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Stock syrup:

  • Oil 15 ml
  • Onions 160 g
  • Fresh garlic (finely chopped) 10 g
  • Ginger (crushed) 10 g
  • Red chilli (finely chopped) 5 g
  • Sugar 300 g
  • Water 750 ml

Peri-Peri extension

  1. Stock syrup:

    • In a saucepan, sauté the onions in oil, with garlic, ginger and red chilli for 3 minutes.
    • Add the sugar and the water. Stir on medium heat until dissolved, about 5 minutes.
  2. Peri-Peri extension

    • In a medium sized pot, bring to a boil the stock syrup and the Knorr Peri-Peri Sauce.
    • Use a stick blender to blend slightly.