This post is birthed from comments I have been getting recently about names of some ingredients Nigerians use and how to find them. I may not have the full list of names but what I have I will share with time. Today’s ingredient is Scotch Bonnet Peppers.
Scotch Bonnet, which is also known as Bonney peppers, Caribbean red peppers, Ata Rodo or Fresh Pepper is a variety of chili pepper. This is commonly used in many Nigerian dishes to make the food really spicy. If you hate spicy food, I will advise you stay away from this particular ingredient in my recipes or use this sparingly. This type of chilli pepper has a sweeter flavour and stouter shape,than Habanero pepper. The taste also varies depending on how ripe it is. The yellow version is extra spicy and has a much different flavor from the red and green and just as a personal preference, I use the yellow ones for soups. I use the red ones for stews and the green ones for sauces. This is just a personal preference and has no bearing on what you should use each one for but I find these work for me in this way.
Source: Spicebaby.com
Tagged: ata rodo, carribean, fresh pepper, habanero pepper, nigerian, nigerian cuisine, scotch bonnet, west african
The igbos call it “ose ototo” (not sure of spelling)
Thank you Ada, I did not know that.
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In America, these are habaneros (just in case anyone was looking for them here)
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