Collection: Cameroon

Our first encounter with Cameroon was with Cameroonian pepper, from Penja. We thought it was the real Penjapepper, but appearances can be deceiving. Not all pepper from Cameroon is Penjapepper. Not anymore at least. The peppercultivation in Cameroon started at the end of the 1980s. Cameroon did not yet have peppercultivation. In Penja, first one farmer, later others, made the switch from crops such as coffee or cocoa, and bananas to pepper. A distinctive one that later turned out to be pepper.

With government support and the input of foreign, French know-how, Penjapepper a resounding success, and more than that, received European protection in 1991. A unique situation at the time. Since then, only certified farmers in Penja have been allowed to pepper from the Penja regionpepper to be mentioned. In addition, companies benefit from the name and fame of the real Penja to pepper to cultivate outside of certification. That's just how it works.

In 2016 we got to know Penja betterpepper, and with people who these 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, and alligatorpepper (mbongô), paradise grain, African jujube, and African cubeb. Try them, and you'll understand our enthusiasm for a flavor palette that most Westerners don't (re)cognize!

Breaking news: We are fortunate to have now been able to contact a person who can supply us with Timiz, also known as Cape Long pepper called. The small 'family' of long peppers now also has an African member!