Chad

Chad’s varied climates—from Sahelian to more humid southern zones—support chili cultivation mainly by smallholders. Farmers grow Capsicum frutescens (bird’s eye–type) and annuum varieties comparable to long red cayenne and regional Sahelian chilies. These hot peppers, often called piment or pili-pili, are sun-dried and sold whole or ground, both in markets and across borders into Cameroon, Sudan, and Nigeria.

 In Chadian cuisine, crushed dried chilies season sorghum and millet porridges, meat and fish stews, and peanut-based sauces. A staple is a simple chili paste made with bird’s eye–type peppers, garlic, and oil served with grilled meats.

Nomadic and pastoralist groups also rely on dried chilies to flavour milk- and meat-based dishes. While formal processing is limited, dried Chadian chilies play a role in regional spice trade, and their intense heat is prized in local cooking.