Botswana

In Botswana, hot peppers are grown mainly by smallholder farmers and home gardeners, often integrated into mixed fields with sorghum, maize, and vegetables. Common types resemble African bird’s eye (peri-peri) and various long red and green annuum chilies introduced via regional trade.

These chilies are sold fresh in markets or sun-dried for storage. In Setswana cuisine, chilies season stews such as seswaa accompaniments (pounded beef with relishes), bean dishes, and tomato-onion gravies served over pap (stiff maize porridge). Simple chili relishes—pounded hot pepper with tomato, onion, and sometimes morogo (leafy greens)—are common sides.

Commercial processing is limited, but some producers make peri-peri sauces for grilled meat outlets and restaurants. Cross-border trade with South Africa means peri-peri and other branded sauces are widely available, complementing locally grown bird’s eye–type peppers in both household and food-service kitchens.