“There is an eternal rainbow at Victoria Falls: it was even visible at full moon when we celebrated the Summer solstice with a venerable gentleman who used to cook at the British club in Mombasa, in the days when the nappery was starched damask, the silver was from Mappin & Webb and all the wine glasses, Stuart Crystal. He made a fine fillet steak - Zimbabwean beef has a deliciously distinctive taste - with creamy mashed potatoes and a creamy, fragrant “Four Peppers” sauce with just the faintest hint of brandy... ”
A fragrant combination of four pepper flavours.
Use in buttery sauces - where pepper is the feature flavour - on fish, chicken, beef and pork... Excellent on eggs and salad greens.