The most likely scenario for the introduction and spread of chile peppers into Africa south of the Sahara is as follows. Varieties of Capsicum annuum and chinense were introduced into all West and East African Portuguese ports during the 40 years between 1493 and 1533, with the introduction into West Africa logically preceding that of East Africa. The chiles were first grown in small garden plots in coastal towns by the Portuguese settlers and later by the Africans.
After a lot of work by a small group of dedicated and hardworking people, my new book Totally Q is being released. The book is a massive collection of barbecue tidbits, scraps, leftovers and burnt ends that no serious outdoor cook should be without. It is a compilation of assorted facts, figures, and fairy tales all emanating from the outdoor cooking arena in some way or another.
Springtime is just around the corner, and fluffy, newborn animal babies are taking their first shaky steps. The last thing you’d want to do is eat one of them…right?
Dave DeWitt’s Chile Trivia is the newest book from the Pope of Peppers, coauthored by yours truly. It’s chock-full of interesting, fun factoids about chile peppers and spicy food.
If you’re a fellow foodie who loves exploring food history, colonial times, and historic recipes, Dave DeWitt’s book The Founding Foodies is a must-have for your culinary library. Here we share some tidbits from the book in honor of Presidents’ Day.
So long, bland, heavy, and salty. As demonstrated by these delicious and tongue-tingling Shabbat recipes, Natalie Portman isn’t the only hot Jewish dish!
Ah, nachos…you gotta love ’em, if only for the absurdity they inspire. The Ninety-nine Restaurant in Bellerica, Massachusetts just set a world record for a mess of nachos weighing 3,999 pounds. Not everything’s bigger in Texas.