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<\/p>\nKaptein and Annie Brandt peri-peri sauces are fast becoming a Lowveld favourite. Produced in Mbombela by the Van Rooyen family, the sauce has a bit of a history.<\/p>\n
Sakkie van Rooyen, the owner of Pam Golding Properties, sold his first property in 1997, and he and the property owner ended up becoming best friends. \u201cThis guy made a delicious
\nperi-peri sauce,\u201d explains Sakkie, \u201cbut when he passed away, the recipe was lost. Many years later, I helped his widow to figure out the recipe for it. Once we had perfected it, we each went our separate ways and from there developed our own sauces. When Covid hit, Kaptein and Annie Brandt suddenly took off.\u201d<\/p>\n
Sakkie applied for a permit to transport food and started delivering all over the country. \u201cI saw the lockdown as an opportunity to expand the business,\u201d he adds. \u201cMy philosophy is to always seek new opportunities, so my family and I started producing sauce.\u201d Since then, the business has grown by leaps and bounds, and as the sauce has grown, so has the product range. Currently the Kaptein and Annie Brandt range includes the sauces, buttermilk and bran rusks, coffee (ground and beans) and honey, all of which are now
\navailable countrywide. \u201cWhen you visit the Kruger National Park, look out for our sauce, it\u2019s in all the park shops,\u201d Sakkie says proudly.<\/p>\n
The sauces themselves are mango-based, a common Lowveld crop. \u201cIf you are not too keen on a very hot sauce, then Kaptein is the sauce for you. But if you like it hot, Annie Brandt is the way to go. As her tagline says, \u2018Jy brand nie vir Annie nie, Annie brand vir jou\u2019.\u201d he laughs. The distinctive packaging, each with its own tongue-in-cheek story about where the sauce originated, is a big drawcard when it comes to these two iconic condiments. Sakkie explains that the stories are a huge part of the appeal for first-time buyers, but adds that once you taste the sauce, you are hooked. \u201cWe mostly see people
\nposting on social media with Kaptein Brandt on their steak, but really, it is equally delicious on chicken, prawns, eggs, in stews, in soups, and even just on a plain piece of bread,\u201d he adds.<\/p>\n
Well-known for their hot sauce addiction, it has been jokingly said that Lowvelders have grown up too close to the Mozambican border. \u201cIt was wonderful to see how many high-quality sauces are produced and available in the Lowveld and Mpumalanga during the recent Lowveld Peri-Peri Pepper Sauce Show,\u201d enthuses Sakkie, going on to say how
\nheart-warming it was to see how people assisted one another.<\/p>\n
\u201cThe show was a great success, reminding me not only of our love of all things fiery, but of how strong our community spirit is. We cannot wait to show off our wares at the next show!\u201d<\/p>\n
Sakkie\u2019s chicken wings<\/p>\n
<\/p>\n
Ingredients<\/strong> Method<\/strong> Kaptein and Annie Brandt peri-peri sauces are fast becoming a Lowveld favourite. Produced in Mbombela by the Van Rooyen family, the sauce has a bit of a history.<\/p>\n","protected":false},"author":36,"featured_media":10609,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[738,1],"tags":[4017,4018,4014,4016,4013,4015,255,73,393],"class_list":{"0":"post-10606","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-uncategorised","9":"tag-anniebrandt","10":"tag-chickenwings","11":"tag-chili","12":"tag-kapteinbrandt","13":"tag-periperi","14":"tag-sauces","15":"tag-food","16":"tag-getitlowveld","17":"tag-recipes"},"yoast_head":"\n
\n\u2022 900g chicken wings
\n\u2022 1 tsp salt
\n\u2022 \u00bd tsp white pepper
\n\u2022 4 cloves garlic, grated
\n\u2022 1cm ginger, grated
\n\u2022 2 tbsp soy sauce
\n\u2022 1 tsp sesame oil
\n\u2022 1 tsp chili flakes (or to taste)
\n\u2022 1 tbsp sugar
\n\u2022 1 cup flour
\n\u2022 oil for frying
\n\u2022 Kaptein or Annie Brandt sauce (to taste)<\/p>\n
\n1. Mix together salt, white pepper, garlic, ginger, soy sauce and sesame oil, chili flakes and sugar.
\n2. Pour over chicken wings and mix well to coat them.
\n3. Put chicken wings in an airtight container, Ziploc bag or cover the bowl with clingfilm.
\n4. Leave to marinate for at least 45 minutes.
\n5. Pour the flour in a bowl.
\n6. When the wings are finished marinating, coat them with the flour and fry in the hot oil for 6 minutes.
\n7. Take out and drain.
\n8. When all the wings are fried, refry again, but this time for 3 minutes.
\n9. Pour Kaptein or Annie Brandt sauce in a pan, bring it to heat, add the wings and baste them in the sauce.
\n10. If you do not want to baste the wings, you can eat them as is and use\u00a0Kaptein or Annie Brandt sauce for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"