Djibouti

In Djibouti’s arid Horn of Africa environment, hot peppers are grown mainly by small farmers along irrigated areas and in home gardens. Common types include Capsicum frutescens similar to African bird’s eye and long red annuum chilies shared with neighboring Ethiopia and Somalia.

These piments are sold fresh in city markets and often sun-dried. In local cuisine, crushed chilies flavour lentil stews, rice dishes, and fish cooked with tomatoes and onions. A key condiment is shido or berbere-like spice mixes made with dried red chilies, garlic, and warm spices, used on meat and vegetable dishes.

Simple chili-lime-onion relishes are served with grilled meats and lahoh (fermented flatbread). While there is no notable export industry, local bird’s eye–type and long red chilies are essential to everyday Djiboutian cooking and regional trade.