5 Ways to Use Peri-Peri Sauce That Are Not Chicken
Peri-peri sauce and chicken have a famous relationship. It is well-deserved. But if peri-peri sauce is only ever touching your chicken, you are significantly underusing what is arguably the most versatile condiment in your fridge. STOKE Peri-Peri Smoked Sauce was designed to work on everything. Here are five uses that will change how you cook.
Fried Eggs
Pour STOKE directly over fried eggs — two eggs, one tablespoon of sauce, nothing else. The smoke and acid from the sauce cut through the richness of the egg yolk in a way that changes the entire experience. The fire-roasted capsicum base adds depth that most breakfast condiments completely lack. If you have never had peri-peri sauce on your eggs, try it once. You will not go back to tomato sauce on your eggs again.
Chips — Pour Over, Not Dip
The difference between dipping chips into STOKE and pouring STOKE over hot chips before they cool is significant. When the sauce hits the heat of the freshly cooked chips, the garlic and smoke bloom in a way that does not happen cold. Toss thoroughly so every chip is coated. The chips absorb the acid, the smoke, and the heat and become something genuinely extraordinary. This is the most immediately addictive use of STOKE we have found.
Peri-Peri Mayo — Two Ingredients, One Seriously Good Dip
Equal parts STOKE and good quality mayonnaise. Stir together. That is the recipe. The richness of the mayo absorbs and amplifies the smoke and heat from STOKE, creating a dipping sauce that tastes like it took significantly more effort than it did. Serve with chips, chicken strips, calamari, or anything that needs to be dipped into something. This will be the thing people ask you for the recipe of at every gathering for the rest of your life.
Roasted Cauliflower
Cut one head of cauliflower into florets. Toss with three tablespoons of STOKE and one tablespoon of olive oil. Roast at 200°C for 25 minutes. The cauliflower caramelises at the edges, the sauce darkens and intensifies, and the result is the best thing cauliflower has ever been. This is the recipe that converts people who claim not to like cauliflower. The peri-peri transforms it completely — the sweetness of the roasted vegetable against the smoke and acid of the sauce is the combination.
Pasta — Peri-Peri Aglio e Olio
Cook spaghetti or linguine. While the pasta is cooking, heat olive oil gently in a pan and add sliced garlic until golden. Add two to three tablespoons of STOKE and stir through. Toss the cooked pasta through the sauce with a splash of pasta water to bring everything together. Finish with parmesan and fresh parsley. This is a ten-minute pasta that tastes like it took significantly longer. The smoked capsicum in STOKE acts as a sauce base that no other condiment replicates.
The Sauce That Works on Everything
STOKE Peri-Peri Smoked Sauce was built with these uses in mind. The fire-roasted capsicum base is versatile enough to work in any cooking context. The roasted garlic gives it depth without making it specifically 'garlic flavoured'. The acid from the vinegar and lemon juice means it works as a seasoning as well as a sauce. Keep a bottle in your fridge and you will find a new use for it every week.
Looking for more ideas? Read our STOKE vs Nando's comparison or the full how-to-use guide.
Make it with STOKE
Real fire-roasted capsicum, pickled chilli, smoked paprika. $8.99 a bottle, shipped Australia-wide.
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