Collection: Cameroon

Our first encounter with Cameroon was with Cameroonian pepper, from Penja. We thought it was the real Penja pepper, but appearances can be deceiving. Not all pepper from Cameroon is Penja pepper. At least, not anymore. Pepper cultivation in Cameroon began in the late 1980s. Cameroon didn't yet have pepper cultivation. In Penja, first one farmer, then others, made the switch from crops like Coffee or cocoa, and bananas to pepper. A pepper that later proved to be distinctive.

With government support and the contribution of foreign, French expertise, Penja pepper became a resounding success, and even more so, it received European protection in 1991. A unique achievement at the time. Since then, only certified farmers in Penja have been permitted to call pepper from the region Penja pepper. Furthermore, companies capitalize on the name and fame of genuine Penja to grow pepper without certification. That's just how it works.

In 2016, we became better acquainted with Penja pepper, and with people who offered this pepper and other spices from Cameroon and surrounding countries. And let's not forget the unique flavors of the region. Step by step, we discovered Cameroonian cuisine and the spices that make it so special. Quite difficult, because with which reference?

We decided to expand our predominantly Asian-oriented store with a small selection of West African spices with the potential to find a place in Western cuisine. These include African Szechuan (igi-ata) and garlic, calabash nutmeg, alligator pepper (mbongô), grains of paradise, African jujube, and African cubeb. Try them, and you'll understand our enthusiasm for a flavor palette unfamiliar to most Westerners!

Breaking news: We're fortunate to have now established a contact who can supply us with timiz, also known as Cape long pepper. The small "family" of long peppers now has an African addition!