It is available as clear oil hosting a chilli within. Wiga Wagaa chilli oil is hot and tasty. The oil has been prepared by infusing the ingredients used in Wiga Wagaa chilli’s, into the oil during the cooking process – allowing the oil to imbibe as much of the aroma and taste as possible.
Suggested Use for Wiga Wagaa Chilli Oil
Give your salad a kick!
Put a couple of teaspoons into your salad, mix well and serve. You may need to add more Wiga Wagaa chilli oil depending on the amount of salad you are preparing.
Wiga Wagaa Chilli’s – Sweet and Salty Chilli Popcorn
This will go down well for those evenings when you want to sit in front of the TV with a glass of wine or beer and a bowl of popcorn!
- 120g Popcorn kernels
- 60ml Wiga Wagaa chilli oil
- 60g sugar
- 1 tsp salt, coarsely ground
How to make
- Heat the oil, medium heat in a large pan and add the popcorn kernels.
- Cover the pan with a well fitted lid and shake to coat the kernels with oil.
- Continue to shake occassionally until the popping stops.
- Sprinkle the sugar into the popcorn and continue to shake. Ensure that sugar when melted coats the popcorn evenly.
- Remove from the heat and allow to stand for about 1 minute.
- Toss the popcorn and salt together.
- Transfer to a bowl and enjoy.
Wiga Wagaa Chilli Egg
This is one of my favourite and is prepared and ready to eat in less than 5 minutes.
What you need
- Wiga Wagaa Chilli Oil
- Two or more medium sized eggs
- A bit of salt and black pepper
How do you make it?
- Add a tablespoon of Wiga Wagaa Chilli Oil in a frying pan, warm at low heat. Be careful not to overheat the oil to avoid chilli from the oil getting in the air and causing you to cough
- Crack and add the eggs straight into the warm oil, sprinkle a bit of salt and black pepper on the eggs
- Turn up the heat slightly and stir the mixture until the eggs are cooked to your liking – for some people this could be when the yellow yolk is no longer runny
- Serve hot and garnish with tomatoes and basil.