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.