This super-fiery blend is dedicated to those who like it hot. Bird’s Eye chiles (known in Africa as Peri Peri) are extremely spicy and have been used throughout Africa since the Portuguese introduced them to the area during colonial times. They are traditionally used in hot sauces, especially for fire-grilled and roasted meats. We’ve made a dry blend from ground bird’s eyes, lemon, garlic, onion and paprika, with smoked paprika and roasted garlic added for a toasty heat that evokes open barbeque pits and flame. The flavour starts with bright acidity from the lemon, then rounds out with garlic and paprika before finishing with a long, lingering heat.
Use this blend on chicken, beef or pork, or try it on potatoes or roast vegetables. Go easy, though: this is not for the faint of heart.