Peri peri sauce is a blend of chilli, onion, garlic, lemon, herbs and spices which is typically used as a marinade or seasoning. Whilst peri peri sauce originated in Portugal, it has become commonplace across much of Southern Africa.
Grant founded African Volcano in early 2012 with a view to bringing the flavours and heat of Africa to UK shores. Up for review today we have a new, hotter version of his African Volcano Peri Peri sauce. The existing medium strength sauce has not only won Scooby’s praise, but a gold 1 star Great Taste Award too.
Chilli (5%), Dried Chilli (1%), Tomato (15%), Onion (15%), Olive Oil (9%), Red Wine (3%), Garlic (2%) and other seasonings/ingredients.
Picking up the large 240g bottle the first thing that is evident is the separation of the olive oil from the other ingredients. This is perfectly natural and after a quick shake, the ingredients are emulsified again.
I take a moment to study the differences between the labels of the hot and medium products. Aside from the obvious addition of an extra chilli and change to the product description, very little has changed. The one exception is that the “Peri Peri Sauce” text is now white instead of red. This is a welcome change as it is much easier to read against the green background. I quite like this product’s packaging – some of the text is a little hard to read, but the artwork on the front of the bottle makes a refreshing change from the usual chilli/devil/skull motifs that are synonymous with many hot sauce manufacturers.
Removing the cap from the bottle I am instantly greeted by a waft of enticing aromas. The smell is more complex than I was expecting and is more reminiscent of a French classic such as chicken chasseur or beef bourguignon than the supermarket peri peri sauces I have grown accustomed to. I think this is mainly due to the use of tomatoes, garlic, onion and red wine.
The initial taste is quite rich, but the herbs and spices soon take centre stage and work to balance the flavour. The sauce is very smooth, so distinguishing the spices used is very tricky. I would guess that Grant has utilised bay leaves, paprika and oregano but I’m sure that his recipe contains 1 or 2 secret ingredients too.
This sauce is quite hot and left a pleasant warmth in my mouth which lasted for several minutes.
Overall, the combination of flavours in this sauce is excellent. It is definitely one of the more versatile sauces I have tried and works brilliantly with a range of savoury dishes. I particularly enjoyed cooking Peri Peri Prawns – a recipe which is provided on the African Volcano website. A squeeze of lemon juice really accentuated the flavours of the dish.
The price is £6.50 and African Volcano will be donating 30 pence from the sale of every bottle to the Habitat for Humanity, South Africa charity.
You can purchase African Volcano products direct through their website or via one of their stockists. On Saturdays, Grant also runs a stall at the Maltby Street Market in London, so if you’re local why not pop by for a taster.