I remember as a little boy seeing my grandfather putting such an amount of Indonesian sambal oelek on his fried rice, the whole plate turned fiery red. My grandfather had worked in Indonesia in the 50’s and learned to appreciate spicy food. Soon enough, I was hooked as well.

Raised by my grandma in a sleepy hollow called Sea Cow Lake in South Africa, I remember her ingenious creativity using home grown ingredients, transforming the ordinary to sensational. My appreciation of flavorful, spicy meals and the Peri Peri chilies she grew were branded on my palate and in my mind at a young age.