Friday, February 10, 2012
Mareko Fana Diversity
The Mareko Fana that Menkir Tamrat brought us two years ago is probably best characterized as a "land race". Some are short, some are long. Most are brown but some are red. Most are thick-fleshed, but some are thin-skinned and delicate.
We are going to be evaluating and playing around with the diversity of our populations for a long time to come. However, in the short term we are selecting for two types of Mareko Fana:
Mareko Fana: Brown and thick-fleshed. Excellent for making Berbere spice. We typically use these mature, and dry them before use.
Mareko Fana Red: Red, thin-skinned and delicate. Fantastic as a frying pepper. We typically pick many of these young, and sell (or eat) them as frying peppers. The taste is mild when they are young.