Hebinohà Techniques

Some ideas and techniques. 

Develop your own recipes and if we feature on this page we'll send you a free Hebinohà Snaketooth Sauce.

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Hebinohà Snaketooth Sauce over vanilla ice-cream?

Whether accidental, or from a flash of mad creativity, a remarkable 21st century gastronomic experience has made its glorious debut.

Pour a dessert spoon of Hebinohà Snaketooth Sauce over a large scoop of ice-cream, then savour every enchanted, spicy mouthful.

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Serves 4


2tbsp olive oil
500g skinless chicken breast fillets, cut into bite-size pieces
1 onion, chopped
1 red pepper, deseeded and cut into chunks
2 garlic cloves, crushed
3 tbsp Hebinohà Snaketooth Sauce
1tsp ground cumin
500g passata
25g dark chocolate (70% cocoa solids), broken into squares
Rice or couscous, to serve
Parsley, to garnish (optional)

Pan fry bite-sized pieces of chicken over a high heat for 3-4 mins until browned. Set aside.

Add onion and red pepper to the pan and fry over a medium heat for 5 mins to soften. Add garlic, Hebinohà Snaketooth Sauce, cumin, and passata. Season with salt and freshly ground pepper.

Return the chicken to the pan and bring to the boil, stirring. Reduce the heat and simmer for 10 mins, stirring until the chicken is cooked through. Add the chocolate and stir until melted. 

Taste and add a little extra Hebinohà Snaketooth Sauce​ if desired. 

Serve with rice or couscous and garnish with parsley.