he torrid piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so ubiquitous, it's put to use in more than one-quarters of the world's cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique-is a must-slather on any kind of poultry, pork ribs, and shrimp.
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