Togo

Togolese farmers grow African bird’s eye, long red cayenne-type chilies, and some small Capsicum chinense–like “piment antillais” via regional diffusion. These piments are sold fresh and dried, used in sauces for maize pâte, cassava, rice, fish, and goat.

A common preparation is pounding chilies with tomato, onion, and sometimes smoked fish into hot condiments. Exports of dried chili within West Africa exist but are modest; many processed sauces are imported.

Flavours run from sharp bird’s eye heat to fruity chinense notes, central to street food and home cooking.