South African-born restaurant Nando’s Peri-Peri has expanded to more than 1,500 restaurants across the globe since its debut in 1987, and now it’s coming to...
Peri-Peri is known as the African Bird’s Eye Chili, which grows in southern Africa. Nando’s says they source the chili from Mozambique, Zimbabwe, Malawi and South Africa through a network of 1,400 local farmers.
It was believed that the chili was introduced to Portuguese explorers in Portugal’s former Southern African territories, and then spread from there, sometimes under the spelling “piri-piri.” Peri-peri sauce often combines the chili with lemon, garlic and herbs. Nando’s sauces — including lemon and herb, medium, garlic, hot and “XXHot,” as well as two spicy mayo sauces — have been available in the Dallas market since 2014 at Whole Foods, Kroger and H-E-B.
At the restaurant, chicken is basted in a diner’s choice of sauce and spice level and then grilled over an open flame. Menu items include chicken and chips plates and platters, chicken bowls with rice, hummus and other fixings, chicken skewers, wings, and sandwiches, wraps and pitas. There’s also a snacks and sides menu of halloumi sticks with chili jam, marinated olives, garlic bread, corn, braised Brussels sprouts and more.
Nando’s will join other new high-profile restaurants at Village on the Parkway in Addison, including the
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