Inspired by Mozambique’s medley of flavours, Nando’s has launched a new flavour of basting sauce for those who want a kick of vibrant flavour but prefer it without the chilli heat. The journey of Mozambican Paprika began when Nando’s head of food Pascale Sobiecki (pictured) travelled to Mozambique to visit the Peri Peri farms where Nando’s iconic African Bird’s Eye Chillies are grown. Along the way she fell in love with the combination of flavours that Mozambicans used to prepare their food.

“There’s a lot more to Mozambican flavours than simply the African bird’s eye chilli we love so much here at Nando’s. Garlic, lemon and lime, coconut, paprika, sweet tomatoes, parsley, onions and more are also loved, and part of a rich culinary history in our neighbouring country,” says Pascale.

“In addition, because a lot of Mozambican food is cooked over open fires, it is imparted with a delicious smoky flavour. I came away feeling inspired by the aromas and flavours of the country where the Nando’s taste experience has its roots.

“One of the perks of my job is that I get to play with my food – without anyone getting upset with me … So I began to experiment with a new flavour for Nando’s, one that’s completely fresh, one that speaks to people who may not get a particular kick out of strong PERi-PERi, and yet is still true to Nando’s culinary roots.”

The recipe for Mozambican Paprika contains coconut, lime, lemon, garlic, tomato, onion, parsley and rosemary and, of course, paprika – no less than three different kinds, one of them smoked.

Because it’s Nando’s, there is a touch of African bird’s eye chilli – but only a hint. On the Nando’s PERi-Ometer, Mozambican Paprika is slightly hotter than Lemon and Herb (which also contains chilli, incidentally), but milder than the Mild flavour.

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