Zulu Zulu Hot Sauce Peri Peri

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zuluzulu Hot Sauce Hot Sauce Hot Sauce
Peri-Peri Chicken Wings
Peri-Peri Ribs
Peri-Peri Seared Tuna
Peri-Peri Hamburgers
Peri-Peri Chocolate Truffles
Peri-Peri Citrus Sauce
Peri-Peri Scrambled Eggs
Peri-Peri Bloody Mary
Cream Cheese Dee-Lite
Peri-Peri Flame Grilled Chicken
Peri-Peri Pork Tenderloin
Snapper Baked w/ Peri-Peri & Almonds
Peri-Peri Shrimp Skewers
Sweet Peri-Peri Potatoes
Peri-Peri Rice
Squash w/ Peri-Peri

Peri-Peri Chicken Wings

Marinate chicken wings & thighs in Peri-Peri Sauce of your choice. Mix up a baste—2/3 Peri-Peri Sauce (we recommend Garlic) and 1/3 Butter. Baste chicken wings on the grill with this mixture.   This flavor is so unique, wings will never be the same.

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Peri-Peri Ribs

1 lb. Of pork (or beef) ribs
1 bottle of Hot Peri-Peri Sauce
Place ribs in a casserole dish, marinate in Peri-Peri sauce overnight in therefrigerator.  Pre-heat the oven to 400 degrees.  Mix the marinade and ribs again.  Drop the oven   temperature to 200 degrees and cook for 8 hours.

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Peri-Peri Seared Tuna

For each tuna steak, you will need:
1 T. Olive Oil
1/3 Cup Peri-Peri Sauce of your choice (we recommend Lemon & Herb)
Mix Oil and Peri-Peri sauce in a bowl and spread over both sides of the tuna steak. Allow tuna steak to marinate in the refrigerator for 30 minutes. Heat 1/2 T. Olive Oil in skillet to medium high heat.   Place Tuna Steak into skillet and cook on each side for 4-5 minutes.  This will leave the insideof the tuna steak basically rare.  Adjust heat time to your preferred outcome.

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Peri-Peri Hamburgers

Mix hamburger meat with Peri-Peri Sauce of your choice and 1-2 eggs. Form patties and grill.
Mix Peri-Peri Sauce of your choice with mayonnaise for a spicy mayo which will accompany your burger wonderfully.

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Peri-Peri Chocolate Truffles

1/3 Cup Whipping Cream
2 T. Hot Peri-Peri Sauce
6 oz. Semi-sweet chocolate, chopped
1 1/2 T. Unsweetened Cocoa
Combine Cream and Peri-Peri Sauce in 1 Quart Pan.  Stir over low heat until blended.  Add chocolate and stir over low heat until chocolate melts and blends with cream..  Pour into small glass dish.  Cover and chill slightly (until firm enough to shape).  Scoop out in rounded teaspoon and roll into 1 inch balls. Roll in cocoa powder to coat.  Cover and Chill.

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Peri-Peri Citrus Sauce

1 Cup Orange Juice
1/4 Bottle Peri-Peri Sauce of your choice
1/4 cup Lemon Juice
Cook meat.  Take meat out of the pan & Pour    citrus sauce in pan and simmer sauce to thicken.  Once it has thickened, add the meat back in the pan and cook for about five more minutes.  Serve the sauce drizzled over the meat.

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Peri-Peri Scrambled Eggs

Prepare your favorite scrambled eggs:
6 eggs, whisked
3/4 cup Cheddar cheese, grated
1/4 cup Milk
3 Green Onions, Diced
Mix all ingredients together, pour into buttered sauté pan and cook over medium heat until done.  Top with Garlic Peri-Peri Sauce, you will see what we mean!

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Peri-Peri Bloody Mary

5 oz. V-8 Juice
2 oz. Vodka
Pinch of salt
Juice 1 lemon wedge
3-4 dashes Hot Peri-Peri Sauce
Pinch ground Celery seed
1 stalk celery
1 turn ground pepper
A dash of Worcestershire sauce
Pour all ingredients into a tall glass over ice.  Garnish with celery stalk & black  pepper.  Peri-Peri sauce blends wonderfully with V-8 juice if you prefer a virgin cocktail as well.

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Cream Cheese Dee-Lite

1 8 oz. Pkg. cream cheese
1/4 cup Garlic Peri-Peri Sauce
1 T. Chopped Black Olives
1 T.  Chopped Fresh Parsley
Place cream cheese on plate & let stand 30 min. to soften before serving. Simply pour Peri-Peri sauce over cream cheese.  Top with olives & parsley. Serve with crackers.   Peri-Peri Chicken/Spinach/Cheese Quesadillas
2 flour tortillas, 8-10 inches in diameter
1/2 medium tomato, chopped
1 Cup Fresh Spinach, chopped
1/2 Cup Onion, Chopped
1 Cups each: Cheddar & Mozzarella Cheese, shredded
1 lb. Chicken, diced into 1/2” cubes
3/4 Cup Lemon & Herb Peri-Peri Sauce
Marinate chicken pieces in Peri-Peri Sauce for 30 mins.  Heat Olive Oil in skillet,  sautee onions, then add spinach for just a few minutes. Sautee chicken in    skillet until done.  Lay out tortilla in clean buttered skillet.  Layer 1/2 of Tomato, Spinach, Chicken and Cheese onto Tortilla. Fold in half and grill until lightly browned on the bottom, flip over and repeat. Garnish with Sour Cream and Salsa.  YUM!!

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Peri-Peri Flame Grilled Chicken

1 Cup Peri-Peri Sauce of your choice
1/2 Cup Dry White Wine
1/2 Cup Lemon Juice
3-4 Pounds Chicken
Mix first 3 ingredients together and marinate for 24 hours.  Baste chicken with sauce while grilling for an authentic African meal.

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Peri-Peri Pork Tenderloin

Pork Tenderloin
Peri-Peri Sauce of your choice (we recommend Hot)
Marinate Pork Tenderloin in Peri-Peri Sauce for 24 hours.  Baste Tenderloin with Peri-Peri sauce while grilling.  This is so simple, but the flavor is very complex...

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Snapper Baked w/ Peri-Peri & Almonds

For each fillet, you will need:
1 T. Peri-Peri Sauce of your choice
1 T. Sliced Blanched Almonds
1/2 T. Butter Sea Salt (2 Pinches)
1/2 T. Fruit Marmalade
2 T. White Wine
Season fish w/ sea salt and place in oven safe dish.  In another bowl, mix Peri-Peri sauce w/marmalade, pour over fish to cover.  Top w/almonds, add white wine and bake at 350 degrees for 10-15 minutes.  Remove fish from the dish and thicken remaining juices w/ 1/2 T. cold butter by whisking butter into the warm liquid.  Adjust seasoning, place over fish & serve.

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Peri-Peri Shrimp Skewers

Fresh Large Shrimp Sea Salt
Fresh Limes
Let shrimp sit in sea salt & lime for 1 hour.
Put shrimp on skewers
Dip liberally into Peri-Peri Sauce of your choice
BBQ or broil on each side for 3 minutes.

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Sweet Peri-Peri Potatoes

Sweet Potatoes (or yams, if you desire)
Mild Peri-Peri Sauce
Pre-heat oven to 350 degrees.
Enough sweet potatoes to serve desired number of guests.  These are easy to prepare.  Simply pop them into the oven, cook until soft, slice open and scoop out the flesh of the potatoes.  Mash them w/butter & add Peri-Peri Sauce to your taste.

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Peri-Peri Rice

Basmati Long Grain Rice
Sea Salt
1/4 Cup Olive Oil or Butter
3/4 Cup Peri-Peri Sauce of your choice
Let the Basmati Rice sit in cold water for 30 minutes, then rinse.  Add fresh water & Sea Salt.  Half cook the rice, drain water.  Simmer Peri-Peri Sauce in Olive Oil, stirring occasionally.  Mix the rice & sauce in a casserole dish and place a tea towel under the lid to absorb moisture.  Cook in pre-heated oven at 200 degrees for 45 minutes.

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Squash w/ Peri-Peri

2 Medium Acorn Squash
1 T. Chopped Rosemary
1/2 Cup Chicken Stock
2 T. Chopped Sage
6 T.  Peri-Peri Sauce of your choice
1 Cup Apple Juice or Cider
1/2 Cup Water as needed, salt to taste
Cut squash into 3/4—1 inch pieces.
Sweat herbs w/ butter & cook for 3-5 min.
Add Peri-Peri sauce, squash & liquid (the amount of water needed depends on the squash, so hold back & use only to adjust consistency of the sauce.) Bring to a boil, turn heat down & simmer for 20-30 minutes.  Adjust seasoning to taste.

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