When in Manila, they say eat all you can but stay on the borderline and eat healthy. If you are a chicken meat aficionado, you must have been one of those Nando’s fan by now; as they are known for their flame-grilled peri-peri (or pepper-pepper) chicken dish. Chicken is what Nando’s engage in and it has woven itself to a huge market of people who loves to eat mouth-watering tasty chicken. A good flame-grilled chicken is always expected to be moist and tender; apart from it there is one that could make or break it: the sauce. I had a terrific food journey from Nando’s Singapore, and I must say it was peri-peri nice and satisfying.
Nando’s is a South African casual dining restaurant group originating from the Mozambican-Portuguese community with a Portuguese/ Mozambiquan theme. Nando’s specialises in flame-grilled Peri-Peri chicken. Peri-peri is also known as African Bird’s Eye chilli, is a variety of Capsicum frutescens that is widely grown in East and Southern Africa.
I’d like to consider Nando’s as more of a fast-casual restaurant, there is always an influx of a number of tourists trying out their signature dish. I have a large group of Singaporean friends who all love Nando’s; they always stick to their usual order: extra hot chicken and fries..same level of spiciness; same side dishes. I mean, really? For someone who sticks to their “usual” order it must be that good and not sickening to eat at all right?
Nando’s is best known for serving up a variety of chicken dishes, with an all flame-grilled goodness. But as they say, the secret lies in what else but the sauce. Nando’s uses peri-peri (aka the African Bird’s Eye Chili) in its recipes and sauces as well.
NANDO’S FAMOUS PERI-PERI SAUCES:
THE CULT FAVE: GARLIC