The piment noir sold here is dried Guinea pepper, a spice from Central and West Africa used to flavor the sauces of pounded plantain or cassava dishes, such as foutou or foufou. 100 g NKOSI pouch.
What is piment noir?
In French, “piment noir” is one of the names given to Guinea pepper (Xylopia aethiopica), also called grains of Sélim or kili depending on the country. This spice grows wild in the forested areas of West and Central Africa, notably in Senegal, Ivory Coast, Ghana, Nigeria and Cameroon. In Cameroon, the ground bark of the same plant is traditionally used to season pounded plantain paste with macabo leaves.
How to use it?
Piment noir is used to flavor the sauce that accompanies pounded plantain or cassava pastes: foutou, foufou, fufu. Sweat onion and garlic, add the piment noir at the start of cooking, then a stock and meat or fish, and let it simmer until a coating sauce forms. Dose carefully and taste while cooking, as the exact composition varies from pouch to pouch.
What to pair it with?
For a complete sauce, pair it with NUMBER ONE grain akpi or NUMBER ONE palm oil. The sauce graine recipe is on the blog, along with the guide foufou vs fufu vs foutou: the differences. The whole section: chili peppers and hot sauces.
Product information
- Brand: NKOSI
- Net weight: 100 g pouch
- Ingredients: see the list printed on the pouch received
- Allergens: refer to the label of the product received
- Origin: Central and West Africa, notably Cameroon
- Storage: away from humidity and light, in a well-sealed container
