| Spice lovers take note of this important history lesson. The story of Peri-Peri dates back centuries to when Portuguese explorers created a settlement in Mozambique while travelling east in search of gold. What they found in South Africa was the African bird’s eye chili, a fiery little chili they began incorporating into their cooking. Besides offering heat and flavour, the chili contains high vitamin C content and is believed to release endorphins. The women settlers saw an increase in their men’s libidos and so the blend of Portuguese-Mozambique Peri-Peri chicken became a part of culinary history.
Reviving the old Pizza Hut building on 32nd Avenue N.E. is Nando’s, an international chain of South African restaurants serving Peri-Peri fire-grilled chicken. Nando’s opened in Johannesburg in 1987, and now has franchises across five continents. The first of its kind in Calgary, the franchise offers eat-in, take-out and catering services for their zesty chicken.
Diners are welcomed with an earthy palette of warm orange walls, dark wood tables and floors and oversized faux-leather booths. African-style jugs and sculptures decorate the wall cutouts and delicate blown-glass pendant lamps cast a glow over each table. The order and take-out counter are wrapped in cheerful red and yellow tiles and dominate the entranceway next to a small bar and lounge area (Nando’s is licensed). The friendly young staff wear black T-shirts with funny phrases like "Take me home – I’m basted," indicative of Nando’s fun, friendly work culture.
Somewhere in between a fast food joint and a traditional restaurant, you start out at the counter ordering your food. You choose from four different "hot levels" for your chicken (called the Peri-ometer), from cool lemon and herb (for wimps or first-timers) to medium, hot and extra hot (not for the faint of heart – this one will get your blood pumping!). The chicken has been marinated for 24 hours, then baked in the oven and fire grilled for a juicy-on-the-inside and slightly-crisp-on-the-outside taste.
We decided to share a "Peritizer" of artichoke dip with pita ($3.99) and the Peri plate with two sides ($16.99) that included chicken, kebab and four wings with Peri fries and spiced rice. We asked our server for a heat rating recommendation. She suggested that we not go past medium but offered to prepare half our meal medium and half hot (the food came with little flags announcing the heat level).
Once you’ve ordered, you’re given a number, grab a table and a server brings your meal and drinks. The chicken was sinfully juicy and the kebabs were especially appealing with thick chunks of white meat coated in hot sauce on small wooden skewers. The wings were small and the kind you could get at any pub. Spicy rice was a nice alternative side dish but was more mild than spicy and Peri fries are your basic French fries sprinkled with a hot Peri-Peri seasoning salt. Medium was sufficiently spicy, while hot was mouth numbing. But it was always flavourfully spicy, not painful and tasteless.
A few days later, I took some colleagues with me to grab lunch on a weekday since Nando’s is near my office. This time I tried the chicken breast in a pita with one side ($8.99). The large, thick pita stuffed with chopped lettuce, tomatoes and cucumber and filled with a full chicken breast (medium rating heat), and a creamy ranch mayo. I added some garlic Peri-Peri sauce, a Mediterranean blend for a superb lunch meal.
When my colleague declared, "My mouth is happy hot," I knew she had found the new hotness. We returned to work full and happy hot.
Nando’s is located at 3333-32nd Avenue N.E.; phone, 769-0610. |
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