepper
  • 1 tsp (5 ml) garlic powder
  • Mix above ingredients into a paste.
  • For whole chicken: Spread marinade between meat and skin.
  • Marinate 30 min and cook as usual.
  • For kabobs: Roll kabobs around in paste until well coated.
  • Marinate 15 min and cook as usual.
  • For shrimp: Peel and de-vein shrimp and baste with marinade.
  • Barbecue or grill as usual.
For milder marinade use less cayenne and more paprika.

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