Minnies
Trade Portal

  • Mozambican Flame-Grilled Peri-Peri Chicken

  • Sticky Braai-Glazed Lamb Chops

  • Charcoal-Grilled Snoek

    Cape-coast classic. A whole snoek butterflied and grilled over coals, basted with a sweet-spicy apricot-and-citrus glaze, served with hot bread and a wedge of lemon. Easter braai energy any weekend of the year.

  • Creamy Dip Trio Platter

    The Minnies Creamy Dip range, side by side, with a heat ladder you can choose to climb. Each dip dressed up with a complementary garnish so the platter reads like a tasting flight. Made for braais, picnics, and game-day spreads.

  • Peri-Peri Chicken

    The flagship Mozambican peri-peri braai — quarter chickens marinated in lemon + yoghurt + Mozambican Hot Peri Peri, slow-cooked over the cool side of the braai, basted to a deep mahogany finish. The dish Minnies’ whole peri-peri range was built around.

  • Sticky Wings

    The classic SA braai starter. Wings marinated overnight in Grill Basting, then finished with a Smokey BBQ + honey glaze that caramelises onto the skin — crispy at the edge, sticky through the middle.