From a kitchen blender to 12 restaurants and counting – The Breeze Chillie Sauce is heating up South Africa’s condiment market
By Duncan Mnisi
Phalaborwa – Phumzile Sambo, a proud mother of two beautiful kids and a passionate entrepreneur from Phalaborwa, is the co‑founder of The Breeze Chillie Sauce. Together with her husband, Raymond Khoza, they launched the brand two years ago.
“We were driven by a vision to create opportunities and sharing more of good food,” Phumzile explains. “Our Chillie sauce has gained opportunities because of its unique flavors and quality.”
The sauce is made with ingredients sourced from local farmers, a practice Phumzile says guarantees consistent quality. “I believe by so doing this venture will create opportunities for the youth, her community, and beyond,” she says.
Faith has always guided her. “My faith has been a guiding force since I was young. Both in my personal and professional life,” she adds.
The business began in a modest kitchen with just one blender. “One day, our pastor’s wife came by and tasted our sauce, and her feedback blew our minds. Since then, we have never looked back,” Phumzile recalls.
Today, The Breeze Chillie Sauce supplies 12 restaurants, 4 hotels and 10 supermarkets across Mpumalanga, Limpopo and Gauteng. It is also stocked in several local outlets such as Roots, OBC, Makhoma, Factory Shop, Lebamba (Hoedspruit), Latino Fruits and Vegetables, Laeveld Slaghuis Butchery, Qualito Restaurant and Adenique.
Despite the growth, the company faces challenges. “Limited production capacity is one of the challenges that really holded us back, which prevented us from reaching customers’ demands and the broader market,” Phumzile notes.
The brand also missed an export opportunity to Pakistan this year because it could not meet the required documentation.
Beyond selling sauce, The Breeze Chillie Sauce run a community initiative that feeds over 46 disabled people. The business now employs 9 people and plans to reinvest in bigger machinery.
“We aim to reinvest in this venture by buying new machinery or big machine to increase our production to ensure continuous more employment opportunities especially for the youth,” she explains.
Looking ahead, The Breeze Chillie Sauce envisions a five‑year goal: “In 5 years, I see Breeze Chili Sauce having its own state‑of‑the‑art factory, producing bottles of spicy goodness for the nation.” She believes a dedicated factory will boost production, allow new flavours, and create more jobs for the local community.
With hard work and dedication, The Breeze Chillie Sauce is on track to become a leading brand in South Africa’s condiment market. The future looks bright, and the sauce is already a favourite on tables from Phalaborwa to Hoedspruit.
