George Harvey was working in Lourenço Marques now known as Maputo. He used to go there often from South Africa on business while working for SA Canvas in the Sixties

George all ways used to buy cases of this sauce from a street stall on the promenade and bring it back to South Africa where he used it in his restaurant the Bulls inn in White River Mpumalanga and all so used hand it out as gifts to family and friend.

On one of his many trips up to Lourenço Marques he discovered the street stall was gone and the lady making the sauce was nowhere to be found, after some research and asking around on the promenade he found out that the lady that was making this back then had gotten sick and was no longer making it.

So to cut a long story short, he found the lady bought the recipe and started making it himself now this recipe has been in the Harvey Family for over 40 Years.

The chilli pepper

Also known as chile pepper or chilli pepper from Nahuati chilli

Is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, Malaysia and other Asian countries, the word "pepper" is usually omitted.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin

(8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

Wikipedia

Did you know Chillies help to burn fat ?

Capsaicin is also a thermogenic compound, and increases  the metabolic rate, which aids in the fat burning process.

Studies reveal that eating chillies can raise your metabolic rate by up to 23% for about 3 hours.

Eating Chillies has recently been shown to lower cholesterol, and to reduce the amount of fibrin in the blood, and as a result, lower the blood's tendency to clot.