Saby’s Barbee Mania- Peri Peri Masala Review with a bonus Al-Faham Chicken Recipe🍗🍗

I’m not the one who has a penchant for readymade masalas. Maybe that’s because I’m brainwashed into thinking that these so called ” Shortcut masalas” are devoid of that authentic flavour and are marketed for profit purposes only.

My mum is one helluva fine lady who loves her kitchen dearly. Every morning you’re gently roused from your slumber by the lingering aroma of the experiments she conducts in her kitchen. She’s the “Einstein of Cooking” for me…

I’ve grown up seeing mum roast,flash fry,grind,crush her own secret formulas for a magical experience called ” Dining”. So,really the idea of readymade masalas is quite alien to me. Both of us crinkle up our noses,when we pass by the ” Spice section” in a supermarket. And we even have PJ’s about it 😁😁😂😂

To cut my Cacaphony short,il just tell you about this brand already.” Saby’s Barbee Mania” is purely a “Direct from home” brand. Run by ” Sarah Yunus” under the watchful eye of her mum ” Naseem auntie ” ,SBM promises to be 100% authentic,where they spare us the horror of MSG and other  preservative jazz. They use traditional stone method for grinding their masalas. They don’t use any electrical equipments,thereby ensuring that you’re not getting compromised on the factors of aroma or taste. They also promise not to use any artificial colourings and additives. The masalas come in special fresh packs and are packed individually by the mom daughter duo. This is personalisation at its very best.

I,personally made it a point to go and collect a few products from them ,when the store near home kept telling that they were out of stock from the past month or so. I was met by two beautiful ladies,who took their time to explain to me what went into my packs.

Today I’d like to concentrate solely on the peri-peri masala. I think each product deserves at least a post dedicated to it. So,without further ado… I present to you ” Peri-Peri masala”.

I know it’s really weird that there is a peri-peri masala and not The sauce. That’s what I thought first,but was intrigued to try it out.

The masala has a beautiful orangish red tone to it and has been ground coarse. You can see the little bits of ingredients in a spoonful of it.. It claims to have ” Paprika,Onion powder,garlic,yellow chilli and other herbs” 


The shelf lives of all their products is for 9 months.

 Here is why I enjoyed the product:

  • The packaging is spot on,I love the freshness packs. I would’ve adored the packaging more if,it could have come with its own ziplock. That way,I could use and reuse the pack.
  • The masala is devoid of colorings,preservatives,MSG or additives. It’s completely free from modern day additions,thereby adding a touch of home and authenticity.
  • The masala is ground coarse and it gives you a gist of all the goodies in it. Like in this one,I could figure that there was some basil in it.
  • They are priced a little more than the normal fare ones,but for the kinda purity they are promising.. This is good news.
  • The masala has a very distinctive taste,does a good job in giving what’s promised. It’s any day better than a lot of masalas in the same genre.

With those positives,let me show you how I enjoyed my packet of Peri-Peri. The taste is more like ” Al- Faham Chicken”.

Al- Faham using SBM Peri Peri:


  • Chicken- 1 kg
  • Peri- Peri masala- 25 gms or 3 tbsps
  • Vinegar – 30 mls
  • Ginger- garlic paste- 4 tbsps
  • Sumac powder- 1 tsp
  • A dash of lemon juice
  • Onion paste- 1 tbsp
  • Yogurt- 2 tbsps
  • Black pepper powder- 1 tbsp


  • In a bowl, add the yogurt,onion paste and sumac powder. Whisk it well and keep aside.
  • In another bowl, add the SBM Peri-Peri masala,vinegar,black pepper powder and ginger garlic paste. Mix it well and add the yogurt mix to it and mix it again. It should possess a heavy consistency,more like a runny dough.
  • Dunk the chicken in the marinade and leave it aside for a good 4 hours or overnight in the fridge.
  • Choose your cooking method, give it a grill on the grill pan or barbecue it on skewers.
  • Serve with khubus or pita bread.



The masala worked wonders and gave me a really lipsmacking Al – Faham Chicken. It wasn’t the actual Peri-Peri one,but I wasn’t the least bit disappointed. If you saw my previous post…” Ramadan tidbits”, then probably you’ll know that I used this masala for flavouring my chicken and used it in strict accordance to the recipe. It turned to be a total hit..

This time I thought why not add a little more and make it as close as I can to Al- Faham as it resonated a lot of similarity.

I’m really impressed with the range and I reckon that you should give it a taste.


27 thoughts on “Saby’s Barbee Mania- Peri Peri Masala Review with a bonus Al-Faham Chicken Recipe🍗🍗

      1. Noorain means.. Light of the eyes.. You know.. Kinda like that.. 😁😁 but SHAMIRA.. Omg!! It rocks..
        Come here girl.. That’s ma babe.. SHAMIRA!!
        It’s sooo hip hop.. I love it!! ❤️❤️❤️

        Liked by 1 person

      2. Oooh..light of the eyes!! What a beautiful meaning girl!! Suits you perfectly seeing how pretty you look in your pic 😘 thanks once again for making me grin from ear to ear.. 😇😇

        Liked by 1 person

      3. Hehehehehe… Now now.. I’m just ok.. And I loveeee you SHAMIRA!!! ❤️❤️❤️
        Getting bugged of virtual hugs now.. I need to schedule a real one someday in the future.. 😁😁

        Liked by 1 person

      4. Oh and are too humble to say that you are just ok. I mean c’mon..I can see your beauty and there you are labelling yourself as just ok. Hehee. People need to learn being humble from you 😘

        Liked by 1 person

  1. This looks delicious. I am familiar with all of the ingredients … except … peri peri. My google search suggests that peri peri is a form of hot ground chile pepper (yes/no?) I can’t find Saby’s Barbie Mania on Amazon, but I can find a variety of peri-peri sauces and ground powders.

    Wait … wait

    It is a small member of the Capsicum genus. It grows in Angola, Uganda, Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, the tropical forests of South Sudan & the highlands of Ethiopia. It was brought to Goa, India by the Portuguese.

    Wow that could be HOT! But I do love hot 🙂

    I might try improvising with some other ground hot pepper and making on the grill for the Fourth of July.

    Liked by 2 people

    1. Wow cb.. That’s a lot of research.. 😁👍🏻👍🏻 and yes,these guys are still in their infancy.. Very small scale,made to order kinds. So no.. They wouldn’t be on Amazon..
      For the Peri Peri sauce,I could suggest you a little variation. If I may?? Have a look..
      Peri peri sauce:

      3 tsps of paprika
      1 red bell pepper( roasted on direct flame with olive oil)
      1 small cherry tomato( roasted on direct flame)
      2 tsp of red chilli powder
      Generous sprinkling of Italian seasoning.
      3 tsps of olive oil
      Salt to taste.
      Blend all of these in the blender and add 2 tsp of your choice of vinegar.
      This is my version of the peri peri sauce,it’s pretty layman kinds but does quite a great job.. Adjust the heat to your palate..

      And you could substitute this for the peri peri masala in the recipe,just don’t add vinegar once again.. Everything else should be good.. 👍🏻👍🏻
      whisk up everything together and dunk that chicken in.. Don’t forget to add salt though.. 👍🏻👍🏻
      Hope you’d like it.. * fingers crossed*


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