On one ordinary day of the year 1996, residents of Mpumalanga City in South Africa paired for the first time, the fiery hot sauces of a new eatery with the most succulent chicken they had ever tasted. Thus, began the journey of Galitos, a brand that soon expanded not just to other countries in Africa but ended up operating 150 restaurants in 15 countries all over the world.
For those who don’t like hot spicy food, maybe they should go grab a salad or something but if like me you do like to dial up the chili, please read on. Galitos’ signature chicken is flame grilled and brush basted to achieve that perfect tenderness but that is not all that they serve. One South African dish that I always wanted to try was the Borewors. These are traditional farmer’s sausages that are a staple at every working-class South African table. Traditionally, they are made from a blend of pork, lamb and beef which is why I never thought I would be able to try them but luckily, Galitos make their borewors from freshly ground beef. These sausages are hand made in store and the labour of love was evident in every bite. They serve a chicken version called Zulu sausages as well but if you don’t like beef or lamb, don’t bother because the sausage casings are usually made of sheep intestines. They also make artificial casings now but even those are made from cellulose found in animal hides so you would still be able to taste the animal. It may be a bit much for most people but I don’t mind it at all.
If you like to play it safe however, I would like to recommend the newly launched mini bold burgers. These cute little sliders come in four variations. Each type comes with a different kind of Galitos signature sauce and I especially liked the baked chicken and pulled chicken.
Other notable mentions are the chicken tacos and perishrooms. Besides the soft tortilla and the fact that they were super spicy, the tacos had little similarity with their Mexican cousins. The chicken was shredded of course but all the flavour and taste came from the special Galitos sauce that it was marinated in. The mushrooms were grilled with tomato and onion cubes before being doused with a generous helping of herb and lemon peri peri sauce. It was served with an unexpectedly flavorsome garlic bread which complemented the velvet like perishroom texture.
Last but not least, my favourite dish of the evening was the Prawn Espedata. Espedata is the Portuguese term used for the technique of cooking meat on skewers. Often, bell peppers and onions are added between the pieces of meat. They can also be prepared with squid, fish or even shrimps. What made the Galitos prawn espedata so special are the signature sauces. Let me warn you though, if you ask for hot and spicy, you better really mean it because Galitos definition of spicy is way more serious than what you could ever imagine. I believe I have mentioned in a previous article that I love super spicy squid, crabs and prawns so this was so much fun for me. Every time I have had seafood that is this hot, it has been cooked with some form of curry; either Goan, Sri Lankan or Thai. I have never had grilled seafood in my life that was this spicy. I enjoyed myself so much that there were tears of happiness rolling down my cheeks or it may have been my natural reaction to the hottest sauce in the world, I am not entirely sure. Whatever it was, I know I am definitely going to do it again and again and again.