By Hannah Zedaker
The eatery is known for its open-flame grilled chicken basted with its signature sauces made from African bird’s eye chilies mixed with fresh herbs and spices. (Courtesy The Port of Peri Peri)
Editor, Spring/Klein & Lake Houston/Humble/Kingwood
Hannah joined Community Impact Newspaper as a reporter in May 2016 after graduating with a degree in journalism from Sam Houston State University in Huntsville, Texas. In March 2019, she transitioned to editor of the Spring/Klein edition and later became the editor of both the Spring/Klein and Lake Houston/Humble/Kingwood editions in June 2021. Hannah covers education, local government, transportation, business, real estate development and nonprofits in these communities. Prior to CI, Hannah served as associate editor of The Houstonian, interned with Community Impact Newspaper and spent time writing for the Sam Houston State University College of Fine Arts and Mass Communication and The Huntsville Item.