African soups and stews have one ingredient in common: The Bell Pepper. It goes by different names across the continent – Tatashe in Nigeria, and Pilipili Hoho in Swahili, and the bell pepper is from the specie called Capsicum annum.
Capsicum annum comes in different colours, but the defining characteristics of the Nigerian Tatashe are the distinct red colour, and the elongated, shape. They are also called Romano peppers and they have a thinner flesh than ordinary bell peppers and have a much fuller flavour. It is this full flavour that makes it a favourite across the continent as a base for soups and stews.