Peri-Peri, Quite Contrary Trivia Quiz

Answer:

Since chili peppers were first brought to Europe in the late 15th century, and subsequently to Asia and Africa in the 16th century, they have become an integral part of the cuisines of many of their adoptive countries. In particular, Asian and African cuisines rely on a wide variety of chilli peppers to add both flavour and heat to their dishes. The small but potent fruits of the plants of the genus Capsicum often appear as key ingredients of sauces, pastes and spice mixes that have become popular in the West.

As chili peppers are believed to have originated in the Andes region, it is not surprising that they feature prominently in the cuisines of Peru, Bolivia and Colombia. Ají is a spicy sauce that contains ají peppers (Capsicum baccatum) blended with water, oil, garlic and cilantro, as well as a variety of other ingredients. The best-known of these is the Peruvian ají amarillo, a bright yellow sauce that is used in many iconic dishes, such as the delicious ají de gallina (spicy chicken stew).

Bottled hot sauces made with chili peppers, salt and vinegar are extremely popular in North America, where they can be found for purchase in a wide variety of styles and heat levels, both artisanal and mass-produced. The oldest and most recognizable brand in the US is Tabasco, first produced in 1868 in Louisiana: it owes its name to the tabasco peppers (Capsicum frutescens) with which it is made. Besides the original red sauce, Tabasco is also produced in varieties that employ other peppers (such as habaneros, jalapeńos, and the extremely hot Trinidad Moruga scorpion) as their main ingredient.

One of the cornerstones of the cuisine of Ghana, shito (also known as shitor din) is a thick, hot sauce that also contains dried fish and shrimp, which lend it an intense umami (savoury) flavour. Its Japanese-sounding name comes from the Ga language of West Africa, and means "black pepper", as the sauce usually turns very dark when the mix of chili peppers, spices and dried seafood is cooked in oil for at least an hour. Red and green shito, on the other hand, are made with fresh peppers, onions and tomatoes mashed together with a pestle in an earthenware bowl.

A staple of the cuisines of the Maghreb (Northwest Africa), harissa is a paste of roasted Baklouti peppers (a cultivar of Capsicum annuum) and red bell peppers, olive oil, garlic, herbs and spices. It is especially popular in Tunisia, and in 2022 was inscribed by UNESCO in the Intangible Heritage List. Traditionally prepared by pounding the chilies and other ingredients in a mortar, it is also widely available in jars, cans or tubes.

Zhug (also known as sahawiq) is a hot sauce from Yemen, made with fresh red or green chili peppers, salt, cilantro, parsley, garlic and spices, pounded or blended to a paste and mixed with olive oil. Traditionally, the mixture is prepared by using two stones - a larger one as a work surface, and a smaller one to crush the ingredients. It is a very versatile condiment that can be used as a sauce, dip or marinade, or added to various dishes.

Nam phrik and Sriracha are both originally from Thailand. The former is made with fresh or dried chilies (usually bird's eye), garlic, shallots and lime juice, often with the addition of sugar and fish or shrimp paste. There are many variations on this preparation, which include a wide range of ingredients. Sriracha (named after a Thai town) is a bottled chili, garlic and vinegar sauce - probably based on a similar Cantonese sauce - that was first produced in the 1940s, and is now marketed worldwide. It can be used as a dipping sauce or a condiment, and has also become popular as a flavouring for various foods.

Sambal is the generic term used in Malaysia, Indonesia, Brunei and Singapore for any kind of chili-based sauce. Sambals are usually made with fresh chilies such as bird's eye, habanero or cayenne, crushed in a mortar with garlic, shallots and other ingredients, and served either raw or cooked. Sambal ulek (also spelled oelek) is a bright red paste of raw chilies, salt and vinegar or lime juice that is also sold in jars, frequently found also in Western supermarkets.

Gochujang and doubanjiang are not only similar in name, but also in the ingredients and methods employed in their preparation. A deep red chili paste ubiquitous in Korean cuisine (and now quite popular in the West), gochujang is made with Korean chili powder (gochugaru), glutinous rice flour, fermented soybean powder, barley malt powder and salt. It has a distinctive spicy and sweet taste, which develops through natural fermentation. Together with chili oil, doubanjiang is one of the essential ingredients of the cuisine of the Chinese province of Sichuan. It is a paste of fermented broad beans, soybeans, flour, salt and chilies (usually a local variety known as "er jing tiao"), which is usually friend in oil before adding to other foods in order to fully develop its flavour.

The Peri-Peri mentioned in the title - also known as piri piri or pilipili - is a hot sauce of Portuguese origin, widespread in Southern Africa, made with African bird's-eye chili peppers.

The six intruders are all well-known sauces or condiments from various world cuisines. Chimichurri (from Argentina) and pesto (from Italy) are herb-based sauces: aioli (from southern France) is an oil-garlic emulsion; tahini (from the Middle East) is sesame seed paste; tzatziki (from Greece and Turkey) is a yogurt-cucumber dip; ganache (from France) is a dessert sauce made with chocolate and cream.