The Parrswood branch of Nandos is very nice. I go there very often with friends and we really enjoy the food. Staff are very friendly at the place and greet you with a smile. As in all nandos i love the Perri peri sauce. The salads are great as well and the chicken exceptional. The place is just near the parrswood cinema and gaming centre. If you are planning a day out, you can have a couple of bowling games, watch a movie and go to nandos for some chicken dinner. Its easily accessible by car and bus as well, the bus stop is just at the parrswood centre. If you want to do some shopping before going home the big Tesco is just opposite the road.
Six of us ate in Nando's a cheap end of the market chicken shack. You pay up front, fetch your own plates, sauces, drinks so staff contact is mostly at dirty plate lifting. Nando's beats KFC hands down on any test except fat content. This one served halal meat. Unlike KFC its also good value for money: a whole cooked chicken, 2 sides unlimited fizzless soft drinks £20 for 2 people (their coffees are far to expensive). The tiny sweet potato mash portion is moreish & devine. The chips & corn cob (with butter) are just ok and industrially made. The chemically water - injected chicken was small, unsurprisingly moist & perfectly cooked. It's important to me to know my food. Nando's chief fame claim is the African bird's eye chilli, a cultivar of capsicum frutescens, one of the sources of chilli pepper. It grows both domestically & wild. Also known as piri piri it's a small member of the capsicum genus. It grows in Malawi, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, South Africa, troubled South Sudan's tropical forests and the southern half of Ethiopia. The Portuguese brought it to Goa. A perfect piri piri climate. Piri piri sauce is Portuguese in origin (used as a seasoning or marinade) and is especially prevalent in Angola, Namibia, Mozambique & South Africa. It is made from crushed chillies, onion, garlic, pepper, salt, citrus peel, lemon juice, bay leaves, paprika, pimiento, basil, oregano & tarragon. The chilli can hit 175,000 on Wilbur Scoville's heat scale similar to scotch bonnet. If you find it hot please avoid what has lately become the 2nd hottest chilli on earth, the Trinidad Moruga Scorpion; at 2 million on the scale. The hottest is now the Carolina Reaper developed by farmer Ed Currie. It's an evil looking, gnarled, oily, lumpy pod with a sucked-up belly and small tail resembling a wasp's sting. It screams 'don't eat me'. It's 100 times hotter than a jalapeño, when ripe it's a luscious Crayola red and 2.2 million on the scale. It'll make him a millionaire. Currie's family has a history of heart disease & cancer. He decided in college to find a way to avoid that fate. He began to research which populations had the lowest rates of those diseases. He found they had several things in common, but what stuck him was that they all ate hot chillies with every meal. So he started to grow peppers for cancer research. It was by trying to grow a sweet pepper (as chemotherapy patients often lose ability to taste anything but sweet) that he accidentally created the world's hottest. Currie hoped that patients could still taste a sweet pepper. They could. He knew he had something special as soon as he laid eyes on the Reaper, it was the first pepper he'd even seen with a sting in its tail. Bite the tiniest bit and you will hiccup, cough, feel the pepper rip through your oesophagus, and you'll know exactly where it is every millisecond as if it has a GPS device on it. Currie sells Carolina Reaper seeds & hot sauces, called "I Dare You Stupit" & "Purgatory sauce," on his PuckerButt Pepper website. Only 20 years ago the Red Savina Habanero, was the world's hottest pepper, it topped around half a million Scoville heat units. Then the Indian Bhut Jolokia, the first superhot pepper, was discovered, better known in the West as the Ghost Pepper, the Bhut Jolokia more than doubled the Red Savina's Scoville rating, and all this from my first and likely my last visit to a Nando's, glad I didn't have to do the dishes and had it been a fiver dearer it would have been 3 stars.
Five good points about this Nando's which differentiate it from the other Nando's in town:
1) It is usually no problem to get a table here without queuing for hours.
2) The chicken served is Halal, which means I can meet my Muslim friend here (unlike the Nando's in the Printworks).
3) When I've been with my boyfriend he has been impressed that they've asked him which part of the chicken he'd prefer, which they don't do in every Nando's (there is definitely potential for a breast joke here).
4) You can combine it with a visit to the cinema, bowling or laser quest without having to walk for more than a minute.
5) They let me have a veggie freebie on my loyalty card instead of the chicken I was supposed to receive.
Usually bustling and popular Nando's restaurant, mostly filled with students. Definitely recommended for their signature chicken dishes. Comfortable seating available but you will usually be waiting for a table for any number of people due to its popularity and with it being right at the heart of studentland in Fallowfield.
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