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Greetings. I'm a lover not a grower

Scotch Bonnet Africa Sakay Pili Pili Dāl Lāl Mirch Cayenne Tempering South African Gujarati Food

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#1 Gwaza


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Posted 18 May 2019 - 01:37 PM

Greetings to everybody.

I'm not a chilli grower but I really do love chillis so much and whenever I google things about them this forum comes up so decided to finally join.

I don't know much really but I want to learn more because I love certain of them very much indeed, particularly all varieties of Capsicum chinense.
I once did a tour of the whole African continent, visiting 18 countries and in each place I sampled the local chilli sauces. My favourite was Malagasy Sakay (especially the green variety); Pili Pili at Chez Irene in Bacongo district, Brazzaville (Rep. du Congo) eaten with smoked fish by the Congo River; and Pepe sauce with Bobolo (Baton de Manioc) and grilled river fish in Yaoundé, Cameroon. Luckily I stay in a pan-African neighbourhood in Johannesburg and I am able to eat Cameroonian and Congolese cuisine all the time, which is a blessing because I think this is some of the best food in the world and the best chilli perparations.

I also am a fan of South African Gujarati cooking as my mother is quite an expert in making dāl specifically, and there is nothing I like more than adding the lāl mirch to the vaghaar with mustard seeds at the end to put into the bowl.

If anyone can tell me more about anything I have mentioned I would be most appreciative.


I attach an image of a range of sauces made by my cousin's husband (DJ Bob, Bob is a DJ), which is called Faranuka, named after their house. Faranuka means be happy/free in ChiShona language. 

Fine regards to all.



#2 skullbiker


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Posted 18 May 2019 - 01:45 PM


#3 Nulle


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Posted 18 May 2019 - 02:21 PM

:welcome: from Denmark

#4 mpicante


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Posted 18 May 2019 - 02:37 PM

Hello and welcome

#5 dragonsfire


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Posted 18 May 2019 - 03:11 PM


#6 moruga welder

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Posted 18 May 2019 - 04:47 PM

:welcome: !

#7 deadhead



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Posted 18 May 2019 - 08:33 PM

Welcome, this is a resourceful forum for sure.

I meant to mention that Im sort of the opposite. I cant take much heat but I enjoy the flavor of say, a mild salsa. I hope to learn how to make that here as well.

Edited by deadhead, 19 May 2019 - 12:33 AM.

#8 The Hot Pepper

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Posted 19 May 2019 - 12:23 AM


I feel ya on the lover not grower thing ;)

#9 Slowgrow



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Posted 19 May 2019 - 12:30 AM

Wow amazing collection

#10 sicman


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Posted 19 May 2019 - 05:19 AM


#11 karoo


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Posted 20 May 2019 - 05:34 AM

Hello and welcome!!

" I wish I was as young as the first time I said, " I'm getting to old for this sh!t." "

#12 owdman



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Posted 20 May 2019 - 05:43 AM

Hi from sunny Spain, you have enough sauces to last for ages :)

Also tagged with one or more of these keywords: Scotch Bonnet, Africa, Sakay, Pili Pili, Dāl, Lāl Mirch, Cayenne, Tempering, South African Gujarati Food

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