It actually has flavor. That is what Zulu Zulu Peri Peri Sauce is all about. We offer the unique flavor from the Peri Peri pepper and blend into it lemon juice, spices, and all natural ingredients to develop a sauce that can be used in a variety culinary creations.
Probably, the most famous use for Peri Peri sauce has been the Peri Peri grilled chicken and the Peri Peri grilled shrimp.
Want to marinade? Try Lemon & Herb Zulu Zulu Peri Peri on chicken!
Want to grill? Try Garlic Zulu Zulu Peri Peri on a pork chop!
Want a sandwich? Try Medium Zulu Zulu Peri Peri with tuna or chicken salad!
Want a Bloody Mary with a kick Blend a few drops of Hot Zulu Zulu Peri Peri!
Want an omelet? Simply add any variety of Zulu Zulu Peri Peri!
Want a burger? Spice it up with any variety of Zulu Zulu Peri Peri!
Got mayonnaise? How about adding some Peri Peri sauce to your mayonnaise?
And the list goes on and on…..
Peri Peri peppers
A Peri Peri “chile” pepper, “chilli” pepper, or “chili” pepper is found throughout South Africa, Zimbabwe, Botswana, Malawi and Mozambique. Peri Peri pepper is also known as Bird’s Eye Pepper. In certain parts of Africa, its also known as “Pili-Pili” or “Piri-Piri”. These two names are used more often ‘north’ of the equator.
This pepper is both cultivated and grows in the wild. The exact origins are unknown, but some believe that this chili was taken from Africa to Europe by the Portuguese and then onward to South America. Others believe it happened in the reverse order.
However, one thing is for sure, since early European traders past the African coast they had experienced the heat of this little red devil. Looks can be deceiving. The ‘scoville’ heat index of this pepper is excess of 150,000! Making Peri Peri, the second hottest pepper known to man.
An early Portuguese explorer believed he had found the next white pepper. And took it back to Portugal and offered it to the king. Naturally, it ‘burnt’ in ways you can imagine. This is another story in the long saga of how this pepper and other chilies get around the world.
Another story is that birds are attracted to the Peri Peri peppers, consume them, and then deposit the seeds in different parts of the world – hence the word “Bird’s Eye Pepper”.
Zulu Zulu Peri Peri Sauce uses naturally grown, non–genetically modified, Peri Peri peppers with a combination of fresh, natural ingredients with no added preservatives, colorants or enhancers. We certainly do not add any MSG.
Peri-Peri Chicken Wings
Marinate chicken wings & thighs in Peri-Peri Sauce of your choice. Mix up a baste—2/3 Peri-Peri Sauce (we recommend Garlic) and 1/3 Butter. Baste chicken wings on the grill with this mixture. This flavor is so unique, wings will never be the same.
1 lb. Of pork (or beef) ribs
1 bottle of Hot Peri-Peri Sauce
Place ribs in a casserole dish, marinate in Peri-Peri sauce overnight in therefrigerator. Pre-heat the oven to 400 degrees. Mix the marinade and ribs again. Drop the oven temperature to 200 degrees and cook for 8 hours.
Peri-Peri Seared Tuna
For each tuna steak, you will need:
1 T. Olive Oil
1/3 Cup Peri-Peri Sauce of your choice (we recommend Lemon & Herb)
Mix Oil and Peri-Peri sauce in a bowl and spread over both sides of the tuna steak. Allow tuna steak to marinate in the refrigerator for 30 minutes. Heat 1/2 T. Olive Oil in skillet to medium high heat. Place Tuna Steak into skillet and cook on each side for 4-5 minutes. This will leave the insideof the tuna steak basically rare. Adjust heat time to your preferred outcome.
Mix hamburger meat with Peri-Peri Sauce of your choice and 1-2 eggs. Form patties and grill.
Mix Peri-Peri Sauce of your choice with mayonnaise for a spicy mayo which will accompany your burger wonderfully.
Peri-Peri Chocolate Truffles
1/3 Cup Whipping Cream
2 T. Hot Peri-Peri Sauce
6 oz. Semi-sweet chocolate, chopped
1 1/2 T. Unsweetened Cocoa
Combine Cream and Peri-Peri Sauce in 1 Quart Pan. Stir over low heat until blended. Add chocolate and stir over low heat until chocolate melts and blends with cream.. Pour into small glass dish. Cover and chill slightly (until firm enough to shape). Scoop out in rounded teaspoon and roll into 1 inch balls. Roll in cocoa powder to coat. Cover and Chill.
Peri-Peri Citrus Sauce
1 Cup Orange Juice
1/4 Bottle Peri-Peri Sauce of your choice
1/4 cup Lemon Juice
Cook meat. Take meat out of the pan & Pour citrus sauce in pan and simmer sauce to thicken. Once it has thickened, add the meat back in the pan and cook for about five more minutes. Serve the sauce drizzled over the meat.
Peri-Peri Scrambled Eggs
Prepare your favorite scrambled eggs:
6 eggs, whisked
3/4 cup Cheddar cheese, grated
1/4 cup Milk
3 Green Onions, Diced
Mix all ingredients together, pour into buttered sauté pan and cook over medium heat until done. Top with Garlic Peri-Peri Sauce, you will see what we mean!
Peri-Peri Bloody Mary
5 oz. V-8 Juice
2 oz. Vodka
Pinch of salt
Juice 1 lemon wedge
3-4 dashes Hot Peri-Peri Sauce
Pinch ground Celery seed
1 stalk celery
1 turn ground pepper
A dash of Worcestershire sauce
Pour all ingredients into a tall glass over ice. Garnish with celery stalk & black pepper. Peri-Peri sauce blends wonderfully with V-8 juice if you prefer a virgin cocktail as well.
Cream Cheese Dee-Lite
1 8 oz. Pkg. cream cheese
1/4 cup Garlic Peri-Peri Sauce
1 T. Chopped Black Olives
1 T. Chopped Fresh Parsley
Place cream cheese on plate & let stand 30 min. to soften before serving. Simply pour Peri-Peri sauce over cream cheese. Top with olives & parsley. Serve with crackers. Peri-Peri Chicken/Spinach/Cheese Quesadillas
Marinate chicken pieces in Peri-Peri Sauce for 30 mins. Heat Olive Oil in skillet, sautee onions, then add spinach for just a few minutes. Sautee chicken in skillet until done. Lay out tortilla in clean buttered skillet. Layer 1/2 of Tomato, Spinach, Chicken and Cheese onto Tortilla. Fold in half and grill until lightly browned on the bottom, flip over and repeat. Garnish with Sour Cream and Salsa. YUM!!
Peri-Peri Flame Grilled Chicken
1 Cup Peri-Peri Sauce of your choice
1/2 Cup Dry White Wine
1/2 Cup Lemon Juice
3-4 Pounds Chicken
Mix first 3 ingredients together and marinate for 24 hours. Baste chicken with sauce while grilling for an authentic African meal.
Peri-Peri Pork Tenderloin
Peri-Peri Sauce of your choice (we recommend Hot)
Marinate Pork Tenderloin in Peri-Peri Sauce for 24 hours. Baste Tenderloin with Peri-Peri sauce while grilling. This is so simple, but the flavor is very complex…
Snapper Baked w/ Peri-Peri & Almonds
For each fillet, you will need:
1 T. Peri-Peri Sauce of your choice
1 T. Sliced Blanched Almonds
1/2 T. Butter Sea Salt (2 Pinches)
1/2 T. Fruit Marmalade
2 T. White Wine
Season fish w/ sea salt and place in oven safe dish. In another bowl, mix Peri-Peri sauce w/marmalade, pour over fish to cover. Top w/almonds, add white wine and bake at 350 degrees for 10-15 minutes. Remove fish from the dish and thicken remaining juices w/ 1/2 T. cold butter by whisking butter into the warm liquid. Adjust seasoning, place over fish & serve.
Peri-Peri Shrimp Skewers
Fresh Large Shrimp Sea Salt
Let shrimp sit in sea salt & lime for 1 hour.
Put shrimp on skewers
Dip liberally into Peri-Peri Sauce of your choice
BBQ or broil on each side for 3 minutes.
Sweet Peri-Peri Potatoes
Sweet Potatoes (or yams, if you desire)
Mild Peri-Peri Sauce
Pre-heat oven to 350 degrees.
Enough sweet potatoes to serve desired number of guests. These are easy to prepare. Simply pop them into the oven, cook until soft, slice open and scoop out the flesh of the potatoes. Mash them w/butter & add Peri-Peri Sauce to your taste.
Basmati Long Grain Rice
1/4 Cup Olive Oil or Butter
3/4 Cup Peri-Peri Sauce of your choice
Let the Basmati Rice sit in cold water for 30 minutes, then rinse. Add fresh water & Sea Salt. Half cook the rice, drain water. Simmer Peri-Peri Sauce in Olive Oil, stirring occasionally. Mix the rice & sauce in a casserole dish and place a tea towel under the lid to absorb moisture. Cook in pre-heated oven at 200 degrees for 45 minutes.
Squash w/ Peri-Peri
2 Medium Acorn Squash
1 T. Chopped Rosemary
1/2 Cup Chicken Stock
2 T. Chopped Sage
6 T. Peri-Peri Sauce of your choice
1 Cup Apple Juice or Cider
1/2 Cup Water as needed, salt to taste
Cut squash into 3/4—1 inch pieces.
Sweat herbs w/ butter & cook for 3-5 min.
Add Peri-Peri sauce, squash & liquid (the amount of water needed depends on the squash, so hold back & use only to adjust consistency of the sauce.) Bring to a boil, turn heat down & simmer for 20-30 minutes. Adjust seasoning to taste.