Penja Pepper

The Penja valley north of Douala sits on deep volcanic soil at the foot of the Mount Cameroon range, and the pepper grown there has built a reputation among cooks well beyond Cameroon: a white pepper, made by soaking and stripping the outer layer from ripe berries before drying, with a heat that arrives late and a strong aromatic character that has been described as musky and slightly floral. In 2013 it was granted a protected geographical indication, among the first registered in Africa, which ties the name to the valley and its production method. Farms in the area can be visited by arrangement, and the pepper is sold in Douala and at the plantations.

What to look for

• Pepper vines on volcanic soil - the plantations in the Moungo valley.
• The white pepper process - berries soaked and stripped before drying.
• A protected geographical indication - among the first granted in Africa.
• Farm sales - buying at the plantations rather than in markets.

When to go

November to March, which covers the harvest and processing. Half a day. Farm visits must be arranged in advance; these are working plantations.

What to expect

Pepper sold as Penja elsewhere is frequently not from the valley at all; buy at source or from a certified seller. Farms are commercial operations and visits need arranging. The valley itself has little visitor infrastructure.

Nearby

Nkongsamba is north; Douala lies south.