Central African Republic

In the Central African Republic, small farmers cultivate Capsicum frutescens and annuum types similar to African bird’s eye, pili-pili, and long red or green chilies. These hot peppers are interplanted with cassava, maize, and groundnuts and sold in local markets fresh or dried. Common dishes include spicy sauces for cassava, plantains, and fish, where crushed chilies are mixed with tomato, onion, and palm oil.

Bird’s eye–type peppers are used to make pili-pili: a fiery condiment with oil or lemon juice served alongside grilled meats and fish. Dried red chilies are ground with peanuts and spices into pastes for stews.

While there is no formal export-focused industry, chilies provide important cash income for rural women, who dominate petty trade in dried and powdered pepper. Local “piment fort” is essential to everyday meals, supplying heat where other spices are scarce.