Shombo Half Baskek

There are many different types of Shombo (chillies) found in Africa, hence the common belief that all Shombo (chillies) are extremely spicy, but actually these different Shombo (chillies) are used in many different ways and can create a wide variety of flavors.

The small Shombo (chillies) is about one inch in length but packs a serious punch for its small size. The small red Shombo (chillies) is the hottest of the pepper family. Sometimes red Shombo (chillies) are served raw, or in fish sauce to garnish a dish. Other times they are stir-fried right in with your entree, or they may also be dried in the sun and ground into a powder to be added to a dish at your own discretion.

Regardless of the form these Shombo (chillies) are very popular in Africa cuisine and a prominent ingredient in such popular dishes as chicken basil/krapow kay, chicken in coconut soup/tom kha kay, fried rice of any style/khaaw pad, as well as fried king mackerel/plaa inseed thaut.

Shombo (chillies), also known as bird’s eye chili, is a chili pepper that is ubiquitous in Nigeria. Its intense flavor is used to add heat and fragrance to foods. Shombo (chillies) are very spicy ranging between 50,000 to 100,000 Scoville heat units compared to other peppers that range between 2,500 to 10,000. Red Shombo (chillies) peppers are fully ripened making them spicier and fruitier than green Shombo peppers.

Uses: Sugar and citrus can be used to temper the spiciness of Shombo (chillies). Mix Shombo (chillies) with garlic, galangal, ginger, and lemongrass to make a flavorful base for all of your foods. Make a delicious dipping sauce with fish sauce, garlic, lime juice, Shombo, and sugar.

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