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R149

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QR Code for the Funky Ouma African Braai & Cooking Rub, 250ml

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Product info

This flavourful rub is ideal for using on you steak, chicken, chops, or ribs. Rub your choice of meat generously before the cooking process. It's a versatile all-rounder rub with natural ingredients and no junk.

  • Turn a meal into a feast with Funky Ouma's versatile African Braai & Cooking Rub
  • Ideal for use on steak, chicken, chops or ribs
  • Made with natural, quality ingredients
  • Comes in a beautiful, trendy tin — great for gifting

About Funky Ouma

Funky Ouma is the result of a very funky ouma of 10 grandchildren — who's been playing around with food and spices all her life — deciding at 67 to start her own brand together with her youngest daughter, Johannita. Funky Ouma offers a wonderful variety of farm-fresh, herb-filled salts and spices made with natural ingredients for everyday use (especially for braaiing).

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Product specifications

  • Dimensions: 9cm H x 8.3cm L x 6cm W
  • Weight: 185g
  • Volume: 250ml
  • Ingredients: Non-iodated Sea Salt, Garlic Flakes, Black Peppercorns, Mustard Powder, Lemon Zest Powder, Dried Basil, Chilli Flakes, Paprika, Coriander, Onion Flakes, Dried Parsley, Ginger Powder

 

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Key features

Key features of the Funky Ouma African Braai & Cooking Rub, 250ml
Product SKU code: 6009900329895
Product barcode: 6009900329895
Product condition: New
Made in: South Africa
Dietary requirements: Vegan, Dairy-free, Vegetarian, Gluten-free, Alcohol-free, Lactose-free, Cane sugar-free

Note: Some images are shown to illustrate scale, usage or features of the product, and may not be of the specific variant selected.

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Shipping & returns

Delivery

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Customer Reviews & Ratings

5.0 out of 5 stars from 1 review

1 out of 1 people would recommend this product

5 out of 5 stars

True African Taste

Item reviewed:

Review by Carla S. on 11 October 2021, over 1 year after purchase

Verified Owner

This rub is amazing. Just the right mix for meat and halloumi cheese.

I would recommend this product to a friend.

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