Collection: Republic of the Congo

In the Republic of the Congo, smallholder farmers grow hot peppers as key cash and flavour crops. Common types include African bird’s eye chili (pili-pili), small Capsicum chinense–like “piment antillais” brought from West Africa and the Caribbean, and long red annuum chilies. These are sold fresh and dried in markets and used in sauces for cassava, plantains, fish, and meat stews.

Pili-pili sauces—made with bird’s eye chilies, garlic, oil, and sometimes lemon—are ubiquitous table condiments. There is some regional export of dried chilies, but most production is for domestic consumption.

Congolese chilies deliver sharp to fruity heat that helps stretch starch-based meals and are central to both everyday eating and street food.