Many have tried to pinpoint exactly what it is that makes our flame-grilled PERi-PERi chicken so addictive, but it’s no easy task.
Some say it’s because we marinate our chickens overnight, so that the flavour goes right through to the bone. Others believe that regular basting with Nando’s PERi-PERi sauce while it sizzles away is the key. Another group is convinced that it’s our method of butterfly-grilling on an open flame. We reckon it’s all this and more.
That’s because it’s not just flavour and taste that are important to us.
We get our chickens locally and make sure they’re delivered fresh and never frozen. We then marinate them for 24-hours, in a marinade that contains no preservatives, colourants or artificial flavours. Not one drop!
Before cooking them, we trim our chickens of excess fat and then flame-grill them which reduces the fat content even further.
We believe the smallest touches can make a big difference.
We’re so passionate about our food, it doesn’t stop there. Because we appreciate that the smallest touches can sometimes make a big difference, we spend hours in our test kitchens exploring ways to improve our recipes – be it in the way our food is prepared, or the way in which it is served.
From our PERi-PERi chicken to fresh and simple salads, sides and desserts, we hope – more than anything – you’ll enjoy your meal! Or as they say in Portuguese, “Bom Proveito!”
Most of us know the good old thermometer. Because some like it hot and some not, at Nando’s we have the PERi-ometer to show the heat of our sauces. Check it out to see whether you’re a Lemon and Herb kind of person; Medium and full of flavour, or daring enough to go all the way to Extra Hot.
It’s thanks to our Portuguese forefathers – brave explorers that they were – that Nando’s is around.
That’s because, way back in the 15th century, they were introduced to the Bird’s Eye Chilli. Growing under the warm sun in the rich soils of Africa, this was a spice so nice, it had been named it twice! Called PERi-PERi, this hot little number put fire in the explorers’ bellies and ignited passion in their souls.
They added it to a handful of herbs, spices, a squeeze of sun-ripened lemons and a dash of garlic. Together with their love of life, friends, fun and good food they created the first Gosto Delicioso (great taste) of addictive PERi-PERi sauce.
Today, our own recipe remains a closely-guarded secret. But what’s no secret is that we love sharing our forefathers’ traditions of hospitality, friendship, simple family pleasures and the addictive taste of PERi-PERi.
We can’t pinpoint exactly what makes it so addictive, but we do know it tantalises the tastebuds and adds passion to a meal! We believe (even if we don’t know for sure) that PERi-PERi releases endorphins in your body which create a sense of happiness and increased energy. Some say it gives the tastebuds a really great workout and others reckon it’s an aphrodisiac! But, we’ll leave that for you to find out. Enjoy the discovery!
It tantalises the tastebuds and adds passion to a meal!
Our Nando’s sauces
As much as we’d love you to eat at Nando’s every day, we appreciate it’s not always possible. That’s why we’ve made sure you can enjoy the addictive sensation of our PERi-PERi at home.
We’ve bottled the fire and flavour of PERi-PERi in a range of sauces, marinades, salad dressings, rubs and snacks. And because we haven’t added any artificial preservatives, flavours, colours or MSG to our PERi-PERi sauces, you can splash, drizzle and spread to your heart’s content.
We’re pretty sure PERi-PERi will fire up creativity in the kitchen!
We’re trying our best to make our PERi-PERi range available everywhere, and although we’re getting there, we’ve still got a way to go. Pop into your local supermarket and chances are good, you’ll find Nando’s on the shelves. If not, get a bottle (or few) from your nearest Nando’s restaurant and enjoy taking the passion of PERi-PERi and the warmth and sunshine of Africa into your home.
We’re pretty sure it’ll fire up creativity in the kitchen! So, whether you’re having an alfresco brunch, a long lunch, or a romantic dinner, may PERi-PERi be the inspiration for good times and laughter with friends and family.
Want to get a stadium full of mates together for a Nando’s feast? Head to our biggest restaurant in Westfield Stratford in London.
If you want to look up at the tallest building in the world while enjoying your PERi-PERi fix, visit Dubai where you can look skywards at The Burj.
The biggest office block in the world is The Pentagon in Washington DC. Nando’s Arlington Row close by, keeps people that work there fired up!
If you’re going on an expedition to the North or South Pole, your last stops to fuel up on PERi-PERi are Aberdeen in Scotland and Queenstown in New Zealand!
The Nando’s restaurants closest to the equator are in Singapore. Who would have thought that Nando’s could make that part of the world hotter!
The first Nando’s restaurant to welcome in a new day is in Fiji. So if you’re desperate for a PERi-PERi fix, you know where to go.
The northern-most Nando’s restaurant is in Aberdeen, Scotland, where in the winter it’s between -1°C to 8°C. Nothing like PERi-PERi to warm up.
Don’t want to look too far for your Nando’s fix? Then make sure you’re in Melbourne – the city with the most Nando’s restaurants in the world.
Our very first restaurant opened in 1987 in Rosettenville, a suburb of Johannesburg in South Africa. It’s still there to this day.
Escudo. Portuguese for ‘shield’ and the Nando’s seal of quality. You’ll find the Escudo on our packaging and in our restaurants.
Patrão. Portuguese for ‘Head of the House’. At Nando’s, each restaurant manager is the head of their casa, so we call them Patrãos.
Minha casa è sua casa - Portuguese for ‘my home is your home’. We call our restaurants ‘casas’, because we like to make everyone feel at home.
Our biggest artwork was made in Cape Town and installed at Nando’s Kings Cross in London. At 3 x 18m, the award-winning mosaic weighs two tonnes.
Nando’s restaurants in the UK are home to around 3,000 pieces of South African art. That’s about 2 500 more than Tate Britain’s total display!
Nando’s is believed to have the world’s largest contemporary South African art collection. We love it as it reminds us of our roots.
Nando’s has strong African and Portuguese influences. We call it Afro-Portuguese, and it’s expressed in our restaurant designs and our food.
In 2010, we were proud that Nando’s was named best big company to work for in the UK. We reckon it could be because we’re like one big family!
In 2010, we were listed as an Ad Age International Top 30 Global Marketing Brand. To think that our cheeky ads started because of small budgets.
In 2010 we were super proud to win Restaurateur of the Year in the UK. Thanks Nando’s fans, we couldn’t have done it without you!
Nando’s was the 1st South African high street retail brand to go global across 5 continents. (The Portuguese explorers’ influence is in our blood!)
In the hot sauce category, Nando’s is rated Number 1 in the UK and South Africa. Thanks fans for giving us this tasty accolade!
In 1912, an American scientist, Wilbur Scoville invented the Scoville scale to measure a chilli’s heat. At Nando’s we use the PERi-ometer.
The heat of a chilli depends on the amount of capsaicin it contains. Capsaicin is the hot stuff that gives chillies their bite.
Chillies are classified as fruit, but when harvested green, vegetables and harvested ripe, a spice! Huh?! At Nando’s we just call them addictive!
The word PERi-PERi or Pili-Pili is Swahili for the African Bird’s Eye Chilli. At Nando’s we reckon it was named twice because it tastes so nice!
Our marinades and basting sauces are made from 100% natural ingredients. So NO added preservatives, MSG, flavourants or colourants.