Chile Peppers by Dave Dewitt

Author:Dave Dewitt
Language: eng
Format: epub
Publisher: University of New Mexico Press
Published: 2020-11-15T00:00:00+00:00

The famous African traveler and adventurer, Sir Richard Burton, writing in Wanderings in West Africa from Liverpool to Ferdinand Po, volume 2 (1863), maintains that “‘Palm-oil chop’ is the curry of the Western coast, but it lacks the delicate flavour which turmeric gives, and suggests coarseness of taste.” Thus the “chop” is another African “almost curry.” Burton continues: “After some time Europeans begin to like it, and there are many who take home the materials to Europe. Besides palm-oil, it is composed of meat or fowl, boiled yam, pepper, and other minor ingredients. I always prefer it with rice; pepper, however, is the general fashion.” In the book, Burton uses the generic term “pepper” to mean both chile peppers and malagueta peppers, so he probably means here that both peppers were used in the chop.

Here’s what Sir Richard Burton was eating in Uganda in 1858:

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