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5 Must-try Banhoek Chilli Oil Recipes

When it comes to elevating your culinary creations, few condiments can compete with the bold and fiery flair of Banhoek Chilli Oil (BCO). From the early morning breakfast to the late-night dinner, and all the delicious treats in between, BCO is the secret ingredient that can transform any dish, be it sweet or savoury. We’re bringing you the top 5 Banhoek Chilli Oil recipes that are guaranteed to knock your socks off.

BCO Italian Pizza Perfection

BCO Italian Pizza

Picture yourself in a rustic Italian kitchen with the aroma of freshly baked pizza floating through the air. BCO Taste Kitchen’s very own Chef UI-rick has graciously unveiled his Italian pizza recipe, and it’s a game-changer. Fun fact: Banhoek Chilli Oil was inspired by the love for pizza, making it the perfect pairing. So, when you drizzle BCO over your homemade pizza, you’re not just adding heat; you’re adding to the authentic Italian touch.

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Spicy Banhoek Chilli Oil Butterflied Prawns

If you’re looking to elevate your dining experience, look no further. This recipe features butterflied prawns, expertly prepared and infused with the bold flavours of Banhoek Chilli Oil. It’s a celebration of the succulence of head-on prawns, heightened by the spicy kick of the chilli oil. But it’s not just about the heat; it’s about transforming an ordinary dish into something extraordinary.

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Spicy Gypsy Salad Recipe

Sometimes, it’s the dressing that makes a salad captivating. This vegetable salad is as colourful as gypsies, and it’s a busy dish with vibrant colours. It’s the perfect accompaniment to any main course. The dressing, infused with Banhoek Chilli Oil, adds a spicy twist to the entire salad, making it a wonderful starter.

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The BCO Taste Kitchen’s “Turkish Breakfast”

The Turkish Breakfast at The Kitchen is a delightful morning indulgence, and now you can recreate it at home. While not everyone has falafel and hummus on hand, you can still enjoy the experience. The real showstopper here is the Banhoek Chilli Oil. It plays perfectly with the creamy yoghurt and poached eggs, adding that kick that makes this breakfast truly special.

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Banhoek Chilli Oil Pumpkin Soup

As Halloween season approaches and pumpkins become abundant, what better way to utilise them than by making a pumpkin soup? Dive into the ultimate flavour symphony as creamy pumpkin soup dances with a tantalising medley of spices. The addition of Banhoek Chilli Oil adds a depth of flavour and a hint of heat that makes this soup perfect for warming up those chilly evenings.

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Whether you’re a culinary enthusiast or simply looking to spice up your meals, Banhoek Chilli Oil is your secret weapon. From morning to night, these recipes will not only tantalise your taste buds but also leave you craving for more. So, grab your bottle of BCO and go on a foodie journey that’s sure to impress your family and friends.

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The Kitchen’s “Turkish Breakfast”

This Turkish Breakfast is one of our most popular breakfasts at The Kitchen.  Of course, not everyone has falafel and hummus on hand or grilled aubergine, I know!  Having all the ingredients to hand does make for a properly indulgent experience. (You’ll need to come and visit us!) But you could do well to do the poached eggs atop the creamy yoghurt with generous amounts of za’tar butter…. The real show-off here is the chilli oil.  It plays just perfectly with the yoghurt.


4 Falafel patties

3 T Hummus

4 T Gypsy Salad or a similar tomato salad (without the yoghurt dressing, dressed with olive oil and squeeze of lemon juice instead)

2 slices of Danish Feta (optional)

4 slices Grilled Aubergine

6 T Labneh or 6 T very thick Greek Yoghurt at room temperature

4 Poached Eggs

4 T butter, 2 tsp Za’tar melted together to make Za’tar flavoured butter

2 tsp Banhoek Chilli Oil to taste

Maldon Salt and freshly ground black pepper


Make a “puddle” of labneh (or very thick creamy yoghurt) on two plates in readiness for the poached eggs (a yoghurt “nest” for the freshly poached egg)

Divide the hummus between two plates and top with the falafel.

Lay 2 T of the tomato salad alongside the hummus and falafel on each plate.

Add 2 slices of grilled aubergine beside the salad on each plate. Lay the Danish Feta beside the grilled aubergine (if using).

Lay two poached eggs on each plate atop the waiting puddle of labneh or Greek yoghurt.

Pour the melted Za’tar butter over the eggs. 

Drizzle with the Chili Oil.

Season with the Maldon salt and black pepper.

Serve with crisp, thinly sliced toast of your choosing.


Karen Dudley (born 1968) is a South African cheffood writer and restaurateur best known for her restaurant, The Kitchen in WoodstockCape Town, which was visited by former First Lady Michelle Obama in June 2011.

Karen has appeared on CNN and TEDx and has been interviewed by New York Times and The Guardian. She has been a guest judge on the reality cooking show My Kitchen Rules South Africa and is often interviewed on national TV.

If you loved this Turkish Breakfast recipe, better get yourself some Banhoek Chilli Oil!