Samoa

Samoa’s hot peppers are grown in family gardens and small farms, usually bird’s eye chilies, long green cayenne-type chilies, and some habanero or Scotch bonnet introduced regionally. These chilies season oka i’a (raw fish in coconut cream), stews, and grilled meats. Simple chili-lime-onion relishes and chili-soy dipping sauces accompany taro, breadfruit, and fish.

There is no significant export; most chilies are for local use, while bottled hot sauces and dried flakes are imported from New Zealand and Asia. Bird’s eye chilies deliver fresh, piercing heat that complements rich coconut-based dishes and smoky umu (earth oven) cooking.