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Journals Gastronomica Volume 9 Issue 4

local fare | adela (mary) blay-brody Rx. Pepper Soup GASTRONOMICA In my experience, growing up on the coast of Ghana in West Africa, some of the smallest peppers are the hottest, such as what among my Nzema people we call daza mmale—“bird peppers”—that grow wild in the forest. Only about a half inch in length and full of seeds, hundreds of daza mmale grow at once on a wild bush. The birds love them and scatter their seeds throughout the tropical forest. Some people who call themselves experts say that habanero peppers are the hottest of all—between thirty and one hundred times hotter, they claim, than the Mexican jalapeño pepper. But to me our native bird pepper tastes hotter, and the heat lasts longer even than the habanero’s. When you grind these bird peppers on a grinding stone and get the juice of them on your hands, it stings. God help you if you have any open cuts! Even after washing your hands many times, the heat of the pepper remains on your skin for more than a day. If you touch your eyes, you will regret it. Our men were lucky that the grinding of pepper was

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Rx. Pepper Soup

blay-brody, adela (mary)
Gastronomica , Volume 9 (4)
University of California Press – Nov 1, 2009

More Info
  • Publisher University of California Press
  • Copyright © 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED.
  • Subject local fare
  • ISSN 1529-3262
  • eISSN 1533-8622
  • D.O.I. 10.1525/gfc.2009.9.4.62
  • Publisher site Get PDF  

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