Piri piri

(Mozambique). For a marinade, combine all the ingredients except butter in a bowl with meat or seafood. Stir to coat each piece well. If you'll be cooking within a couple of hours, let the mixture sit at room temperature; otherwise, cover and refrigerate. Marinating overnight allows the flavors to blend nicely. Note: This recipe is enough for 3-4lbs of chicken or fish. When making large quantities, a food processor or blender is convenient; for small amounts, a mortar and pestle is both fast and easy to clean.