Collection: Cameroon

Our first introduction to 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 started at the end of the eighties of the last century. Cameroon did not yet have pepper cultivation. In Penja, first one farmer, later others too, made the switch from crops such as  coffee or cocoa, and bananas to pepper. A pepper that later proved to be distinctive.

With government support and the input of foreign, French know-how, Penja pepper became a resounding success, and more than that, it obtained European protection in 1991. A unique thing at that time. Since then, only certified farmers in Penja have been allowed to call pepper from the region penja pepper. In addition, companies profit from the name and fame of the real Penja to grow pepper outside of 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.  Not to forget the unique flavours of the region. Step by step we have been discovering 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. Among them are African Szechuan (igi-ata) and garlic nut, calabash nutmeg, alligator pepper (mbongô), grain of paradise, African jujube and African cubeb. Try them, and understand our enthusiasm for a taste palette that most Westerners do not (re)cognize!

Latest news: We are happy to have been able to tap into a contact who can supply us with timiz, also known as Cape long pepper. The small 'family' of long peppers now also has an African member!