Add a burst of flavour to your dishes using the Dr Trouble Double Oak Smoked Sauce. The chili is hot smoked over rare English Oak chips, and allowed to cool, and then smoked for a second time, creating the unique, and sweet smoky overtones that have made this Dr Trouble’s flagship flavour.
The sauce is poured into custom blown glass sun flagons and placed in the hot African sun for up to 60 days. Each flagon is gently stirred twice a day, encouraging the flavours to meld into a smooth and aromatic flavour, versatile for all food types.
Dr Trouble has been perfected over the last 15 years, in a farm kitchen, so that the unique flavor is not lost. The recipe was found in the diary of R.A. Fletcher, a mapmaker of Rhodesia in 1898 and has been passed down from father to son for 5 generations.