African peri peri peppers anyone?
katyajini
8 years ago
Featured Answer
Sort by:Oldest
Comments (11)
katyajini
8 years agoRelated Discussions
Can anyone tell me what type of pepper this is?
Comments (5)What esox07 said. Further...this variety has many names: Balloon, Pimenta Cambuci, Campane, Peri Peri, Ubatuba Cambuci, Uba Tuba, Nepalese bell, Aji Flor, Orchid, Bishops Hat, Bishops Crown and Christmas Bell to name a few!! The variety is believed to have been transferred from South America to Europe by the Portuguese in the 18th century. The plants are quite large growing 3 to 4 ft tall and produce 30 to 50 3 or 4 flat winged, wrinkled almost flying saucer like 1.5 to 2 inch wide pods. The flesh of each pod is thin though crisp to taste and they mature from green to red approximately 90-100 days after seedlings have emerged. The body of the pods have some detectable heat, but the wings are sweet and mild. This post was edited by ottawapepper on Mon, Mar 4, 13 at 18:00...See Morepeppers rotting
Comments (5)most of the pics i have found are pretty crummy but i have pepper maggots. at first i though i over watered also. the pods seem to be rotting but i noticed a line/trail in the rotted pepper part. cut it open to find the maggots. from what i have read the weavel seems to go after the placenta? but the maggot seems to stay just under the skin eating the flesh of the pepper. in turn causing the eaten parts to rot. i think it is maggots and not weavels that you have. google pepper maggot and look at the results. some pretty good pics of them as well while the weavel pics werent that good. i am drying most of mine into powder. if you keep any uneffected pods on the counter for a few days (3-4) they last of the maggots seem to show themselves and you can cull bad peppers again. then dry the rest. man what a dissapopintment. i had to yank 3 entire jap plants. lost my whole crop of ring of fire cayanne and most of my golden cayenne. plus 1/2 my red savinas are ruined as well my orange hab and scotch bonnet. virtually uneffected was my white bullet, piquin, black czech, fatalii, ubatuba cambuchi and peri peri. the rocotos came out unscathed but that might be because they have yet to flower. good luck Michael...See MorePeri - Peri Hybrid?
Comments (5)actually the term "Piri Piri" is a term used for a few different pepper most of which are of Portuguese influence Fidalga Vermelha (red) Fidalga Larangha (orange) Fidalga Amarelia (yellow) all are larger than the common African birds eye or "African Devil" as it is also called, but are all still called "Piri Piri" because they are used in traditional Piri Piri sauces of which there are a few ethnic types there are a few other of which i do not know there other names but they are also called Piri Piri throughout Africa,Brazil,Portugal, and any other Portuguese influenced country hope this helps thanks your friend Ajijoe...See MoreBerbere
Comments (18)Peri Peri marinated mahi mahi on couscous! :-) Dcarch - very very funny! The chicken breasts turned out great. I mixed the Penzeys "Piri Piri" seasoning - about 2 tsp. - into 1/2 cup of yogurt. Then I mixed 1 Tbsp. of olive oil with 1 Tbsp or so of Meyer lemon juice and a little zest. I whisked the yogurt mixture into the oil/lemon juice. I put the chicken in a zip lock bag and spread the yogurt over it. I added ginger slices to the bag along with some garlic slices. I really wanted to grill the chicken, however, -35 degree windchill kept me from doing that. I baked them in my 6 qt. Nesco and they were delicious. I will have to disagree with you Cheryl. I don't feel the 1/2 cup of yogurt compromised the seasoning blend one bit. The Penzeys catalog describes their Piri Piri seasoning blend as "awesomely hot and spicy North African-style hot pepper blend. Also known as berbere or bere bere." My own version of Berbere is heavy on fenugreek, garlic, ginger and allspice. And while I add cayenne to my blend - I reserve the bulk of the cayenne and add it when I am actually cooking. That way whatever I am making can be as hot as I want it. I am thrilled Penzeys had added this blend to their selection. It is a good base for me to start with - and then add additional fenugreek or whatever I like. This post was edited by teresa_mn on Mon, Jan 21, 13 at 14:28...See Morekatyajini
8 years agokatyajini
8 years agokatyajini
8 years agokatyajini
8 years agokatyajini
8 years ago
T S