Namibia

In Namibia, hot peppers are grown by smallholders and some commercial farmers, often in rotation with maize and horticultural crops. African bird’s eye chilies (similar to peri-peri), cayenne-like long red chilies, and some Scotch bonnet/habanero are common. Much of the crop is sold fresh or sun-dried in local markets and, to a smaller extent, exported regionally or into South African peri-peri supply chains.

Namibian cuisine uses chilies in relishes for grilled game, boerewors, kapana (street-grilled beef), and fish from the Atlantic coast, often as simple crushed-chili, tomato, and onion sauces. Households also pickle hot peppers in vinegar. Imports of South African branded peri-peri sauces and global hot sauces are significant.

The flavour profile is sharp and clean, with bird’s eye chilies delivering quick, linear heat rather than fruity sweetness, complementing the country’s meat-heavy dishes.