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Nando's (/ ˈ n æ n d oʊ z /; Afrikaans:) is a South African multinational fast casual [1] chain that specialises in Portuguese flame-grilled peri-peri style chicken. [ a ] Founded in Johannesburg in 1987, Nando's operates over 1,200 outlets [ 1 ] in 30 countries.
Nali Sauce is a popular sauce from Malawi dubbed, "'Africa's hottest peri-peri sauce'. It is one of Malawi's most popular sauces. [1] The Nali sauce brands have attained cult status with chilli lovers both in Malawi and throughout the world for their hotness and taste. [2] The heat level of Nali sauce is approximately 175.000 scoville heat ...
Plants are usually very bushy and grow in height to 45–120 cm (18–47 in) with leaves 4–7 cm (1 + 1 ⁄ 2 –3 in) long and 1.3–1.5 cm (1 ⁄ 2 – 9 ⁄ 16 in) wide. The fruits are generally tapered to a blunt point and measure up to 2–3 cm (3 ⁄ 4 – 1 + 1 ⁄ 4 in) long. The immature pod colour is green; the mature colour is ...
Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha , in the Chonburi Province of Eastern Thailand , where it was possibly first produced for dishes served at local seafood restaurants.
Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas . [ 9 ]
Lawry's and Adolph's are food, seasoning, and beverage brands owned by McCormick & Company, and formerly owned by Unilever and Lawry's. [1] Products include marinades, spice blends, breadings, Spatini sauce , and other seasoning mixes.
Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. [ 1 ] In Canadian- , Australasian-, and British- Chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce.
Carême calls for the sauce to be served with birds including chicken, [2] thrush, [3] and pheasant, [4] and fish including lemon sole, [5] whiting, [6] and salmon. [7] The author James Bentley calls sauce Périgueux, "an essential ingredient of many dishes and part of the repertoire of every French chef". He comments that it is often ...