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BCO Chicken Burrito

Looking to spice up your burrito game this burrito day? Then look no further than this delicious BCO chicken burrito recipe! This recipe combines tender, juicy grilled chicken with all the classic burrito fillings for a meal that is sure to make your mouth water!


  • 500g chicken breasts (cut into strips)
  • 1 x 400g tin black beans (drained)
  • 1 medium size tomato (sliced)
  • 1 cup white rice (cooked)
  • 1 cup cheddar cheese (grated)
  • 1 cup smoked mozzarella cheese (grated)
  • 1 x avocado (peeled and sliced)
  • 5 x 28cm wraps
  • 1 tsp cumin
  • 1/2 tsp mixed herbs
  • Juice of half a lemon
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 20ml Banhoek Chilli Oil plus 20ml for the pan.


  • In a bowl add all the spices, herbs, lemon juice and 20ml of the Banhoek Chilli Oil. Stir until a paste is formed.
  • Add the chicken strips and mix. Ensure the strips are covered evenly. Set aside to marinade for 10 minutes.
  • Heat a pan on medium heat with the remaining Banhoek Chilli Oil
  • Add the chicken strips to the pan and grill.
  • Once the chicken strips are fully cooked, remove from the heat and set aside.
  • Now it’s time to assemble the burrito’s. (Tip: before you start assembling your burrito’s, place the wrap in the microwave for 10 seconds as this will ensure the wrap is pliable. and also make sure the rice and beans are also hot)
  • Place a wrap onto a plate. Sprinkle your cheese, beans, chicken, rice, tomato and then lastly, the avocado.
  • Wrap up carefully. Repeat the process with the rest of the wraps.
  • Place in sandwich press and toast until lightly toasted. Drizzle with a splash of Banhoek Chilli Oil, serve and enjoy! 🌯🌶️✨
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Behind the Scenes – the Banhoek Secret

Behind the Scenes – the Banhoek Secret

A true romantic doesn’t kiss and tell, and a magician never reveals their secrets, but at Banhoek Chilli Oil,  we’re too proud of our top-quality sustainable ingredients and loving infusion processes to be quiet about it. Read on to find out how our passionate founders transform just two pure ingredients into an award-winning, internationally adored artisanal chilli oil.

The Heart of Banhoek Chilli Oil

We spent uncountable hours experimenting with our chilli oil recipe, until we were absolutely sure that the spicy, flavourful bird’s eye chilli was the perfect pepper for the task. Although originally introduced by Portuguese and Spanish colonialists, the affectionately nicknamed ‘African devil’ chillies are notoriously hot little peppers. Even so, their core essence remains fruity and earthy.

All our chillies are locally grown, harvested from farms nestled into the Stellenbosch landscape, amid the Cape’s leading vineyards and wild fynbos. Our flower-powered chillies receive all the fragrant goodness that the fynbos biome infuses into the soil, giving them a nuanced flavour unique to the region. 

Our hand-picked chillies are sun-dried to a gorgeous, rich scarlet and hand-crushed for perfect infusion.

Why Canola Oil?

There are a variety of oils that can be used to make infused oil products. We chose pure canola (rapeseed) oil because it has a high smoking point and because we’re able to heat our oil to an optimal temperature, we facilitate a richer, more robust infusion process with our fiery little flavourants, and ultimately provide a tastier, more deeply-infused chilli oil.

Our GMO-free canola oil is produced from golden fields that blanket the rock-and-rolling Overberg hills.

A secret infusion

Every batch of Banhoek Chill Oil is handcrafted, tenderly infused using induction technology to ensure an even extraction from a meticulous measurement of crushed, dried chillies. The freshly infused oil is drained and allowed to cool, before passing through sixteen stages of filtration. The result is a silky-smooth consistency that focuses on flavour.

A labour of love

Our commitment to quality raw ingredients, the simplest recipe imaginable, and impeccable precision is what produces the unwavering quality of chilli oil that our patrons come back for, time and again. But we’d venture to suggest that the love that goes into every bottle amplifies its goodness, as much as the passion and caring that goes into taking care of our people, our community and the earth.

  • Local economic empowerment sits at the heart of Banhoek Chilli Oil’s values. We invest in developing skills and forging new career pathways for individuals whose natural abilities might otherwise have remain undiscovered.
  • We look for every opportunity to uplift our lovely little valley by hiring locally and keeping our supply chain as close to home as possible. We’ve also been able to institute an innovative farmer’s programme, resulting in greater economic and employment prospects for our local community. 
  • Because we’re so grateful for what Mother Earth has gifted us, we craft Banhoek Chilli Oil with conscience. We minimise waste, use green energy and recycle on-site to reduce our environmental footprint.

From a crisp, ripe chilli waiting to be picked from the sunny Banhoek Valley, to the beautiful designer bottles that adorn our shelves, the Banhoek promise remains: a consistent chilli oil that will enhance the taste of any dish, with the perfect bite of flavour. 

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BCO Roast Lamb and Potatoes

This Easter, treat your family and friends to a delicious roast leg of lamb and potatoes, with an extra kick of heat! With just a few simple ingredients and some time in the oven, you can create a delicious and festive meal that will have everyone coming back for more. So go ahead and add this delicious recipe to your Easter menu to make it a holiday to remember!


  • 2kg leg of lamb (on the bone)
  • 30g smoked paprika
  • 15g  ground coriander 
  • 8g ground cinnamon
  • 10ml Banhoek Chilli Oil
  • 20ml rapeseed or olive oil
  • 1kg baby potatoes
  • 2 onions (Medium-sized)


  • Take your lamb out the fridge 1 hour in advance to get it to room temperature. 
  • Preheat the oven to 180°C. 
  • In a small bowl mix together all the dry spices and Banhoek Chilli Oil and set aside.
  • Remove the outer skin of your leg of lamb (your butcher can do this for you).
  • Once removed, take a sharp knife and poke small holes (about 1cm deep) in the lamb for the spice rub to get deeper into the meat.
  • Rub the canola or olive oil onto the lamb and then rub on the spice mix. 
  • Set your lamb aside and leave to marinade for about an hour. In this time you can prep any vegetables that will accompany the lamb.
  • Rinse your potatoes and par boil in salted water for 8 minutes and set aside.
  • Cut the onions into quarters and set aside.
  • After an hour, once your lamb has marinated, place the lamb onto an oven rack with an oven tray underneath (to catch all the drippings), and roast for 30 minutes.
  • Take your lamb out the oven, remove the oven rack and place the lamb into the oven tray with the drippings.
  • Add the potatoes and onions around the lamb and spoon the drippings over the vegetables.
  • Place the oven tray back into the oven and roast for 1 hour 15 mins.
  • After 1 hour 15 mins, remove the lamb and vegetables out of the oven and let it rest for 10 minutes before carving.
  • Carve, serve and enjoy, for an extra BCO kick, drizzle over the drippings! 🌶️
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Beef and Guinness Stew

This traditional Irish dish is the perfect way to celebrate St. Patrick’s Day. Made with hearty beef, potatoes, carrots, and of course, Guinness beer, this stew is rich and comforting. The slow cooking process allows all the flavours to meld together, creating a delicious and satisfying meal which will sham-rock your taste buds!


  • 1,2kg beef sirloin (cubed)
  • 1 large onion (chopped in chunks)
  • 45ml Banhoek Chilli Oil
  • 3 Tbsp butter
  • 5 cloves of garlic (chopped in chunks)
  • 60ml flour
  • 237ml water
  • 1Lt beef or vegetable stock
  • 500ml Guinness stout
  • 227g tomato paste
  • 3 celery stalks (chopped in chunks)
  • 3 carrots (chopped in chunks)
  • 700g baby potatoes (cut in half)
  • 2 Tbsp salt
  • 2 Tbsp ground black pepper
  • 2 Tbsp smoked paprika


  • In a large enough pot, heat the oil and brown the beef cubes in batches. It is important to not crowd the pot as the beef will then steam and not sear.
  • Once the beef cubes are browned, add them all back to the pot with the butter and onion. Cook until caramelised.
  • Then add the flour and stir until all the flour is mixed into the mixture. Stir in the water, stock, beer and tomato paste.
  • Reduce the heat, and let the pot simmer for 2 hours, stirring every 30 minutes.
  • After 2 hours, add all the spices and vegetables to the pot, stir and then leave the pot to simmer for another hour or until the vegetables are cooked through.
  • Serve with either rice, pasta or freshly baked ciabatta and drizzle some extra Banhoek Chilli Oil over the top to sham-rock your tastebuds! 🍀🌶️
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Easy One-Pan Meatballs and Sauce

This classic but delicious one-pan meatball and sauce recipe is sure to become a firm family favourite! With tender meatballs simmered in a flavourful tomato sauce, this dish is both satisfying and comforting with a slight BCO kick!

Ingredients for Meatballs:

  • 500g beef mince 
  • 2 eggs
  • 120g breadcrumbs
  • 10g parsley
  • 2 cloves of garlic crushed
  • Salt and black pepper to season

Ingredients for Sauce:

  • 2 cans of tomato puree
  • 1 can of whole peeled tomato (hand crushed) 
  • 500ml beef or vegetable stock
  • 50g tomato paste
  • 2 cloves of garlic crushed
  • 1 onion chopped
  • 6 dried cloves
  • 10g basil
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp sugar
  • 40ml Banhoek Chilli Oil
  • 20ml Olive oil
  • 1 packet pasta of choice


  • In a large bowl add the mince, eggs, breadcrumbs, salt, parsley, garlic, black pepper and mix till thoroughly combined. Then portion into small golf ball sized balls and set aside.
  • In a large pan on low heat add the olive oil and Banhoek Chilli Oil add the onions and sauté until translucent.
  • Add the meatballs and brown but don’t burn the onions.
  • Once the meatballs have browned, add the garlic, tomato purée and half of the whole peeled tomato can.
  • Mix the stock, tomato paste and sugar with the other half of the whole peeled tomato and add to the pan.
  • Lastly, add the cloves, black pepper, and a pasta of your choice.
  • Stir everything together, ensuring both the pasta and meatballs are covered with the sauce.
  • Simmer for 25 minutes, stirring constantly to ensure nothing sticks to the pan and catches.
  • After about 25 minutes, once the pasta is cooked, take the pan off of the heat, add the basil and stir it through.

Serve up and garnish with a sprinkle of parmesan cheese. For an extra kick of flavour, drizzle over some Banhoek Chilli Oil! 🍝🌶️

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The secret garden: How fynbos infuses Banhoek Chilli Oil with South African heritage

At first glance fynbos is a low-lying, scrubland vegetation that carpets the landscape in olive green and grey tones. It’s easy to miss the beauty of fynbos and you must look closely to appreciate its amazing diversity and, especially in flowering season, its riot of colours.

Stretching from the Cape Peninsula to the Eastern Cape, this area of 90 000km2 is known as the Cape Floral Kingdom – the smallest of the six plant kingdoms but the most rare, diverse and dense. There are nearly 9 000 different plant species, with 69% endemic to the area, meaning you won’t find them anywhere else on the planet.

Despite its size, it’s home to 3% of the world’s plant species and an impressive 20% of the African continent’s, making the area more botanically diverse than the Amazon rainforest. It’s one of the world’s 34 biodiversity hot spots and is a UNESCO World Heritage Site.

Fynbos grows in impressive environments that are not particularly nourishing, from sandy soils to limestone cliffs and the slopes of rugged mountains. Apart from their ability to survive in these thin soils, fynbos is also dependent on periodic fire for regeneration.

As far as uses for fynbos, they’re as varied as the species. Medicine, cosmetics, food, wine and gin, these are just some ways the unique floral notes and taste flavours of fynbos are infused into products. But the most famous use is rooibos tea, loved and appreciated around the world.

The earthy fynbos influence is also felt in the Banhoek Valley, in the heart of the Cape Floral Kingdom, where the chillies for Banhoek Chilli Oil are grown, and in the Overberg, home to golden canola fields and our canola (rapeseed) oil.

These unique-tasting ingredients pay homage to the country’s natural heritage and infuse Banhoek Chilli Oil with a depth of flavour that’s captures the spirit of South Africa and is unmatched in the world. 

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Spice up your Valentine’s Day with Banhoek Chilli Oil

As Valentine’s Day approaches, lovers around the world are searching for unique ways to ignite passion and kindle romance. This year, Banhoek Chilli Oil (BCO) invites you to spice up your love with an unforgettable culinary experience.

Known for its tantalising heat, Banhoek Chilli Oil is the perfect ingredient to turn an ordinary date night into an extraordinary celebration of love. Whether enjoying a romantic evening at home or exploring the vibrant culinary scene of Cape Town, BCO promises to add a touch of excitement to any Valentine’s Day affair.

Savouring Sensations: The Banhoek Chilli Oil Taste Kitchen

For those seeking a taste of adventure, the Banhoek Chilli Oil Taste Kitchen offers an immersive dining experience like no other. Situated in the heart of the Banhoek Valley, this culinary haven invites guests to enjoy a sensory journey through the world of spicy cuisine. From fiery starters to mouthwatering mains, each dish is expertly crafted, leaving diners craving more.

Intimate Indulgence: BCO-Infused Recipes for Romance

For couples preferring the intimacy of home, Banhoek Chilli Oil offers a range of delicious recipes designed to spark romance in the comfort of your own kitchen. With aphrodisiac qualities attributed to spicy foods, BCO-infused dishes are sure to set the mood for a night of indulgence.

Starters to Set the Mood: BCO Oysters

For starters, why not tantalise your taste buds with our BCO Oysters? Delicately drizzled with Banhoek Chilli Oil-infused dressing, these succulent appetisers are sure to awaken the senses and set the stage for a magical evening.

Decadent Delights: BCO Chocolate Mousse

And for dessert, indulge in the BCO chocolate mousse. Creamy, decadent, and infused with a hint of heat, this decadent treat is guaranteed to satisfy even the most discerning sweet tooth.

Banhoek Chilli Oil is not just a culinary delight but also the perfect gift for your loved ones. Available online and at select retailers, Banhoek Chilli Oil is committed to providing food lovers with the highest quality chilli oil. Made from 100% natural ingredients and loved for its versatile use, BCO is the secret ingredient to elevating any dish and creating memorable culinary experiences.

This Valentine’s Day, join Banhoek Chilli Oil in celebrating the power of love and the joy of great food. Whether you are dining out or cooking up a storm at home, let BCO be your guide to a romantic evening.

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Banhoek Chilli Oil Chocolate Mousse

BCO Chocolate Mousse

Heat up your dessert game! Experience the fusion of chilli and chocolate in every spoonful! Our Chilli Chocolate Mousse recipe, crowned with Banhoek Chilli Oil, is a match made in dessert heaven!

Dark Chocolate Mousse:


  • 125g 70% dark chocolate
  • 10g butter 3 eggs
  • 75ml cream
  • 35g icing sugar
  • Pinch of salt
  • 30ml Banhoek Chilli Oil
  • 2ml chilli flakes

White Chocolate Mousse:


  • 125g White chocolate
  • 125g Cream
  • 3 Egg whites (Be careful not to get any of the egg yolks in the egg whites, once a yolk breaks in the whites you have to start separating again)
  • Pinch of salt

Method for each mousse:

  1. Separate the eggs (Very important to not let the yolks and the egg whites mix).
  2. Whip the cream and icing sugar till a stiff peak is made and set aside.
  3. Beat the egg whites and the salt until stiff peak stage.
  4. Melt the chocolate and the butter in the microwave for 30 seconds and stir then for another 30 seconds and stir to make sure there are no lumps.
  5. Pour the chocolate mixture into a metal bowl (make sure the chocolate has cooled but still liquid) and stir in the egg yolks one at a time.
  6. Mix the whipped cream into the chocolate mixture till fully incorporated.
  7. Gently fold in the whipped egg whites in two batches to make sure the mousse is airy and light.
  8. Add the Banhoek Chilli Oil and the chilli flakes and gently fold into the mixture.

Plate the two mousse together and garnish with your choice of toppings. We have used crushed pistachio, strawberry slices, gooseberries and sugar comb biscuits. Enjoy 😍

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Banhoek Chilli Oil Valentine’s Day Oyster Dressing

Banhoek Chilli Oil Valentine's Day Oyster Dressing

Experience the magic of our Oyster Dressing, the perfect Valentine’s Day aphrodisiac which promises a burst of satisfaction with every bite.

Serves: 4 

Difficulty: Easy 

Prep and Cook: 10 minutes 

– 12 Oysters (shucked)


– 1 Garlic Clove (minced)

– Thumb-sized Ginger (grated and juice squeezed out)

– 2 tbsp Marin

– 2 tbsp Soya Sauce

– 5 ml Banhoek Chilli Oil

– 2 tsp Sesame Seed Oil

– 1 Red Chilli (thinly sliced)

– Chives (finely chopped)


1. In a big enough bowl, mix all the ingredients.

2. When everything is well mixed, arrange the fresh oysters on a plate and spoon the sauce over.

3. Scatter the chopped chives and chillies over.

4. Enjoy immediately!

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Cauliflower steak with caper and roasted pepper salsa

Cauliflower steak with caper and roasted pepper salsa


  • 2 red peppers
  • 20ml rapeseed oil
  • 2 cauliflower heads (cut into equal sized steaks)
  • 20g smoked
  • 100g kalamata olives (pitted and halved)
  • 20g capers
  • 60ml white wine vinegar
  • 20g parsley (chopped)
  • 20ml Banhoek Chilli oil
  • 40g almonds (roasted and roughly chopped)
  • Salt to season


  1. Place the peppers into an oven proof dish with a drizzle of oil a pinch of salt.
  2. Cover with foil and roast at 180 degrees Celsius for 20 minutes or until completely soft.
  3. Remove the skin and dice into small cubes.
  4. Remove all the cauliflower leaves and with a sharp knife cut into equal sized steaks (approximately 2cm thick).
  5. Blanch the cauliflower steaks in boiling salted water for 2 minutes and place on a kitchen cloth to dry.
  6. Once the cauliflower steaks are dry, season with paprika and salt, drizzle with oil and roast in the oven for 5 minutes.
  7. In a bowl, add the roasted peppers, olives, capers, vinegar, parsley and Banhoek Chilli oil and mix until combined.
  8. Remove the cauliflower steals, plate and evenly top with the salsa, finish with a sprinkle of chopped almonds. Enjoy!