Hi there,
A lot of folks here have shown interest in growing the pepper seeds I collected in Ghana in August of 2011. Now, that the first crop is starting to ripen, I realized I made a bit of an oversight: I forgot to share the pictures! If you're growing these seeds, here's a snapshot of what you can expect.
If you'd like to grow them, all of the varieties listed below are still available for trade.
Kpakpo shito (C. chinense):
Kpakpo shito is the key pepper ingredient in "shito" -- a sauce guarunteed to make everything taste more Ghanaian. Typically, folks eat these when they're still green.
Mako akokɔsrade [="yellow pepper". "chickenfat pepper"] (C. chinense):
Mako akokɔsrade is my current favorite pepper variety. The pungency is comparable to habaneros, but with a flavor and aroma that is bolder and more intense than any other pepper I've encountered anywhere. Very distinct.
Mako kokoo [="red pepper"] (C. chinense)
Mako kokoo is probably used more than any other pepper I saw in Akan cookery. It has a pleasant, delicate habanero flavor.
There are a few other varieties I had, but the pictures didn't turn out. Hopefully this Summer, I'll be able to add pictures of Mako akolewabi and Guinea green pepper.
Cheers,
-j.t.delaney
A lot of folks here have shown interest in growing the pepper seeds I collected in Ghana in August of 2011. Now, that the first crop is starting to ripen, I realized I made a bit of an oversight: I forgot to share the pictures! If you're growing these seeds, here's a snapshot of what you can expect.
If you'd like to grow them, all of the varieties listed below are still available for trade.
Kpakpo shito (C. chinense):
Kpakpo shito is the key pepper ingredient in "shito" -- a sauce guarunteed to make everything taste more Ghanaian. Typically, folks eat these when they're still green.
Mako akokɔsrade [="yellow pepper". "chickenfat pepper"] (C. chinense):
Mako akokɔsrade is my current favorite pepper variety. The pungency is comparable to habaneros, but with a flavor and aroma that is bolder and more intense than any other pepper I've encountered anywhere. Very distinct.
Mako kokoo [="red pepper"] (C. chinense)
Mako kokoo is probably used more than any other pepper I saw in Akan cookery. It has a pleasant, delicate habanero flavor.
There are a few other varieties I had, but the pictures didn't turn out. Hopefully this Summer, I'll be able to add pictures of Mako akolewabi and Guinea green pepper.
Cheers,
-j.t.delaney
