Tatashe (Fresh)
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The pepper behind jollof rice. Grown from Kano seed stock.
Tatashe brings color, body, and a roasted sweetness that builds as it cooks down. It is the base, not the heat source. If your Nigerian jollof rice or stew tastes flat, not using real tatashe peppers is usually where things went wrong.
Tatashe is the red pepper at the foundation of Nigerian cooking. Not because of its heat, it has almost none. Because of what it does to flavor: the deep, slightly smoky sweetness it brings to a tomato base, the color it gives jollof rice, the body it builds in a pepper sauce.
This is not a bell pepper with a Nigerian name. It is a distinct pepper that grows in Nigeria, longer, thinner-walled, more aromatic, with more intensity. Our tatashe is grown from seed stock sourced from Kano, in Northern Nigeria, where its cultivation has been rooted for generations.
Grown on our Caribbean farm. Hand-picked at peak ripeness. Shipped to you as close to harvest as the supply chain allows.
What's in the box
Weight: 8lb net wt.
Piece count: Approximately 65–80 peppers per box (natural variation applies)
Variety: Nigerian tatashe - Capsicum annuum, distinct from standard bell pepper
Seed origin: Kano State, northern Nigeria
Grown in: Caribbean farm, using regenerative and pesticide-free practices
Scoville rating: 200–500 SHU - mild. Valued for flavor and color, not heat.
Flavor: Sweet · Smoky · Mildly Fruity
Color at harvest: Deep red at full ripeness. Some natural variation in shade is expected.
How to Use
Start with a few peppers. Taste as you blend. Tatashe is forgiving, more adds body and sweetness, not heat.
Jollof rice base
Blend tatashe with tomatoes and scotch bonnet. This is the classic trinity for Nigerian jollof, tatashe adds color and body, tomato adds acidity, scotch bonnet adds heat. Simmer until the oil floats before adding rice.
Pepper stew (obe ata)
Roast or char-grill first to deepen the smoky sweetness, then blend with onions. The roasting step is optional but significant.
Egusi and ogbono soups
Add blended tatashe to the base before the egusi or ogbono for a richer, more layered flavor foundation.
Pepper sauce
Blend alone or with shombo for a mild, versatile pepper sauce that works across stews, marinades, and rice dishes.
Roasting
Roast whole in the oven at high heat until the skins blister. Peel and blend. This intensifies the smoky character and is the foundation of obe ata din din.
Drying and grinding
Sun-dry or oven-dry excess tatashe, then grind into a powder. Use as you would paprika, a smoky, Nigerian base spice.
Why This Tatashe
The tatashe sold in most Western markets is a standard red bell pepper with a different label. It performs differently in cooking because it is a different pepper.
Nigerian tatashe is thinner-walled, less watery, more aromatic. When you blend it with tomatoes, it gives a richer color and a smokier-sweeter base than a supermarket bell pepper delivers. That difference shows up in the pot.
Ours is grown from seed stock originating in Kano, the northern Nigerian city where tatashe has been cultivated for generations. Grown in a Caribbean microclimate that mirrors the humidity and sunlight of northern Nigeria. Hand-picked at full ripeness.
Perfect for
- Diaspora kitchens cooking from memory
- Home cooks who want the real foundation for jollof rice
- Professional kitchens building a West African pantry from traceable sources
- Chefs interested in differentiated produce sourcing
- Anyone who has tried to make Nigerian pepper sauce with supermarket bell peppers and found it lacking
- Wholesale kitchens building a West African ingredient program
Cooking Professionally?
We supply fresh Nigerian produce to professional kitchens on a bulk and seasonal basis. If you are sourcing for a restaurant, catering operation, or food program, contact us to discuss availability, lead times, and minimum orders.
Harvest & Processing
Grown under regenerative, pesticide-free practices on our Caribbean farm. Hand-harvested at full ripeness. Cleaned, air-dried, and packed with cold-chain integrity from farm to delivery.
Fresh produce stocks are seasonal and limited.
Ready for More
Already cooking with tatashe? The Jollof Spice Mix is built on the same flavor foundation, tatashe pepper powder is the base of this blend.
Shop Jollof Spice Mix · Shop All Traditional Blends · Browse All Produce
FAQs
What is tatashe pepper?
Tatashe is the red pepper at the foundation of Nigerian cooking. It is a cultivar of Capsicum annuum — related to but distinct from standard red bell peppers. Thinner-walled, more aromatic, and with a smokier-sweeter flavor profile. The name comes from the Yoruba and is also used by the Hausas as 'tatashi'. It originates from northern Nigeria, particularly Kano State.
Is tatashe the same as a red bell pepper?
Related, but not the same. Nigerian tatashe is thinner-walled, less watery, and more aromatic than a standard Western red bell pepper. The flavor is smokier and more intense. If you have tried to replicate a Nigerian pepper sauce using supermarket bell peppers and found it flat, this is why.
How hot is tatashe on the Scoville scale?
200–500 Scoville Heat Units (SHU) — essentially no heat. For comparison: scotch bonnet is 100,000–350,000 SHU; shombo (Nigerian cayenne) is 25,000–50,000 SHU. Tatashe is valued for flavor and color, not heat. If you want heat in your jollof or stew, add scotch bonnet or shombo separately.
How many peppers are in the 8lb box?
Approximately 65–80 peppers per box. Natural variation in size means the exact count will vary slightly between harvests.
How do I store fresh tatashe?
Refrigerate, ideally in the vegetable crisper drawer, unwashed, in a breathable bag or container. Fresh tatashe keeps for approximately 7–10 days refrigerated. For longer storage, blend and freeze, roast and freeze, or dry and grind into powder.
Can I freeze it?
Yes. Roast whole, cool, peel, and freeze in portions. Frozen roasted tatashe keeps for up to 3 months and works directly in pepper sauces and stews. Alternatively, blend fresh with tomato and freeze the blended base — this is how many Nigerian home cooks extend a large batch.
Can I make tatashe powder from fresh?
Yes. Slice thinly, dry in the oven at low heat (200°F / 93°C) for 6–8 hours until fully dehydrated, then grind. The result is a smoky Nigerian red pepper powder — comparable to a sweeter, more aromatic paprika. Use in rubs, blends, and spice mixes.
What is the difference between tatashe and shombo?
Tatashe is mild (200–500 SHU), sweet, and smoky — used for color, body, and flavor. Shombo (Nigerian cayenne) is hot (25,000–50,000 SHU) and used for heat. In Nigerian cooking they are almost always used together: tatashe builds the base, shombo adds the heat.
Is this suitable for wholesale or restaurant ordering?
Yes. Contact us at wholesale@indeegenus.com with your volume requirements and intended use. We supply on a seasonal and bulk basis and can discuss lead times, minimum orders, and delivery logistics.
When is the next harvest available?
Sign up for in-stock notification using the 'Notify me when available' button above. We will contact you directly when the next batch is ready to ship.
