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Recipes Archives - Black Mamba Chilli


Seafood Risotto alla Joe

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This recipe has been a staple in our family for a few years now. Joe saw a chef’s presentation at a Good Food and Wine Show in Johannesburg in 2015 when we were promoting Black Mamba, and made a few tweaks to adopt it as his own. His main trick is to make sure that all the rice is mixed and properly covered with olive oil while it’s cooking so it doesn’t get soggy (we like our risotto just a tad on the “al dente” side). This recipe is easy, tasty and children friendly (without Black Mamba). We hope you enjoy!

Claudia & Joe

Ingredients (for 4 people)

1 red onion

1 tomato

1 green pepper

1 kg mixed sea food pack (if frozen, thaw the night before)

500 gr of risotto rice

500 ml of fish stock (we use 2 x 25 gr of concentrate fish stock diluted in hot water)

125 ml of white wine

Salt & pepper to taste


Finely chop the onion, tomato and green pepper.

Heat olive oil in a large frying pan, add the onions, green pepper and seafood mix, and a pinch of salt and pepper. Cook for 2 minutes (making sure the seafood doesn’t overcook) then remove the cooked ingredients and set them aside in a bowl.

Clean the pan and pour enough olive oil to cover the bottom. Heat the olive oil, and when it’s hot, add the risotto rice, making sure that all the rice grains are covered with the oil, then add the white wine and cook at high heat for 1 minute.

After 1 minute, reduce heat to medium, and slowly add the fish stock 100 ml at at time, waiting 1 minute before adding another 100 ml, until you have added 500 ml. After 1 more minute, check that the risotto is “al dente” (firm when bitten) and add the mixed bowl of sea food with onion and peppers, as well as the chopped tomatoes. Mix everything well and cook for another minute. Taste again for salt and pepper.

Cool down, and serve with a generous squeeze of lemon juice, as well as a generous drizzle of Black Mamba Cayenne Chilli Sauce (Joe’s and mine favourite for this specific dish). Enjoy with a chilled glass of white wine for a perfect Sunday lunch.

Burgers with blue cheese, caramelised onions and Black Mamba Green Papaya Chutney

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This recipe is a definite winner when you’re looking for something fast and easy, and in the same way super tasty and heart-warming.

This delicious recipe is courtesy of Sipho Dlamini, owner of the fantastic Smoke & Grill restaurant in Eswatini


750 g freshly ground beef

120 g blue cheese

120 gr of Black Mamba Green Papaya Chutney

Olive oil

Salt, pepper and paprika to taste

1 medium egg

6 burger buns

For the caramelised onions:

1 large red onion

1 Tbs butter

1 Tbs olive oil

1 cup red wine

1 Tbs red wine vinegar

1 Tbs sugar

Salt to taste


Make the burgers at least an hour before you want to cook them. Divide the mince into 4 portions, add one egg (if you want the patties to be more firm) and a pinch of salt, paprika and pepper. Work each ball in your hands for a few minutes to melt the fat and mould them into a relatively smooth, round patty. Make them slightly bigger than your bun, as they will shrink when cooked.

Pop them on a tray, cover and chill in the fridge.

When you’re ready to cook your burgers, caramelise the red onions and crumble the blue cheese into chunks, and leave everything to one side.

Preheat your grill to high. Pop a large non-stick frying pan over a medium heat and add a drizzle of oil to the pan.

Fry the burgers for around 4 minutes on each side if you like them pink in the middle, or longer if you prefer them fully cooked, seasoning the patties with salt and black pepper as you cook them.

Halve and toast the buns under the grill or on a hot griddle, then line them up on a board ready to go.

When the burgers are cooked, top each with the blue cheese and pop under the grill for a couple of minutes until nice and oozy. Add the caramelised onions and to finalise a generous dollop of Black Mamba Green Papaya Chutney.

Squish the bun tops on and serve straight away.

How to caramelise the red onions

  1. Thinly slice a red onion (with the grain of the onion)
  2. In a large sauté pan, add the butter and the olive oil and melt over medium heat.
  3. Add the red onions and sprinkle with salt.
  4. Cook the onions until soft and the pan starts to dry out- about 5 minutes.
  5. Add the wine to the dry pan, and scrape the browned bits up. Continue to cook on low heat another 15 minutes. Whenever the pan gets dry, add ¼ cup of water.
  6. After the onions have been cooking about 20 minutes, add the vinegar and sugar and cook another 5 minutes. The pan should be dry.
  7. Scrape all of the onions into a bowl and refrigerate until ready to use.


Coconut Chicken Curry a la Mamba

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When you’re craving comfort food and a slow release of heat, nothing better than what is concocting in our kitchen this week! Easy and delicious. And of course, guaranteed to warm you up with a generous dose of chilli venoms!

Brought to you by the talented South African chillihead Emma Olivier 🙂


4 deboned pieces of chicken

1 green pepper

1 red pepper

1 onion

2 carrots (peeled)

A handful of broccoli

1 tin of Coconut cream (400gr)



Masala Powder (1 table spoon)

Curry powder (3 table spoons)

Black Mamba Pineapple Chilli Sauce OR Black Mamba Chipotle Chilli Sauce

1 cup of Basmati rice

Serves 2 people


Chop the chicken into bite size pieces and fry in a pan with a teaspoon of oil and a tablespoon of masala powder.

In the meantime start preparing some steamy rice following the cooking instructions in the pack.

While the chicken is browning, chop up the onion, carrots, broccoli, green and red peppers into small pieces. You can pick between fresh ginger and garlic or a bottled mixture and add as much as desired to the chicken. Then add in the chopped veggies and mix all together. Add in the coconut cream, three tablespoons of curry powder and leave to simmer for 10-15 minutes. If desired, you can add in baby potatoes (pre-cooked).

The finishing touch will be adding your Black Mamba Pineapple Chilli Sauce for a tropical flavour or your Black Mamba Chipotle Chilli Sauce if you’re in the mood for a smoky flavour instead. Cook for an additional 5 minutes before serving up the meal with some steamed rice.

Sit back, relax and feel the HEAT take over!

Vegetarian Tacos with Black Bean Salsa

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Looking for an easy, flavourful and healthy meal? On our #tacotuesday we decided to make vegetarian tacos with a black bean salsa – drizzling generous amounts of the chilli venom of your choice of course!


8 – 12 small corn soft tortilla

For the black bean salsa:

1 can of black beans

half a white onion chopped into small squares

one red tomato chopped into small squares

Salt & black pepper

1/2 tsp of cumin

A generous squeeze of fresh lime juice

Mix all together and garnish with fresh coriander

For the refried beans:

1 can of red beans (or black beans if you’re as obsessed with them as we are). Blend together with the other half white onion, 1 clove of crushed, and a bit of salt. Then fry the mix with a bit of extra virgin olive oil until it thickens (you won’t need more than 5 minutes on a medium heat).

1 cup of sour cream

I also made a quick chunky guacamole as another side dish mixing avos, white onions and tomatoes chopped in small cubes, salt and lime juice to taste.

Serves: 4 people

Put each element in a serving dish, warm the tortillas (and to keep them warm just put them in a basket and cover them with a clean cloth) and let everybody make their own tacos with all the yummy bits and pieces you made. In this case our final touch was a drizzle of Black Mamba Habanero Chilli Sauce (sometimes we like it really hot!). Enjoy and let us know if you liked it!

Fish tacos with kiwi & coriander salsa and chipotle sour cream

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If you are obsessed with Mexican-inspired dishes and chipotle flavours as much as we are, then you have to try this dish! Easy, yummy and with lots of fresh flavours!


8 – 12 small corn soft tortilla

400 gr of white fish (preferably fresh, but also any frozen hake or kingklip will do the deal)

For the fish marinade:

1 tsp Black Mamba Chipotle Chilli Paste

1/4 cup of extra virgin olive oil

the juice of one lime (or lemon)

salt & pepper to taste

For the kiwi coriander salsa:

3 kiwis

one fresh bunch of coriander

6 spring onions

a dash of Black Mamba Chipotle Chilli Sauce

the juice of one lime

For the chipotle sour cream:

1 cup of sour cream

a dash of Black Mamba Chipotle Chilli Sauce

For the garnish:

one small red cabbage

one small red onion

1 cup of vinegar

salt and pepper to taste


Serves: 4 people


Turn on the oven to 180℃.

Make a marinade for the fish mixing the Black Mamba Chipotle Chilli Paste with olive oil, the juice of one lime and salt & pepper to taste (check how hot is your hot and adapt the amount of chipotle paste accordingly). Pour marinade on top of the fish, place in an oven dish and grill for about 30 to 45  minutes (depending if you’re using fresh or frozen fish) – check constantly so the fish doesn’t dry: it should be ready when the fish flakes easily and the smell starts to make you drool.

While the fish is cooking, put in a pan in low heat the chopped kiwis, spring onions and coriander, with a dash of Black Mamba Chipotle Chilli Sauce, the juice of half a lime and a bit of salt. Blend everything together and voilà! Your kiwi coriander salsa is ready (I prefer it a bit chunky instead of totally smooth, but to each its own).

Chop the red cabbage and red onion in slices and put on a mix of boiling water and vinegar for a maximum of 5 minutes (as you want them to still be crunchy and fresh). Once done put in a serving dish (add a bit of salt if you feel it needs it).

If you still think you need more chipotle flavour (and we wouldn’t disagree) then add some drops of Black Mamba Chipotle Chilli Sauce to your sour cream and put in a bowl for serving.

When your fish is ready take it out of the oven and cut it in bite sizes. Turn the oven off but place the tortillas inside just to warm them up enough with the residual heat (make sure you don’t leave them for too long as they can become hard very quickly, been there done that!). Once tortillas are warm place in a basket and cover with a clean cloth (so they remain warm).

I also made a quick chunky guacamole as another side dish mixing avos, white onions and tomatoes chopped in small cubes, salt and lime juice to taste (but you can opt out as you have lots of amazing flavours already!)

Put each element in a serving dish and let everybody make their own tacos with all the yummy bits and pieces you made. Enjoy and let us know if you liked it!


Jalapeño & Coriander Pesto Prawn Salad with Mango

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Natalia Gaviria is a top New York chef, with the heat of Colombia in her blood. So she’s been enjoying getting creative with our HOT products!

Try her dangerously tasty recipe with our Coriander & Jalapeño Pesto… A salad like you’ve never tasted before!


¼ cup Black Mamba Coriander & Jalapeño Pesto

1 lb medium prawns (about 35-40), peeled and de-veined, but with the tails still on

2 tbsp olive oil

2 tbsp lemon juice

6 cups of your favourite salad greens (rocket, romaine lettuce, etc)

1 semi-ripe mango, peeled

1 tspn red pepper flakes

Salt and pepper to taste

Serves: 4 people

In a medium bowl, toss the prawns with the Black Mamba Coriander & Jalapeño Pesto. Make sure all the prawn is covered with the pesto. Use more if necessary. Marinate for 10 minutes in the fridge.

In a large skillet pan, over med-high heat, heat up the olive oil and sauté the prawns for two minutes on each side or until fully cooked through.

Turn off the heat and pour the lemon juice over the prawns, add salt and pepper and toss well while still hot and in the pan.

Toss the greens lightly with some olive oil, salt and pepper and place on one plates.

Lay the prawns over the salad greens.

With a peeler, shave off pieces of mango and add to each plate.

Finish off with a sprinkle of red pepper flakes.”

For more recipes to try with our products, click here

Cayenne & Basil Pesto Corn Muffins

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Natalia Gaviria is a Colombian chef living in New York City. She is the author of four cookbooks and was previously a contestant and winner on the Food Network’s television series Chopped!

We let her loose with a jar of our Basil & Cayenne Pesto and she sent us back this HOT recipe… Thanks Natalia!

Give it a try!


5 tbsp Black Mamba Basil & Cayenne Pesto

1 cup yellow cornmeal

½ cup flour (all purpose)

3 tbsp sugar

2 tsp baking powder

1 tsp salt

¾ cup fresh corn kernels

¼ cup whole milk or plain yogurt (full fat)

¼ cup unsalted butter, melted

1 egg, beaten

Makes: 24-26 mini-muffins

Pre heat the oven to 350 F. Butter an 8” x 8” pan or 2 (12) mini muffin tins.

Whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Set aside.

In a blender or food processor, blend the corn kernels, Black Mamba Basil & Cayenne Pesto and milk. Add these ingredients to the dry ingredients until well mixed. Finish the mixture by adding the butter and egg. Blend well and pour the batter into the greased pan.

Bake for 20 – 25 minutes until a toothpick inserted in the centre comes out clean. (Bake for 12-15 minutes for mini muffins).

Serve with additional Black Mamba Basil & Cayenne Pesto or butter.”
For more recipes to try with our products, click here

Grilled Salmon with a Black Mamba Cayenne crust

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Hayley from London is a ssserious food-lover! She’s our first #myblackmamba winner.

Here’s her HOT homemade Black Mamba recipe…

“This recipe is true on-the-go food. Made in moments with minimal effort and only 3 ingredients, the delicious crust is set off with a cayenne kick from Black Mamba Basil & Cayenne Pesto.

1 tbsp Black Mamba Basil & Cayenne pesto
1 slice of crusty wholemeal bread
2 fillets of salmon
Oil for greasing the pan
A slice of lemon for garnish

Blitz the bread in a blender until you reach a fine crumb.

Mix together the pesto with the breadcrumbs, make sure it is well mixed but not too moist.

Lay the crust over the top of the salmon.

Sizzle skin side down in a pan for 3 – 4 minutes.

Slide under the grill until the crust has browned and the fish flakes apart with ease.”