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BCO Yoghurt Dip

Whether you’re grilling up some chicken skewers, serving crispy vegetable sticks, or simply dipping some bread into it, this BCO yoghurt dip is a perfect accompaniment that is easy to prepare and will surely impress your friends and family with its extra BCO kick! 🌶️✨

Ingredients:

  • 1 cup double cream yoghurt
  • 100ml cream
  • Juice of half a lime
  • 1 Pickle (chopped finely) 
  • 1 Tbsp cumin
  • 1 Tbsp coriander powder
  • 1 Tbsp smoked paprika
  • 15ml Banhoek Chilli Oil
  • 1 Tbsp sesame seeds
  • Pinch of red chilli flakes

Method:

  • In a bowl add the yoghurt, cream, lime juice, chopped pickle, cumin, coriander powder, smoked paprika and half of the Banhoek Chilli Oil.
  • Mix together until combined and smooth.
  • Put dip into the preferred serving bowl and garnish with the extra Banhoek Chilli Oil, sesame seeds and red chilli flakes.
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BCO Grilled Tiger Prawns with Chilli, Roasted Garlic & Parsley Butter

This recipe brings together the succulence of perfectly grilled tiger prawns with a zesty and aromatic butter sauce. The combination of roasted garlic, spicy chilli, and fresh parsley creates a symphony of flavours that will elevate your seafood experience to new heights. Get ready to savour the delicious fusion of seafood and seasonings in every bite! 🦐🔥

Ingredients:

  • 800g prawns
  • 250g butter
  • 35ml Banhoek Chilli Oil 
  • 20ml olive oil
  • 20g parsley ( chopped, without the stems)
  • 1 tsp chilli flakes
  • 1 bulb garlic
  • 1 tsp salt flakes
  • Pinch of crushed black pepper
  • Juice of 1 lemon

Method:

  • Preheat the barbeque
  • Take a piece of aluminium foil and place the garlic bulb on top. Drizzle with olive oil and wrap the garlic bulb up.
  • Place the wrapped garlic bulb onto the barbeque. Ensure to move the coals away from the garlic so it doesn’t burn.
  • Close the barbeque and leave garlic for 20 minutes.
  • Whilst you wait for the garlic, devein the prawns by cutting the prawns on the back from the head to the tail, ensuring you do not cut the prawn straight through.
  • Once veins are removed, rinse them under cold and then pat them dry with a cloth. Then place them in the refrigerator.
  • After 20 minutes, your garlic should be soft, remove the garlic from the barbeque and allow it to cool down.
  • After your garlic has cooled down, remove the flesh from the garlic and place it in a bowl. 
  • Mash up the garlic, ensuring you still keep it chunky.
  • In a small saucepan, add the butter, Banhoek Chilli Oil, parsley, garlic and pinch of black pepper.
  • Place the saucepan onto the barbeque and let the butter melt. Once the butter has melted, squeeze in the lemon juice and stir.
  • Set the saucepan aside and allow the butter mixture to get to room temperature. Once the butter is at room temperature, brush the flesh of the prawns with mixture and leave for 10 minutes. 
  • By this stage the coals should have a perfect temperature for cooking.
  • Place the prawns onto the barbeque, flesh side down and cook for no more than 1 minute.
  •  Turn the prawns around and brush them with the leftover butter recipes. Grill them for another 2 minutes.
  • Remove from the barbeque, plate and season salt flakes and chilli flakes. You can serve the rest of the butter mixture on the side.
  • For an extra kick of flavour, drizzle over some Banhoek Chilli Oil! 🌶️🔥
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BCO Onion and Cheese Smash Burger

This International Burger Day, we have the perfect recipe for you to celebrate with – the BCO Onion and Cheese Smash Burger! This burger is pack with the perfect bite of flavour, making it a delicious and memorable dish to enjoy!

Ingredients:

  • 1 x Sesame seed bun (cut in half)
  • 2 Tbsp tomato sauce
  • Half a onion (sliced thinly and divided into 2 equal parts)
  • 200g free range beef mince (divided into 2 equal balls)
  • 7tsp Banhoek Chilli Oil
  • 2 x pieces of parchment paper (cut into 10x10cm squares)
  • 2 x slices of cheddar cheese
  • 40g lettuce
  • Sliced pickles (as much as preferred)
  • Season with salt and pepper to taste

Method:

  • Heat a pan on medium heat and add 2 tsp of Banhoek Chilli Oil.
  • Then add the onions, in two separate parts, and cook until light brown.
  • Place the mince on the parchment paper, season with salt and pepper and smash on top of the onions in the pan.
  • Cook the patties for 2 to 3 minutes, until the blood is visible on top.
  • Carefully flip the patties and place a slice of cheese on top of each patty and cook for another 2 to 3 minutes. 
  • Remove the patties from the pan and let them rest for about 1 minute.
  • While the patties are resting, add 2 teaspoons of Banhoek Chilli Oil to the pan and place your halved sesame seed bun into the pan to toast.
  • Once toasted, take the two halves of your bun out of the pan and place it onto a plate.
  • Add your tomato sauce to a bowl and add the remaining Banhoek Chilli Oil to the tomato sauce and mix until combined.
  • Spread the tomato sauce mixture onto both halves of the bun, then add the lettuce, the two patties and pickles, place the top half of the bun on top.
  • Serve with some crispy potato chips and enjoy! 🍔🌶️
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BCO Trinchado

Quick, easy and spicy beef stew that will satisfy your taste buds with the perfect bite of flavour!

Ingredients:

  • 150g beef strips
  • 20ml cooking oil
  • 150ml tomato based sauce
  • 20g chopped onion
  • 2g crushed garlic
  • 5g chopped rosemary
  • 5ml smoked paprika
  • 1/2 a tomato (roughly chopped)
  • 10 pitted calamata olives
  • 30ml Banhoek Chilli Oil
  • Season with Salt and Pepper to taste

Method:

  • In a frying pan, heat the oil and brown the beef strips. Set aside.
  • Add the onions, and cook until translucent. Then add the garlic and herbs. Cook on medium heat for about a minute.
  • Add the paprika, tomato, calamata olives, tomato based sauce and Banhoek Chilli Oil and cook for 2 – 3 minutes on low heat.
  • Add the browned beef strips to the sauce and cook for an additional 2 – 3 minutes, until the beef strips are heated.
  • Season with salt and pepper to taste.
  • Dish up, sprinkle over the parsley & serve with either slices of fresh or toasted ciabatta bread. For an extra bite of flavour, drizzle over some Banhoek Chilli Oil! 🌶️
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BCO Puttanesca

This vibrant dish is quick and easy to make. With the added drizzle of BCO, this delicious pasta dish is sure to take your tastebuds on a flavourful journey!

Ingredients:

  • 150g cooked pasta of your choice
  • 20g anchovies (chopped)
  • 20g onions (chopped)
  • 5g garlic
  • 30ml red wine
  • 20g grated parmesan
  • 50g cherry tomatoes
  • 20ml Banhoek Chilli Oil
  • 3g chilli flakes
  • 20g capers
  • 30g olives
  • 5g parsley
  • 80ml pizza sauce
  • canola (rapeseed) oil

Method:

  • Cook your pasta in salted water, until al dente. Drain and set aside to cool.
  • Heat the oil in the pan. Then add the onions, garlic, chilli flakes, cherry tomatoes and capers. Cook for 2 minutes.
  • Then add the pizza sauce and cook for about a minute.
  • Pour the red wine into the pan and deglaze the pan.
  • Lastly add the anchovies and cooked pasta. Toss the sauce, ensuring all the pasta is covered.
  • Take the pan off the heat. Sprinkle over the parsley.
  • Serve the pasta with a sprinkle of grated parmesan and drizzle over the Banhoek Chilli Oil for an extra spicy kick! 🌶️
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BCO Falafel Recipe

This easy BCO falafel recipe adds a twist on tradition by incorporating Banhoek Chilli Oil into the mixture, for the perfect bite of flavour! ✨

Ingredients:

  • 1 can of chickpeas, drained and mashed
  • 1 cup parsley, chopped no stems
  • 3 garlic cloves, chopped
  • 3 tbsp cumin powder
  • 1 tsp salt
  • 2 tbsp cornstarch or 1 tbsp flour
  • ½ tsp bicarbonate of soda 
  • 1 tsp Banhoek Chilli Oil

Method:

  • In a big bowl, place the mashed chickpeas and all the dry ingredients together. Mix until well combined.
  • Add the parsley and the Banhoek Chilli Oil and mix until combined. Start by making the falafels according to your preferred size.
  • After the falafels are made, place them in the refrigerator for approx. 30 minutes.
  • Deep fry in a pot with enough oil to cover the balls. Fry for 2 minutes, remove your cooked falafels and serve with tzatziki or tahini. drizzle over some Banhoek Chilli Oil for an extra bite of flavour! 🌶️🧆
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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!

Ingredients:

  • 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.

Method:

  • 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!

Ingredients:

  • 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)

Method:

  • 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!

Ingredients:

  • 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

Method:

  • 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! 🍀🌶️