There is practically no Nigerian menu or accompaniment that has no
pepper (ata in Yoruba, ose in Igbo and barkono in Hausa) in it, no
matter how little. The level of pepper taken depends on individual’s
tolerance and the type of soup or stew.
It is nearly impossible, except if observing a white fast, for anyone not to have the slightest taste of pepper a day. This pepper could be from the well-known ones or condiments with pepper taste.
“If I eat any soup without feeling that ‘pepperish’ taste in my mouth, I will feel like vomiting, especially if it is stew to accompany white rice,” revealed Ayodele Momoh, a student.
Many recipes mention chilli, habanero, red bell, scotch bonnet and jalapeno when referring to pepper; but to the market women, they are simply pepper with their different local names. They also vary in their level of intensity, thus discretion is needed when using them.
Explaining the cause of the hotness in pepper, Funmi Sanyaolu, an agriculturist, said the substances that give them the intensity when ingested are capsaicin and several related chemicals, collectively called capsaicinoids.
Peppers are a good source of most B vitamins, especially vitamin B6, vitamin C and small amounts of carotene. They are very high in potassium, magnesium and iron.
Types
The most used and popular of the various types is the scotch bonnet (ata rodo in Yoruba). Although fresh ripe scotch bonnets change from green to colours ranging from yellow to red, they can be used at every colour stage.
Chilli or jalapeno pepper is known as sombo in Yoruba. It has the highest level of intensity, especially the very small specie (ata ijosi in Yoruba). It is usually in green and red colours.
The colour of habanero or bell pepper (tatashe in Yoruba) ranges from green and yellow to red. It is often compared to scotch bonnet, since they are two varieties of the same species, but have different pod types.
According to Bimbo Coker, a caterer, “You will buychilli as ata gbigbe (dry pepper) and habanero as bawa when they are dried for preservation.”
Handling
The intensity of pepper is so much that mere walking through the dry pepper section of the popular Mile 12 market in Lagos would cause a burning sensation around the upper lip.
“This burning attribute is what keeps me away from pepper. I buy and blend in the market without touching it or the water used to wash it,” revealed Nkem Amuche, a psychologist.
Said Coker, “Touching pepper carelessly can cause your hand, skin and eyes to burn. To avoid this, wear rubber gloves while handling them; keep your hands away from your face and wash your hands as soon as you are through.”
Water will not solve the problem if one accidentally feels the burns, she revealed, adding: “This can be resolved by rubbing some palm oil on the hands or washing off with whole or low-fat milk.”
Pepper and cooking
Pepper can be used fresh or dried, and they are mostly combined with tomatoes (fresh or puree), onion and other ingredients, depending on individual taste.
The level of heat varies with type. Habanero seems to have the least, while chilli has the highest intensity. For those who cannot handle the heat, it is advisable to cut out the area around the seeds inside the fruit, which holds most of the heat.
Green scotch bonnet is usually used to prepare ofada rice sauce, while caterers cannot do without habanero because of the colour it adds to cooking.
“If habanero is not deseeded before use, it will give your stew an unappealing look,” revealed Coker who said that bawa must be soaked in warm water before use.
Whichever way pepper is to be used, moderation must be the watchword because Momoh revealed that when he takes too much, he purges.
