Cape Verde

On Cape Verde’s volcanic islands, hot peppers are integral to both farming and cuisine. The most emblematic is malagueta, a small, very hot Capsicum frutescens used fresh and in pickled form, alongside other African bird’s eye–type chilies and some habanero-like chinense. Smallholders and backyard growers cultivate these on rain-fed and irrigated plots, supplying local markets.

In Cape Verdean cooking, malagueta flavours cachupa (the national slow-cooked stew of corn, beans, and meats), fish caldeirada, and feijoada-type dishes. A classic condiment is “piri-piri” or malagueta in vinegar or grogue (local rum), often with garlic and bay leaf, served with grilled fish and meat. Households make spicy pastes by pounding dried malagueta with garlic, onion, and herbs.

Though export volumes are modest, malagueta and related local chilies are widely recognized within Lusophone West Africa and used in pepper sauces for tourists.