The original recipe for Peri Peri sauce by Ukuva was first collected by a traveller in Africa. "15 miles south of the Indian Ocean port of Mombasa on Africa's tropical East coast, lies Diani Beach and home to Mr Mutiaka. He is famous for his Peri Peri sauce that he serves on flame-grilled prawns and chicken, with chunks of home-made griddle bread. It is said the recipe for Peri Peri sauce arrived in Africa with the Portuguese sailors who explored the East coast of Africa some 500 years ago . . . But, Mr Mutiaka claims the Portuguese 'borrowed' the recipe from East Africa" This is a sweet and spicy pourable sauce with visible chilli seeds and herbs and a subtle citrus undertone, which can be used as a condiment or a dipping sauce. This is a medium to hot sauce which may not be suited to small children.
Water, brown sugar, spirit vinegar, canola oil, salt, modified corn starch, chilli (2%), paprika, dextrose, garlic, onion, cayenne pepper, black pepper, lemon concentrate, parsley, xanthan gum, citric acid, potassium sorbate, sodium benzoate, paprika oleoresin capsicum oleoresin.For allergens see ingredients in bold.
Store in a cool, dry place. Refrigerate after opening. Use within 3 months once opened.
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Ukuva was established in March 1996 when the traveller and his companion reached Cape Town.
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