Early in the sixteenth century, chiles were transferred from Portuguese Brazil to their colony of Angola. These small, piquin-like chiles (which were probably Brazilian malaguetas) were called piri-piri (pepper-pepper) and became an integral part of the local cuisine. The sauce made from them was transferred back to Portugual, where it is a staple on dining tables--served with seafood, soups, and stews. Since the piri-piri chiles are not usually available, use chiles de árbol, cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires advance preparation.
Since Chile has a 2600-mile coastline, I would be remiss if I didn't include a fish recipe from that country. There is a minimum of grazing land in Chile, so instead of beef being the major source of protein, it is fish and shellfish. The wines of Chile are quite good, so be sure to include a nice chilled Chilean white wine when you serve this Chilean ceviche. Note: This recipe requires advance preparation.