Scotch bonnet peppers

Scotch bonnet / ata rodo (Yoruba)

Flavor and role

Very hot round chilies with a fruity, sweet aroma. Essential in West African and Caribbean cooking.

Typical dishes and uses

Jollof rice, jerk chicken, pepper soup, hot sauce.

Substitutes

Habanero 1:1. For milder heat, 2 Korean cheongyang chilies (or serranos) + a little red bell pepper.

Storage

Refrigerate 1-2 weeks, freeze 6 months. Wearing gloves when handling is safest.

Main countries

Jamaica · Nigeria · Ghana

Used in this book

Jollof RiceEgusi SoupJerk ChickenKeleweleThieboudienne (Senegalese Fish and Rice)Seared Beef and Smoked Fish Egusi with Scent LeafEgusi Chicken Korma (Nigerian x North Indian)Egusi Spinach Egg Muffins with Smoked FishPimento-Smoked Charcoal Jerk ChickenJerk Chicken Rasta PastaJerk Chicken Puff Patties with Mango-Lime DipSmoky Party Jollof with Crispy Spiced ChickenChorizo and Prawn Jollof PaellaCheesy Jollof Stuffed PeppersToasted-Spice Kelewele with Roasted Groundnuts and Lime Chilli SaltRestaurant-Style Thieboudienne with Fish Stock and Nététou

Updated 2026-10-10