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Nando's Recipes

Updated June 14, 2019 201 votes 105 voters 33.6k views7 items

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Nando's recipes - the easy way to prepare the best dishes from the Nando's menu. These are copycat recipes, not necessarily made the same way as they are prepared at Nando's, but closely modeled on the flavors and textures of Nando's popular food, so you can bring the exotic tastes of one of the top restaurant chains in the world to your own table for a fraction of the cost.

Tracing its origins to a South African dining group, Nando's is famous for its Peri-Peri marinades and its chicken dishes. The restaurant chain is present in thirty countries on five continents and has expanded to sell its world-renowned sauces in supermarkets as well.

From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.

Nando's recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat Nando's recipes from around the Web.
  • 1

    Nando's PERi-PERi Sauce

    Photo: Wikimedia Commons / CC-BY

    two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
    four tablespoons lemon juice or lime juice (or cider vinegar)
    four tablespoons oil
    one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes
    one teaspoon minced garlic (or garlic powder)
    one tablespoon paprika
    one teaspoon salt
    dried or fresh oregano or parsley (or similar)

    - Combine all ingredients.
    - Grind using mortar and pestle; mix ingredients into a smooth paste.
    - Adjust ratio of cayenne pepper and paprika to taste.
    - Sauce aging: Store it in a refrigerator for a few days allows the flavor to develop.
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  • 2

    PERi-PERi Beef Stew

    Photo: Wikimedia Commons / CC-BY

    500g Stewing beef, cut into cubes
    3 Fresh or dried bay leaves (optional)
    2 Celery sticks, chopped
    2 Medium carrots, peeled and roughly chopped
    2 Medium onions, roughly chopped
    30ml (2 tbsp) Olive oil
    30ml (2 tbsp) Cake flour
    100g Mushrooms
    125ml (1 bottle) Nando’s Medium PERi-PERi Sauce
    1 x 400g Can tomatoes
    Salt and freshly ground black pepper to taste

    - Preheat oven to 180°C.
    - Heat olive oil in a casserole dish over medium heat; add celery, carrots, onions and bay leaves and fry for 10 minutes.
    - Add beef cubes and flour; stir.
    - Add Nando’s Medium PERi-PERi Sauce, mushrooms and tomatoes.
    - Bring stew to boil and move casserole dish to the oven; cook for 2.5-3 hours.
    - Remove bay leaves; season with salt and pepper.
    - Serve with cous cous or a starch of your choice.
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  • 3

    Stuffed PERi-PERi Chicken Breasts with Mozzarella

    500g Chicken breast fillets ( 6 fillets)
    100g Grated Mozzarella
    70ml Nando’s Sun-dried Tomato and Basil Marinade
    125ml (1/2 cup) Fresh breadcrumbs
    10g Crushed garlic
    15ml (1tbsp) Olive oil
    180ml Nando’s Sun-Dried Tomato and Basil Marinade
    60ml Fresh cream

    - Mix mozzarella and breadcrumbs with Nando’s Sun-dried Tomato and Basil Marinade.
    - Slit a pocket into each of the chicken breasts; stuff with cheese and marinade mix.
    - Heat olive oil in a frying pan.
    - Add garlic and chicken breasts; fry until golden on both sides.
    - Reduce heat and fry for 10 more minutes; turn chicken frequently until cooked through.
    - Prepare sauce by mixing the rest of Nando’s Sun-dried Tomato and Basil Marinade with cream and heat in the microwave for a minute.
    - Serve chicken on a bed of green beans or asparagus, drizzled with sauce.
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  • 4

    Braised PERi-PERi Lamb Shanks

    Photo: Metaweb / CC-BY

    4 x Small Lamb Shanks
    250ml (1 bottle) Nando’s Portuguese BBQ Marinade
    10ml (2 tsp) Crushed garlic
    62ml (1/4 cup) Lemon juice
    2 Medium onions, quartered
    1 Red pepper, seeded and cut into bite-size chunks
    1 Yellow pepper, seeded and cut into bite-size chunks
    5ml Dried or 15ml fresh rosemary
    Salt and freshly ground black pepper to taste
    For Potato and Olive Mash:
    5 Medium Potatoes
    15 Calamata Olives, pitted and chopped
    125ml (1/2 cup) Milk
    45ml (3 tbsp) Butter

    - Preheat oven to 220°C.
    - Rub lamb shanks with olive oil, garlic and lemon juice.
    - Place in the oven for 5 minutes.
    - Remove from oven; add Nando’s Portuguese BBQ Marinade, onions, peppers and rosemary.
    -Reduce heat to 160°C, cover meat with foil and return to oven.
    - Cook for a further 2- 2.5 hours or until meat is soft.
    - Prepare mash; boil potatoes for 15 minutes, drain and mash adding milk and butter.
    - Add chopped calamatas to mash; season with salt and pepper.
    - Serve meat warm on a bed of olive and potato mash, drizzled with cooking meat sauce and vegetables.
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