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Born in South Africa with a blend of Portuguese and British culture. It all started in Mozambique, home of the hot sun, rich soil… and African Bird’s Eye Chillies. Also known as PERi-PERi. Small but mighty, these chillies have been used for centuries in local Mozambiquan cooking. The Portuguese then added a squeeze of lemon and kick of garlic to make the first PERi-PERi sauce. Used on just about anything, they found it was the ultimate baste for flame-grilling spatchcocked chicken. And it wasn’t long before two friends in Johannesburg came to experience the taste of PERi-PERi chicken and Nando’s was born.
Fast forward a few years, restaurants and Fino Pittas and today, the Nando’s PERi-PERi you know and love still pays homage to those roots.

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