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Shito

Tuesday, December 22, 2009 - Burkina Fasso
Ingredients:

500 g dried chilli

1 kg onions

800 g of tomato puree

4 big roots of ginger

3-4 tsp. of salt

500 g of dried grounded smoked shrimps, or dried grounded smoked

herrings, or dried grounded smoked crayfish.

2 litre vegetable oil

2-4 f.x. marmalade bottles

Use the majority of the oil, to blend chili, onions and ginger (No water

should be added). Put the mixture in a big pot, add the salt, grounded

shrimps and the rest of the oil in the pot and mix it well. Cook the
mixture, (stir it constantly to prevent it from burning) until it's dark

brown.

Take it off the fire and let it cool down a little bit. Wash the
marmalade bottles with water several times, first with soap water,

afterwards with clear hot water, and leave it to dry. Fill the shot in the

bottles and close it tight.

Can be used as dip, with rice, with egg, or add to the food you like

hot. Warning: If you are not used to hot spices, be careful not to eat

too much at a time!!

BASIC GHANAIAN GRAVY

2 medium onions, diced

8 fresh tomatoes

(usually Roma)

1⁄2 c vegetable oil (we use half palm, half something more heart

healthy)

1 tsp cayenne pepper

1 tsp seasoning salt

1⁄2 tsp thyme

Optional: 1 green pepper, diced and added at the same time as the

tomatoes.

Heat oil in a fry pan and sauté onions until soft, but not brown, add

tomatoes, cayenne pepper, seasoning salt, and thyme. Fry for 30

minutes until tomatoes are soft and deep red in color.!

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