Nando’s Peri-Peri Review

With its varying styles of ornate light fixtures and textured walls, the interior of Nando’s Peri- Peri is rather posh for a quick service chicken restaurant, but that might be the secret to their overwhelming success. You have probably noticed one pop up recently in your neighborhood because there are now more than ten in the greater DC area. Nando’s Peri-Peri opened its first store in South Africa in 1987 and now their restaurants are in thirty-four countries spread out across five continents.

According to their website, Peri-Peri dates back to the colonial period when Portuguese explorers were introduced to African Bird’s Eye Chilis in Mozambique. It is properly pronounced Pili-Pili in Swahili, but the word proved to be a shibboleth to the Portuguese explorers who could only get as close as Peri-Peri.

They definitely provide a higher level of service than I have come to expect in most quick service establishments. The staff is super friendly and instead of saying “you’re welcome” they respond to thanks with “my pleasure”. They are quick to help you navigate the menu and once you order at the register they bring the food to your table. The Coca-Cola dispenser has so many drink options it seems as though it is trying to compete with the number of channels on cable TV. There is even a sink in the dining room to wash your hands.

But on to the food…

As you might expect, the chicken was amazing. It is marinated for 24 hours and “grilled to order over an open flame to reduce fat content”. Despite reducing the fat content it still comes out very juicy and tender… no knife required. You can choose from a selection of sauces that range from less spicy all the way to extra hot. I’m a bit of a chili-head so I ordered it as hot as it comes, and I was not disappointed. The heat was deep, slow and addictive. By the time I finished there were beads of sweat on my forehead and my nose was sniffling as I licked the last drops of sauce off my fingers.

The coleslaw was typical, fresh and creamy. The celery seeds gave it a nice flavor and it was a good choice to cool down my mouth after the intense, extra hot Peri-Peri sauce.

I also chose rice as a side order, which had had some nice spice to it and it was well cooked. The grains were not mushy and globed together; instead each grain was separate and firm.

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