Somalia

Somalia’s smallholders grow chilies in irrigated river valleys and gardens, including long green annuum, bird’s eye–type, and other small hot red chilies. These pimento/bisbaas go into suugo (Somali pasta sauce), stews, and xawaash-based dishes, as well as green chili–tomato relishes served with rice, meat, and flatbreads.

Most peppers are for local consumption, while chili powders and sauces are imported from neighbors and the Gulf. Somali chili use is assertive but balanced, with bright heat supporting cumin- and cardamom-heavy spice mixes.