Sauces
Cameroonian Piment
Piment
Cameroon
Habanero-type chillies crushed raw with onion, garlic and a little oil into a fresh, fiercely hot relish put beside grilled fish and soya.
Original eatfuls sticker artwork
What it is
A closer look at Cameroonian Piment.
Habanero-type chillies crushed raw with onion, garlic and a little oil into a fresh, fiercely hot relish put beside grilled fish and soya.
What to look for
Know it when you find it.
Made fresh each service, so it stays bright red and loose. A dark, cooked one is a different and milder thing.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cameroonian Piment.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
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Dominican Republic
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Timor-Leste
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The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
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A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.