Mama Africa

A  Blended Spice Recipe Handed Down to Sidney

By his Zulu Nanny ‘Edith’ 

This spice rub is ideal when moistened with lemon juice, lime juice, olive oil or a little white wine, massage into butter flied tiger prawn, spatchcock chicken, chicken wings, monkfish, tuna, scallops before grilling or barbecuing.

I love it with freshly pan braised large leaf spinach with lots of butter, as my nanny used to make it with ‘Maroggo’  a wild spinach found in Southern Africa which she used to go out and pick in the ‘ Veld’


  • 3 heaped tablespoons dried ‘piri piri’ chillies
  • 1 tablespoon soft brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon dried coriander seeds
  • 1 teaspoon dried onion flakes
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon  chopped garlic / fresh
  • ½ teaspoon cumin
  • 2 tablespoon lemon juice / fresh
  • 1 teaspoon chopped ginger / fresh
  • ½ teaspoon paprika


  1. Place all dry ingredients in mortar and pestle  and grind roughly then briefly grind in wet ingredients with lemon juice
  2. Place in container and refrigerate for a day before using, can be stored in refrigerator for two weeks.

3 thoughts on “Mama Africa

  1. Thanks Sid and Ali love hearing from you with all your thoughts. We wish you a very Happy and busy New Year Russ and Sue xx

  2. I have enjoyed Sid’s Peri Peri dishes many a time, the Hot Smoked Salmon with Peri Peri he does is my favourite, hopefully he will share this recipe with us all soon, or in their upcoming Cookery Book, ‘Take a Walk on The Wild Side’

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