nandos

Nando’s Story

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.

Nando’s Chicken

Flame-grilled, juicy, spicy… there’s a reason Nando’s chicken is legendary. We marinate our chicken in PERi-PERi for 24 hours before it’s basted. All our sauces, bastes and marinades are made with fresh, real ingredients and have no artificial flavours or colourants. We flame-grill because it reduces the fat content and regular basting is what keeps it so succulent.

And now for the fun part, the PERi-ometer. We’re all about choice – you control how hot you want it. So whether you like your spice Extra Hot, Medium or Plain…ish, there’s something for every spice level. Keep an eye out for our seasonal guest spices like Mango & Lime, Spiced Clementine or Garlic BBQ – there for a good time, not a long time.