South Sudan

In South Sudan, hot peppers are widely grown in smallholder systems, mainly African bird’s eye (pili-pili), long red annuum chilies, and some Scotch bonnet–type peppers. These piments flavour meat stews, kisra accompaniments, and vegetable dishes, often pounded with tomato and onion into relishes.

Most production is local, though dried chilies move across borders with Sudan, Uganda, and Ethiopia. Flavours are direct and hot, helping stretch staples like sorghum and cassava.