The Bishop Auckland Food Festival, as always, was an absolute delight. Every April, the festival returns in all it’s glory bringing with it an abundance of world food, unusual and intriguing concoctions, as well as masterclasses from some of the UK’s finest chefs.
Slight disappointment that there was zero beer tents in 2017, however the foodie treats more than made up for it.
I could quite easily purchase a little goodie from every stall, not only beacuse it all tastes so good but because I really enjoy buying from home grown and independant businesses. This year I made an effort to not bankrupt myself and stick to treats that were genuinely unique and new to me.
So I could review them for you! YAY!
As you now by now, I have a slight tendency to attempt to blow my own head clean off. I love spice. The hotter, the better.
So normally, a chilli or spice orientated stall for me isn’t anything unusual or definitely not something that I haven’t tried before. Until I came across WigaWagaa Chilli.
Seeing that lovely curved vegetable hovering above the stall, you’ve never seen me move so quick. Quickly dipping into the tasters, I realised this was none of your usual chilli jams, cooking sauces or oils.
There was so much spice but no so much that it eliminates the explosion of african flavours.
Everything I tried was more-ish and often eye watering. Right up my street.
After much deliberation, I settled on the Coconut Cooking Sauce. Now, don’t be fooled, it’s not the subtle and delicate curry your used to. I laugh in the face of people who order a Korma, trust me, this is so much more.
It’s light and fragrant laden with coconut, but has a cracking kick that develops with every bite. I used my cooking sauce according to the canny little recipe card that came along with my products.
Easy peasy too, the sauce does all the work.
- Two chicken breasts, cut into chunks
- Two pepper, thickly sliced
- One red onion, thickly sliced
- A jar of Coconut Cooking Sauce
- 100ml water
Into the wok goes the chicken for a couple of minutes, with a good chunk of my favourite coconut oil. Once slightly browned, pop in your chopped peppers and onions for another couple of minutes.
Chuck in your cooking sauce with the 100ml of water and leave to simmer for around 15 minutes.
I served mine with basmati rice, topped it with crushed cashews and chopped coriander.
You can order from WigaWagaa Chilli’s here.
And while you’re on, make sure you add some Naga African Nuts to your basket. If you love a bit of spice or fancy watching your mates go blue in the face, these heated little numbers are a treat.
Have you tried WigaWagaa Chilli before? Drop me a tweet @ProperScrummy!
Lots of love, LB x