HOT PEPPERS (HABANERO)

Scientific Name: Capsicum chinense
Family: Solanaceae
Duration: Perennial
Origin: South/Central America( Possibly Bolivia)
Common Names: Big pepeh, Jamaican Pepper, Scotch Bonnet

  Hot Peppers originated in South America, and today they are grown all around the world. They are a staple in most African countries, including Sierra Leone, where several varieties are cultivated for local use. There are many varieties of hot peppers, growing large and bushy, bearing fruits of interesting colors and shapes and with varying degrees of hotness. However, Habenero is more widely cultivated than any other variety, and it is one of the hottest. The fruit of the Habanero variety has a smoky flavor and is usually red or yellow in color.

Growing Method:
   Habanero is grown by using transplants. Seeds are germinated in nursery beds in the early rainy season. The beds are raised and are protected by a roof made with thatch. Once seeds have germinated, they are thinned to 1.5 inch apart. The plants continue to grow in the nursery for about 65-70 days before they are ready to be transplanted out in the field. The fields are usually located up-land (on higher ground) but near the swamps, mainly because production continues into the dry season when irrigation is necessary, and the swamps are an ideal source of water. Transplanting is timed toward the end of the rainy season; by this time most of the heavy rains have passed, so the newly-formed delicate pepper blossoms are safe from heavy rain drops.

   On well-tilled plots, holes are hand dug, about 9 inches deep and 5 inches wide. Holes are spaced in rows which are 4 feet apart, with 18 inches between holes. Holes are then filled with dried chicken manure and left to decompose for a period of 4-6 weeks (while the plants are still growing in the nursery), after which plants are transplanted. After transplanting, seedlings are covered with palm fronds for a period of time to protect them from the weather, since they are weak and vulnerable. The palm fronds are removed after plants have become established. Temperatures of 75-80 degrees are ideal for pepper growth.

Harvesting:
  Fruits are produced 80-90 days from transplanting, and they may be harvested during either the green or the red stage. Most frequently, they are left to turn red or orange, since fruits attain their full flavor and become hotter at this stage.

Common uses:
  Habanero is used to spice-up virtually anything in Sierra Leone; nearly every dish on table will have some pepper in it. Its smoky aroma adds a special taste to soups, stews and sauces.