Like I keep saying, when kambuzi chilies are at their best, I have to make the most of them! I know it might seem like I have made too much, but trust me, it’ll be gone before I know it.

Simply put, Kambuzi chilies are a staple in Malawian cuisine. We cook with them, add them fresh to our plates, or preserve them in different ways, whether as a hot sauce, a fresh chili preserve like this one, or dried and ground into a powder with peri-peri. They are pretty much available year-round, but their size and quality vary depending from time to time, hence the hefty pricing at times.

Okay, enough of that lecture. This Kambuzi Fresh Preserve is my way of capturing their bold heat and fruity aroma in a simple, no-cook blend that stays fresh for weeks. Unlike my cooked version, this one keeps the chilies raw, preserving their natural intensity and vibrant flavor. Just pure kambuzi goodness with a touch of complementary aromatics, salt, and lemon for preservation. As long as you use a clean, dry spoon each time, it stores beautifully perfect for adding an instant kick to meals or even a quick marinade.

FUN-FACT: The name ‘kambuzi’ quite literally means ‘little goat’, and it is for the reason that goats are known to eat the leaves of these chilli plants.