
Gorima's Romborossi Sting Masala
Very hot Durban chilli masala. For people who actually want the burn.
Shop / Curry pastes and pour-ons

Gorima's
Shisanyama is the South African word for meat over coals and the gathering that comes with it. That is the job this bottle is for. It runs savoury and sharp, with none of the sweet stickiness, so it behaves differently on a grill to most of the BBQ sauces on the shelf here, and it does not catch and burn the way a sugary sauce does. Chops, boerewors, chicken and steak all take it well.
How to use it. Pour it over the meat a few hours ahead, overnight if you can, then cook it over coals. It holds up to direct heat.

Very hot Durban chilli masala. For people who actually want the burn.

Deep red Kashmiri masala. More colour than punishment.

Fierce Durban masala. Small amounts, tasting as you go.

The everyday jar: mild masala for curry, mince, rice or roast veg.