Peppers

argeeh; chapati with omelet; chicken yassa and couscous; chikanda fried rice; cocoyam pottage; fried goat with ugali; fried whole fish; garden eggs; goat meat pepper soup; grilled steak skewers; mechouia salad; peri-peri chicken gizzards; plantain frittata; shrimp stew; singary fish; spicy chakalaka; Zanzibar curry

The Contemporary African Kitchen, p. 28–227