[Sca-cooks] Bouillabaise quote from NY Times...

[Gorgeous Muiredach]

>Piri-piri sauce
>"This explosive hot pepper from Angola & Mozambique is hard to find.  Hot
>chili
>peppers or dried flakes are the common substitutes.  If you cannot find
>these at your
>grocery store, substitute Tabasco or any hot pepper sauce, or make your
>own hot sauce
>by blending hot pepper flakes and oil (she suggests 1 piri piri or extra
>hot chili
>pepper, chopped + 1/2 cup olive oil stored in a well sealed container with
>1/2" head
>space for 1 month - sauce will keep for 2 to 3 months).  The very thin oil
>sauce
>spiked with hot peppers is used to add heat to dishes."

In Senegal, they used pili pili, which has a strangely similar name :-)  I
think the closest approximation I can think of, in terms of taste, power,
colour and texture would be Harissa, which is commercially available, even
if you have to dig a little for it.  North African/middle eastern grocery
stores might carry it.

Gorgeous Muiredach the Odd
Shire of Forth Castle
Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry