Penja PGI Black Pepper

Penja black pepper, a grand cru from Piper Nigrum.

In Penja, the fertile land gives birth to an exceptional pepper. Black Penja pepper perfectly enhances goat cheese or meat with character thanks to its fruity and balsamic notes.

Penja pepper: journey to the heart of Cameroon

Let yourself be embarked for Moungo, a fertile province in the West of Cameroon. This is where an exceptional pepper is grown. It comes from the species of Piper nigrum, a vine that grows on a stake. Piper nigrum berries thrive in a warm, humid climate. In Penja, in the province of Moungo, the volcanic soils offer a perfect balance to the piper vines, allowing the production of a high quality pepper. Before the rainy season, its berries are harvested in an artisanal way and at different maturities to obtain a green, black or white pepper.

The aromas of Penja black pepper

The volcanic soils of Penja give black pepper aromas of camphor, incense and leather. On the palate, it presents an acidulous and biting warmth, reminiscent of the tannic aromas of a red wine. From these balsamic accents escapes all the same fruity aromas, which harmonize with meats, cheeses and vegetables.

The use of black Penja pepper in the kitchen

A pepper that sublimates meat dishes

The tangy and biting notes of black Penja pepper go wonderfully well with roasted or lacquered meat accompanied by mashed sweet potatoes, for example. In general, white and red meats and fish find a perfect ally in Penja pepper.

Penja pepper, history, culture and… IGP!

The introduction of pepper in Cameroon

The cultivation of piper nigrum was established in Cameroon in the 1930s. Originally from southwestern India, it was exported to Southeast Asia, Madagascar and even Belize. In Penja, the very favorable climatic conditions allowed good development and exceptional aromatic qualities.

How is Penja pepper produced?

Black Penja pepper is picked shortly before full maturity, unlike white pepper which is harvested at optimum ripeness. To ensure the stabilization of the color of the berries and to reinforce hygiene, the black pepper is boiled for a few seconds before being dried. Then the berries are laid out in the sun for three to seven days. Under the effect of heat, the water contained in the fresh grains evaporates. The grains, which had been green until then, become depigmented and blacken. The drying out causes sort of wrinkles on the envelope. We then obtain the first grains of black pepper from Penja!

Craftsmanship and a region protected by a PGI

Penja pepper became in 2014, the first Protected Geographical Indication (PGI) on the African continent. This label highlights the unique character of this pepper, obtained by the combination of fertile and generous soil and artisanal know-how. Indeed, all stages of the harvest are carried out by expert women, from picking to grading. They are the ones who pick the berries, carry out an initial sorting and ensure that they are properly dried. After this step, the workers sort the peppercorns again to keep only the biggest ones, which will be tasted in good dishes.

Further information

BBD: 3 years / 3 years

INGREDIENT: Penja Black pepper

ALLERGEN: Absence

NUTRITIONAL INFO: /

NATIVE COUNTRY: CAMEROON

BOTANICAL GENUS AND SPECIES: Piper nigrum

INGREDIENTS: PGI Black Penja pepper