Guinea-Bissau

Hot peppers are an everyday staple in Guinea‑Bissau, where chilies bring heat and depth to stews, rice dishes, and grilled meats across both coastal and inland communities.

Cooks rely heavily on malagueta- and peri-peri–type chilies, which are small, pungent Capsicum frutescens peppers used fresh, dried, or pounded into pastes for dishes like caldo (fish or meat stews with palm oil) and cafriela de frango, a grilled chicken marinated with chili, garlic, lemon, and onions. In markets, women often sell mixed peppers alongside tomatoes, onions, and leafy greens, while at home they prepare simple but powerful chili condiments that sit on the table for diners to adjust the burn.

Local landrace “Guinea‑Bissau” chilies, closely related to peri-peri, are prized for their bright, sharp heat, keeping traditional flavours alive in both village kitchens and urban street food.