The large, mild, deep-red Nigerian bell pepper that gives stew and jollof its rich color and body without the burn. The sweet foundation that lets the hotter peppers ride on top.
The quiet anchor of Nigerian-American cooking — present in every pot of stew and jollof across the diaspora, carrying the color and nutrition while the hot peppers get the attention.
Tatashe is a carotenoid and vitamin C powerhouse — red bell peppers carry more vitamin C than citrus and abundant beta-carotene and lutein. These antioxidants protect blood vessels and the retina, support immune function, and quench the oxidative stress that drives vascular aging. As the high-volume, low-heat base of Nigerian stew, it delivers a generous daily dose of protective plant pigments in a form the whole family eats.
Roast or blend raw with shombo and rodo for stew base. Roasting deepens the sweetness and color. The thick flesh blends into a rich, body-building puree.
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