Many have tried to pinpoint what makes our flame-grilled PERi-PERi chicken so addictive, but it’s no easy task. It could be because it’s more than flavour and taste that are important to us.
We get our chickens locally, delivered fresh and never frozen with excess fat already trimmed off. We then marinate them in a sauce that contains no preservatives, colourants or artificial flavours for 24-hours so that the flavour goes right through to the bone. Finally flame-grilling reduces the fat content even further and regular basting with Nando’s PERi-PERi sauce keeps the chicken succulent and tender.
Our passion for good food doesn’t stop there. 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.
Welcome to our table!
When the story of PERi-PERi began, no-one is really sure. What we do know, is where it started. It was under the hot sun in the rich, fertile soils of Southern Africa, that the African Bird’s eye Chillies – better known as PERi-PERi - thrived and ripened.
Used for centuries in local cooking, people from far and wide fell for the full-bodied flavour of these chillies. The Portuguese explorers were no different, and when they arrived in Mozambique centuries ago, they added a twist of lemon and a touch of garlic to create the first PERi-PERi sauce. They used it on just about anything, but especially as a basting for chargrilled chicken.
PERi-PERi recipes became fiercely guarded family secrets, handed down from generation to generation. Fortunately, what was never protected was the Portuguese love of good food, sharing and laughter. That’s how two friends in Johannesburg came to experience the extraordinary taste of PERi-PERi chicken. It so inspired them, they knew it had to be shared and Nando’s was born.
To help choose your heat before you eat, we have the PERi-ometer. Check it out to see whether you’re a Lemon and Herb kind of person, a Medium and full of flavour or daring enough to go all the way to Extra Hot.
Nando’s is about more than PERi-PERi and chicken – it’s about the people who work for us and the communities we touch. In Mozambique, Malawi and Zimbabwe, where we’ve been growing African Bird’s Eye Chillies through our PERi-Farms initiative since 2012, we’re proud to have made a positive difference.
Besides giving farmers access to the latest farming techniques, quality seedlings and finance, we also give them a fixed outlet for their crop and pay a premium for every kilogram of chillies harvested.
From the first seeds planted in 2012 by just six Mozambican farmers who produced 1.6% of our requirements at the time, we now work with over 1,400 farmers in 18 growing regions in Mozambique, Malawi, Zimbabwe and
We now work with over 1,400 farmers in 18 growing regions
A digital tracking platform called Green Fingers Mobile helps us manage and monitor the technical support, credit system and profitability of the farmers. We also conduct an annual impact assessment through a third-party assessment company. The results have been encouraging. Food security, education, health care, water, energy and housing conditions have all improved for the PERi-Farmers. Stable incomes have meant they can afford education for their children, add rooms to homes, access solar power (having been off the grid before) and add livestock to their herds.
Thanks to the hard work and dedication of our partners and the farmers, every Nando’s PERi-PERi sauce, basting or marinade around the world contains chillies that come from the PERi-Farms in Southern Africa.
It’s something we’re proud of. What warms our hearts even more is the difference this has made to people’s lives.
It’s been quite a journey and it’s far from over. But as we continue to learn and grow, so do the farmers. Next time you taste our PERi-PERi, taste real happiness. Because when all is said and done, that’s exactly what it’s helping to create.