Nando’s started way back in 1987, when the first restaurant opened in Rosettenville in Johannesburg, South Africa. We’ve come a long way since then, but we’ve never forgotten our humble beginnings. We love spicing things up at Nando’s and our new look does just that. It comes all the way from Southern Africa – the place our very first restaurant opened back in ’87.
WHAT IS PERi-PERi
IT'S A PEPPER
PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up. It tastes amazing, but the benefits don’t stop there:
PERi-PERi chilli seeds are rich in Vitamins A, B, and C.
They also have capsaicin, which enhances mood: your pupils dilate, your metabolic rate increases, and there’s a rush of endorphins when you consume it!
PERi-PERi is a natural preservative that prevents us from adding weird or unnatural ingredients to our sauces.
IT'S A SAUCE
We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe. PERi-PERi sauce combines unmistakable flavor with a kick of heat that gently builds on the tongue and culminates in a full-body experience. It’s magic in a bottle.
IT COMES FROM MOZAMBIQUE
Nando’s originated in South Africa, but we grow our PERi-PERi throughout Southern Africa—especially in Mozambique. Responsibility is core to our business, so we choose to empower more than 1,400 farmers by growing our own PERi-PERi across nearly 500 acres in the region. PERi-PERi is an important part of Mozambique’s history, as the sauce reflects the blend of cultures present in the country for centuries. PERi-PERi chicken eventually made its way across the border to South Africa, but it all started in Mozambique.
IT'S OUR IDENTITY
PERi-PERi is essential to everything Nando’s does. It’s the main ingredient in our PERi-PERi chicken. It’s the sauce that lets you customize your experience at our restaurants. And because PERi-PERi is a pepper, a sauce, and a nod to our homeland, it’s who we are. You can’t have Nando’s without PERi-PERi.
Nando’s started way back in 1987, when the first restaurant opened in Rosettenville in Johannesburg, South Africa. We’ve come a long way since then, but we’ve never forgotten our humble beginnings. We love spicing things up at Nando’s and our new look does just that. It comes all the way from Southern Africa – the place our very first restaurant opened back in ’87.
WHAT IS PERi-PERi
IT'S A PEPPER
PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up. It tastes amazing, but the benefits don’t stop there:
PERi-PERi chilli seeds are rich in Vitamins A, B, and C.
They also have capsaicin, which enhances mood: your pupils dilate, your metabolic rate increases, and there’s a rush of endorphins when you consume it!
PERi-PERi is a natural preservative that prevents us from adding weird or unnatural ingredients to our sauces.
IT'S A SAUCE
We mix PERi-PERi with salt, garlic, lemon, onion, oil, and vinegar to make our signature sauce. Then we marinate our chicken in it for 24 hours and serve it at our restaurants across the globe. PERi-PERi sauce combines unmistakable flavor with a kick of heat that gently builds on the tongue and culminates in a full-body experience. It’s magic in a bottle.
IT COMES FROM MOZAMBIQUE
Nando’s originated in South Africa, but we grow our PERi-PERi throughout Southern Africa—especially in Mozambique. Responsibility is core to our business, so we choose to empower more than 1,400 farmers by growing our own PERi-PERi across nearly 500 acres in the region. PERi-PERi is an important part of Mozambique’s history, as the sauce reflects the blend of cultures present in the country for centuries. PERi-PERi chicken eventually made its way across the border to South Africa, but it all started in Mozambique.
IT'S OUR IDENTITY
PERi-PERi is essential to everything Nando’s does. It’s the main ingredient in our PERi-PERi chicken. It’s the sauce that lets you customize your experience at our restaurants. And because PERi-PERi is a pepper, a sauce, and a nod to our homeland, it’s who we are. You can’t have Nando’s without PERi-PERi.
Our company is based on the belief that our customers' needs are of the utmost importance. Our entire team is committed to meeting those needs. As a result, a high percentage of our business is from repeat customers and referrals. We would welcome the opportunity to earn your trust and deliver you the best service in the industry.
Located in Chicago’s West Ridge neighborhood, Simi’s was founded based on our desire to find a West African cuisine in Chicago that prioritizes ambiance, taste, and customer service. We specialize in West African cuisine and distinguish ourselves by providing the African dining experience is an upscale environment.
The authenticity, freshness, and consistency of our food are critical to the long-term success of our restaurant. We foster a culture of guest service which is embedded in our staff, emphasizing the importance of guest’s needs in all decisions. Our servers are well-trained to introduce guests to the Simi’s concept and explain the menu items.
At Simi’s, you can easily order your meals via your mobile device, and have the meals delivered to your home. Our meals are packaged in individual microwaveable bowls and labelled accurately to improve the ease of consumption. At Simi’s, we offer a variety of meals from individual-sized meals to family-sized trays and large scale event catering. Our menu features a wide variety of homemade West African specialties.
The Cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation’s many ethnic groups, the largest being the Wolof.
Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Chicken, lamb, peas, eggs, and beef are also used, but pork is not due to the nation’s largely Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread.
Popular fresh juices are made from bissap, ginger, buy (pronounced ‘buoy’, which is the fruit of the baobab tree, also known as “monkey bread fruit”), mango, or other fruit or wild trees (most famously soursop, which is called corossol in French). Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea.
Yassa is owned and operated by Madieye and Awa Gueye. They have kept their doors open since 2004 in the face of manychallenges. Madieye and Awa both come from the Wolof Tribeof Senegal, and live up to their legacy of generosity with the size of the portions they serve.Yassa is the first Senegalese restaurant in the city and one of the few African restaurants on the Southside of Chicago.
We hope you enjoy our blend of Exotic cuisine. Some say it reminds them of Jamaican and Asian spices. A flavor that has been perfected over centuries. Bring a friend, dine in, enjoy the warmth within or take it out. It is a taste you will always remember. Ask about our ever diversifying Specials. Our Ataya - Chai (Senegalese style light tea for these cold months) and vegetarian meals.
We promise, it will quench your hunger, and nourish your Spirits! We value You as part of our family, Bottoms-Up (BYOB).
Come by again and again, make yourself at home .
Madieye and Awa Gueye
