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A Market of Fire and Flavor

This market stall, which I photographed personally, is a spectacle to the eyes and assures the extreme of taste. It is a classic vision of West African trade where the staples of the local food are seen in plenty. Its main attention is the radiant eye-catching display of chili peppers, a potent assertion of the importance of heat to the culinary image of the area.

The peppers are shinning in the big blue tray with a beautiful spectrum of maturity and fire. You are able to note the change between the bright green of the younger, sharper peppers to the burning and deep reds of the older ones, which can be mixed here and there with yellows and oranges. These are not only aesthetic solutions, they are various degrees of capsaicin- the substance which gives the burn.

The range gives cookers the freedom to refine the hotness of their meals, a soft simmer or a boiling inferno. Smaller, well divided in purple bowls, give an allusion to the local measurements system, where the sellers will provide various amount and different types to accommodate the need of the shopper.

Once more towering over this chili spectacle is a huge black bowl which is filled with red onions. The importance is signified by the papery, deep crimson skins and by the sheer bulk thereof. Onions are not an actor in this side of the world, onions are the foundation of thousands of stews and sauces and foundations. Their sweetness, which is pleasant to the point of being pungent, and which sweetens well when cooked is the ideal complement of the raw bite of the chilis.

This booth is a very strong witness to the basic connection between a farmer, a trader and a cook. It is a small exterior exhibition of farm produce, and the staple goods are displayed in a heavy-hewn style. The jute bags below and the battered wood table upon which the scene rests address the permanence of the market life, its feel. It is an ode to local agriculture and the flavors, which are vital, fearless and characteristic of a culture.

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