See how you can add the bold flavour of African chillies to your meals using local ingredients that match the original taste. 

African bird’s eye chillies have long been an essential in kitchens throughout the continent because they are fiery, aromatic, and full of character. These small but potent chillies, which are well-known for their intense heat and flavour, give traditional cuisines such as Mozambican peri-peri and West African Suya depth.  

They are more than simply a spice; they have a long history of being grown for generations, traded via historic routes, and honoured in regional cuisines. Every bite of a bird’s eye chilli, whether it’s mashed into spicy pastes, soaked in oils, or sprinkled fresh over a meal, embodies the warmth and intensity of African cooking.  

The bird’s eye chilli may be small but is proof that dynamite comes in small packages because it is around 22 times hotter than the spiciest jalapeno, with an average of 175 000 Scoville heat units (SHU). It has a somewhat peppery aftertaste, earthy undertones, and a pleasingly fruity core flavour despite the heat.  

This tiny chilli is a well-known name in regional cuisines throughout South America, Africa, and Asia, and its extensive usage has led to an astounding number of unusual nicknames. The famous African bird’s eye chilli may be called “piri-piri,” “peri-peri,” or the African devil,” depending on where in Africa you find yourself. These days, Ethiopia and several other African nations are home to wild African bird’s eye chillies, including South Africa, Zimbabwe, Zambia, Ghana, Uganda, Kenya, and Mozambique. 

The most famous dish in Africa using this spicy specimen is peri-peri chicken, which is a popular meal in Angola and Mozambique. The dish gained widespread popularity thanks to Portuguese influence. To make peri-peri sauce, use garlic, lemon, red wine vinegar, herbs and the African bird’s eye chilli.  

African pantry substitutions  

Due to local growing conditions or restricted commercial distribution, many traditional African ingredients are not easily accessible in South Africa. Local alternatives, however, might aid in replicating the tastes and textures of these indigenous ingredients 

Teff (Ethiopia): For an earthy taste when baking or preparing injera, use sorghum flour instead.  

Baobab leaves (Sahel region): For stews, use spinach or pumpkin leaves as they are nutrient-dense greens.  

Egusi seeds (West Africa): Sunflower or pumpkin seeds can be used instead when preparing nutty. thick soups and sauces.  

Bambara groundnuts (West & Central Africa): You can use sugar beans instead, which have a similar protein level and creamy texture.  

Smoked catfish (Ghana or Nigeria): For a similar smoky, umami taste, try snoek or haddock.  

Red palm oil (West & Central Africa): When making stews, use coconut oil (for richness) and a pinch of turmeric (for colour).  

Pumpkin leaves (West Africa): Good idea to swap it out for spinach. 

By: Lichelle May
Photography by: Zhann Solomons, Getty Images
Text courtesy of MyKitchen magazine 

Also read: Culinary delights from all over Africa

The post Local substitutions for an African pantry appeared first on MyKitchen.

From Habanero to Palermo, we’re diving head first into the sweet and fiery world of peppers and chillies.  

South Africa’s local markets are brimming with a variety of peppers that suit all tastes. While peppers and chillies each have a different plant genus, we’ve investigated them as one in this need-to-know comparison. Knowing which peppers to choose and how to use them can enhance your dishes, adding a kick to your kitchen repertoire. Whether you’re looking for a heatwave or simply an aromatic base or bite, we give you the low-down on both new and common varieties alike.   

Mexican faves  

In Mexican cuisine, fresh peppers have different names to their dried counterparts. Here are the most common chillies you’ll find in Mexican recipes, and in this issue.   

Chipotle chillies  

These are jalapeño chillies that have been left to fully ripen before harvesting, sporting a deep red colour. They are then smoke-dried to become a chipotle chilli. Depending on how long it was smoked, the name changes.  

Morita chipotle chillies are smoked for a shorter time, resulting in a deep-red colour, with a smoky, medium-hot flavour.  

Chipotle Meco – a difficult find in SA – are smoked much longer than Moritas, and resemble a brown, dried leaf in both colour and texture.  

Chipotle in adobo  

Chipotles are hydrated in a tangy vinegar sauce, which becomes slightly sweeter when cooked. A more concentrated version is available in paste form.  

Ancho chillies  

This is a poblano pepper (which is green when bought fresh or pickled) that has been left to ripen to red. They are then picked and sun-dried to become ancho chillies. These dried chillies are slightly bigger and rounder when compared to chipotle, and boast a brown-black and wrinkled appearance. Ancho chillies are mild in heat, adding a sweet, fruity taste and mild smokiness to dishes.  

Guajillo pepper  

Fresh Mirasol peppers are dried to create these moderately hot chillies. It stands out for its slight tart flavour, and is commonly used in Mexican salsas, mole sauces and soups.  

We sourced most of these from local supplier El Burro Mercado, who lists stockists online: elburromercado.co.za   

In the produce aisle 

Padrón peppers  

Mild & grassy
Padrón peppers recently made their debut in South Africa, adding a new flavour profile to the local market. Originating from Spain, these small, green peppers are known for their mild to medium heat, with some occasionally packing a surprising kick.  

Pepper-spective:  

Appearance: Vibrant green in colour, these peppers are 4-6cm long, with smooth, slightly wrinkled skin.
Flavour: Mild and grassy with a slight sweetness, making them versatile for various dishes. A good swap is the shishito pepper, which is slightly less earthy.  

500 – 2 500 Scoville units 

How to enjoy:  

Whole: One of the most popular ways to enjoy Padrón peppers is to cook them whole. Simply sauté with a splash of olive oil until blistered and just tender. Finish with a sprinkle of flaky sea salt for a tasty tapas-style snack. (See page 52 for our crispy stuffed Padrón peppers.)
Chopped up: Add them to salads or use as a topping for pizzas and flatbreads. The mild flavour perfectly complements a variety of dishes without overpowering the other ingredients.  

Palermo peppers  

Sweet & juicy
Palermo peppers, a pepper that has graced local shelves for only a few years, are commonly mistaken as giant chillies because of their long, slender shape similar to classic Thai or Serrano chillies. In reality, it has a sweet, robust flavour that is closer to bell peppers, with no heat.  

Pepper-spective:  

Appearance: Long with a diameter of about 5cm, it has a deep red or orange hue when fully ripe.
Flavour: Sweet and juicy with a rich, peppery taste, making them ideal for various types of cooking.  

How to enjoy:  

Whole: Toss with olive oil and roast in the oven or braai over medium hot coals until the skins are charred and the flesh is tender to enhance their natural sweetness.
Stuff ’em: Palermo peppers are excellent for stuffing with various fillings such as cheese, grains or meat. They are perfect for pickling or sautéing and adding to pasta dishes and sauces.  

0 Scoville units 

Hot & snappy 

While Padrón and Palermo peppers are mild in flavour and great for everyday cooking, other peppers pack quite the kick and require a more measured approach.  

Bring on the  heat  

Habanero chillies

Hot & fruity
Known for their intense heat and fruity notes, Habaneros are perfect for adding a fiery kick to dishes, but a little goes a long way! There are two types of Habanero peppers:   

Fresh Habaneros:
Used in salsas, hot sauces, and marinades. Their intense heat and unique fruity and floral flavour make them a popular choice for adding that fiery kick.   

Dried Habaneros:
Often ground into a powder and great for making spice blends and dry rubs. Drying intensifies their heat and flavour, making them a potent addition to various dishes.  

Spice up your kitchen:  

When using fresh Habaneros, be sure to wear gloves and avoid touching your face. The oils can cause irritation (and a lot of tears). Finely chop the Habaneros to add a fiery flavour to sauces, marinades and stews. Start off by adding small amounts and taste along the way to gauge your desired heat level.  

150 000 – 325 000 Scoville units  

Bird’s eye chilli  

Hot
If you’re looking to add heat, a small amount of these chillies can make a big difference. Red or green in colour, the tiny chillies are small but pack a punch, adding a smoky flavour.  

Did you know?  

These chillies are known for their immune-boosting qualities and are rich in nutrients, including vitamins A and C.  

Spice up your kitchen:  

Add whole or sliced Bird’s Eye chillies to curries, stir-fries, stews and soups.  

100 000 – 225 000 Scoville units  

Chilli talk 

1. Remove the seeds for less heat: Take out the seeds and membranes from hot peppers before cooking.
2. Balancing flavours: Combine peppers with other ingredients such as onions, tomatoes, or fresh herbs to balance their heat and enhance their overall flavour.
3. Cooking methods: Roasting or grilling peppers can bring out their natural sweetness and reduce some of their natural kick.

Words: Oreneile Modise, Liezl Vermeulen   

Photographs: Fresh Living Magazine, Zhann Solomons  

Also read: Get your fill with these super stuffed red peppers

The post The 101 on peppers appeared first on MyKitchen.