Nigeria

Nigeria has one of Africa’s most complex chili ecologies. Key peppers include Scotch bonnet and habanero (ata rodo), long slim cayenne-like chilies (shombo), large red sweet bell peppers (tatashe), bird’s eye/piri-piri (often just called chili), and various local landraces. Millions of smallholders grow these across diverse agroecological zones, supplying huge urban markets and regional trade.

Nigeria exports dried and fresh chilies to neighbors and participates in peri-peri and spice value chains, though it also imports some processed sauces and seed. In cooking, ata rodo and tatashe are blended into the base for jollof rice, stews, ofada sauces, and countless “red stews,” with shombo adding extra bite. Different regions prefer different pepper balances: Yoruba cuisine leans heavily on ata rodo, while northern dishes use more dried chilies in suya spice and pepper soups.

Flavours span from bright, fruity Scotch bonnet fire to milder, sweet tatashe richness, giving Nigerian food its signature layered, fiery complexity.