Angola

Angola has a strong hot-pepper culture influenced by African and Portuguese traditions, with smallholders growing malagueta-type chilies (related to African bird’s eye and Brazilian malagueta), peri-peri–style peppers, and various Capsicum chinense resembling fatalii or habanero in flavour.

These varieties supply markets and informal processors who dry and pound pods into spice pastes. Malagueta and similar small, hot peppers season moamba de galinha (chicken with palm oil), fish moquecas, and bean dishes. Piri-piri sauces—often made from peri-peri or malagueta-type peppers blended with oil, garlic, and lemon—accompany grilled chicken, fish, and skewers. In coastal areas, chilies flavour seafood stews and marinades.

Peppers are sometimes fermented with onions and vinegar into table sauces. While export remains limited compared with oil and coffee, domestic demand for malagueta- and peri-peri–type chilies is high, giving these hot peppers economic and cultural importance.