A bowl of chili peppers (Flickr: Crystalline Radical)

A bowl of chili peppers (Flickr: Crystalline Radical)

A little chili pepper goes a long way.

That goes for handling chili peppers too: whenever you chop or handle the inside of the raw vegetable, please be sure to wash your hands afterwards! The capsacin can stay on your hands without you feeling it, until you touch somewhere delicate…Don’t let this happen to you!

Chilies are a superfood, full of *benefits* and best used in moderation. If you’re using them fresh, remember that only the red ones are truly ripe and have the most nutrition and developed flavor. There are many types and varieties of chilies that will be local and particular to your region, so it’s worth trying out what’s around and getting to know your favorite types.

The heat of chilies can vary immensely from variety to variety, and even from piece to piece. If you’re cooking with fresh chili, it’s a good idea to taste a small piece to better gauge the heat level of what you’re making!

We love the kick and spice that chili instantly adds to otherwise bland foods, and we find it an indispensable condiment on the African table.

For recipes with hot pepper and chili pepper, we invite you to visit:

Liberian Hot Pepper Sauce

For more about the noble, feisty chili pepper, please visit:

Chili and Hot Pepper

For more about how to use local vegetables in your African kitchen, check out:

Cooking with African Vegetables
About African Vegetables