We south Africans love our chicken - we eat well over a million tons of it a year.  And whenever we do, we season it the only way we know how...with tons of flavour!

Whatever's on tonight's menu - finger licking chicken, hake fillets, juicy lamb chops, massage in some Chicken spice...guaranteed you'll wish you'd made more.

Before paper plates, restaurant owners wanted to sell take-aways - but how? A clever Durban shop owner decided to serve his spicy peri-peri curry in a half loaf, using the bread as a plate! He called it "bunny chow". Add to stir-fries, satays, curries, Mexican-style sauces, seafood dishes and savoury bread for a fiery fix of flavour.

If there's one thing that's brought all South Africans together, it's the braai. Funnily enough, the men still stand around the fire�and the women catch up in the kitchen! Sprinkle Barbeque Spice over buttered, baked potatoes and mealies, add a dash to stews, infuse baked veggies with a warm, savoury flavour or simply sprinkle over meat.