Peri-Peri
Mozambique's coastline has been a crossroads for centuries—Swahili traders, Portuguese settlers, the Indian Ocean connecting everything. The African bird's eye chili absorbed all that history and became the bedrock of Peri Peri as we know it.
What emerged was a sauce that belonged to everyone and no one—rubbed into chicken before coals, spooned over prawns pulled straight from the sea.
Our Peri Peri starts with fermented African bird peppers (180+ days) with habanero, charred lime, red wine vinegar. Clean heat. Persistent citrus. The kind of sauce that makes you understand why this tradition survived centuries and crossed oceans.
South Africa
Fermented African Bird pepper, red wine vinegar, cold pressed sunflower oil, charred lime, onions, spice, habanero, sea salt, flax seeds.
