Dr Trouble sauce comes from a recipe that has been passed from father to son for 5 generations. This final product has been perfected over the last 15 years, in the farm kitchen, so that the slow process and unique flavour, is not lost. The original recipe was found in the diary of R.A. Fletcher – mapmaker of Rhodesia, 1898.
Dr Trouble sauces use the finest home grown chilli, a blend of African Birds Eye and the famous Cayenne Pepper. Lemons are gathered from the communal lands of Zimbabwe, from organic and naturally grown trees, each homestead usually having a lemon tree.
The chilli is hot-smoked over rare English Oak chips, and allowed to cool, and then smoked for a second time, lending the unique, and sweet smoky overtones that have made our sauce so popular.
The chilli, lemon juice and spices are poured into blown glass flagons. These 30 litre flagons, are placed in the hot African sun for up to 60 days. Each flagon gently stirred twice a day, encouraging the flavours to meld into a smooth and aromatic flavour, versatile for for all food types. Batch made with Pride.
Dr Trouble sauce ingredients are responsibly sourced, to the highest ethical standards.