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"Wandering through the streets of Manzini in the Kingdom of Swaziland, I met Mamma Mamba. What had drawn me to Mamma Mamba’s food stall was the aroma of her amazing flame-grilled chicken - the best I have ever tasted and a legend with locals and travelers alike. After many hours of hard bargaining, she finally agreed to share her recipe - but only after I agreed to return the following day and teach her how to make Portuguese Peri Peri chicken.”
Fresh, flavorful, fragrant - a unique hot-sauce with a remarkable flavor affinity for chicken and fish.
Serve with Snoek, Yellowtail and other game-fish.
Make a delicious salad dressing by adding a splash of Swazi Mamma Mamba to mayonnaise, oil, and vinegar. Paint onto the chicken and allow to marinate for half an hour before flame-grilling for a taste of Mamma Mamba’s legendary chicken.
Combine 140g double cream yogurt, 30-60ml Swazi Mamma Mamba Sauce, 30ml lemon juice, salt, and pepper. Add 700g thinly sliced cabbage, 3 sliced spring onions, 125ml chopped coriander, 125ml chopped flat-leaf parsley, 50g toasted pine nuts (or chopped cashews) and 50g sultanas or seedless raisins. Excellent with flame grilled chicken or beef skewers.
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