The sweet and juicy flesh so characteristic of pears goes wondrously with the animal notes of white Penja pepper and will enchant all your poultry and blue cheese. Truly divine with foie gras!
Weight : 100g
Pear chutney with Penja pepper
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Originally from northern Congo, Likouala pepper, also known as “Ashandi pepper”, is harvested by the Baakas tribe. Ashanti pepper grows in the wild on vines which creep up more than 20 metres high. Outstanding lingering taste. Used in the traditional Congolese dish: “Ashanti grilled chicken”.
Weight : 70g
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This confit is made from fresh mangoes and white Penja pepper.
It can be enjoyed with game, with cooked cheeses (Emmental, Comté …) or with a tasty toast of foie gras.Weight : 100g
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Very practical in powder form, mandarines can be added as a topping on your desserts, in your cake preparations or on a salmon steak with honey!
Weight : 60g
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Creole cooks love chilli in all its forms! Whether it is red, green or yellow, they add it to all their preparations to bring beautiful colours and lots of flavour.
Terre exotique invites you to rediscover these specialities by proposing a green chilli paste prepared with sunflower oil, ginger, salt, spirit vinegar, a little garlic and lemon.Weight : 85g
