Nando’s Chicken on Marine Way, Burnaby

ChowtimesNoWord32x32This is a complementary meal from Nandos. We are not paid for this post.

Nando’s wrote to us out of the blue a couple of weeks ago letting us know that Rochelle Schätzl, the world’s foremost authority on Peri-Peri Chili, will be in Vancouver asking if we would be interested in meeting her.  Rochelle is an award-winning author and chef from South Africa, the home of the Peri-Peri Chili.  She had written a book about it called “Peri-Peri: The Contrasts and Contradictions of the African Bird’s Eye Chili”.

We said yes, because we knew it will be an opportunity to learn more about the Peri-Peri Chili and its exotic flavours … and boy, was that some learnings we had!  Never in my imagination could someone share non-stop about everything Peri-Peri for two straight hours.  LOL!  We had a great time and this is what we learned.

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After a few email exchanges, Mark suggested that we meet at the new Nando’s Restaurant in South Burnaby, in the new big boxes shopping mall by Marine Way.  We were greeted by Nick, the owner of this outlet, and Mark and Rochelle.  Believe it or not, Suanne and I had never been to Nando’s before because we thought that it was just a spicier version of fried chicken.

We found out how different Nando’s is from KFC and Church’s and that it is not quite the fast food the way we know it.  Well, it is like a cross between fast food and slow food is how I would describe it.  You place your orders at the fastfood style counter and given a wooden block with a number where there will bring the food to your table when it is ready.

This particular store was busy during lunchtime when we were there during a weekday.

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Nando’s originated from South Africa in 1987 and is a restaurant with a Portuguese theme.  Nando’s operates in 35 countries today with their biggest market in South African and Britain.  There were a lot of other fascinating stories about Nando’s history and beginings but am not going to bore you with those.

Anyway, this restaurant we visited carries the South African theme with African decor and artifacts.  The restaurant was pleasant, clean and tastefully designed.

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Rochelle gave a copy of her beautiful book on Peri-Peri.  It took her two years of research to write it.  It was a privilege to be given the inside scoop of this brilliant pepper and how it is impacting the global culinary landscape.  Specialty Food Magazine recently listed the Peri-Peri Chili as one of the Top 10 Flavour Trends of 2009.

From our time with her, we can clearly see that Rochelle is proud of South Africa, it’s food, people and culture.  She told us how the tiny Peri-Peri Chili represents very much a way of life of the South African adding that all restaurants in South Africa will have some form of Peri-Peri.

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Peri-Peri is the African version of the Bird’s Eye Chili.  It is very much like the South East Asian version of Chili Padi or Thai Pepper.  This chili packs a punch despite its size.  Peri-Peri is used in a dry form and not fresh.  Do you know why?

Let’s see a comparison of Scoville Scale (a measurement of hotness) of Peri-Peri Chili against other common peppers:

  • Law enforcement grade pepper spray: 5,000,000 Scoville Rating
  • Naga Jolikia (Hottest chili in the world): 1,000,000
  • Habanero: 100,000 to 300,000
  • Peri-Peri: 50,000 to 175,000
  • Thai Pepper: 50,000 to 100,000
  • Cayenne Pepper: 30,000 to 50,000
  • Tabasco Pepper: 30,000 to 50,000
  • Chipotle Pepper: 10,000 to 40,000
  • Jalapeno Pepper: 3,000 to 8,000
  • Bell Pepper: Zero!

There had been attempts to cultivate Peri-Peri Chilies outside of a small region in southern African but all attempts had failed.  Rochelle said that the Peri Peri is a chili with a bad attitude … the harsher conditions and weather, the meaner the chili gets.  There had not been much success in cultivating the Peri-Peri commercially.

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Suanne and I sampled a lot of food at Nando’s but there is one I love a lot … the Chicken Livers ($7).  Oh major yum.  I guess it is not for everyone but if can get over the texture and the thought of it, chicken liver is really delicious.

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We ignored the bread that came with the Chicken Livers.  We can’t help but notice the tempting looking Portuguese Garlic Bread ($2) … (more…)

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Grilled Chicken, Red Onion and Mint Kebabs

Charlene had planned a sort of Greek menu for the South Arm Cooking Club for Seniors.  In the menu are Grilled Chicken, Red Onion and Mint Kebabs, Greek Salad, Carrot Orzo, Creamy Hummus and Lemon Garlic Pita Chips.  It was an ambitious attempt to complete all these in 2 1/2 hours especially when the oven is slow and unreliable.   It takes ages for those gas oven to heat up and we usually have to set the temperature much higher than the required temperature to achieve the same result.  Do you have a problem with your oven?  I do as mine takes a long time to heat up if I set it on broiler mode.

Joyce and Sydney partnered up to make this Chicken Kebab dish.

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The Grilled Chicken, Red Onion and Mint Kebabs are colourful and moist.  It features the popular Greek flavours of mint and oregano.  The kebabs can be served over rice or with pita bread..

Ingredients

  • 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
  • 4 tablespoons extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 bunch fresh mint
  • 1 red onion, cut into 1-inch pieces
  • 8 x 12-inch metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes to prevent them from burning while broiling)

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Instant Curry Chicken Nyonya Mix

Ben brought back some instant curry mixes from Malaysia during his Singapore-Malaysia trip recently. One of them is this Instant Curry Chicken Nyonya Mix.

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I made the Nyonya Curry Chicken and served it together with some nasi lemak condiments like sambal onions, cucumber, fried anchovies and peanuts.

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Ingredients

  • 1 package of the Instant Curry Chicken Nyonya Mix
  • 1 can of coconut milk (400ml)
  • 6 chicken drumsticks (600g of cut up chicken pieces)
  • 2 tablespoons oil

Click on the link below for the instructions.

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