Hi guys. How are you all doing? I have blogged about shito before, but I later found another way of preparing it. My colleague Eli decided to give me another method and I must say I liked it a lot. Knowledge is power you know. I glad I asked instead of just saying I already have one so no need. I have come to appreciate that there are various ways of cooking things. You just need to have an open mind.
Shito can be eaten with rice, yam, spaghetti etc. shito is spicy, and also delicious. The Ghanaians did well with this sauce and I am grateful they shared their foods and recipes with us. Amazing isn’t it
So I have all my ingredients ready, let’s get started shall we.
Herrings (eja sawa)
Deep medium sized pot
Prep time: 15 minutes
Cooking time: 4-5hours
Blend the onions, tomatoes, pepper, garlic and ginger.
Next Heat up the vegetable oil. Once hot, add the tomato purée and fry
Keep frying. It is very important.
It will change colour gradually.
Keep frying until it starts to turn dark.
Next add the blended pepper. Stir and continue frying. You need to stand close by whilst frying. Never leave it on fire or else it will burn. Use medium to low heat here.
Keep frying and stirring. It will gradually keep getting dark.
Next add the blended dry fish and dry pepper. Now please reduce the heat to the lowest. Slow cooking and frying is the best method.
Continue frying. Lol. (This is a lot of work right? But it will be worth it I promise)
Stir and continue frying. You can see it’s getting darker and darker
Remember it still has to be cooked/fried on low heat. Just continue, it will gradually get darker
Now it’s getting darker and the excitement begins to bubble up inside you. Yes, you are getting there 🙂
Are you seeing the changes, yes it’s happening. Continue to cook slowly
Now it’s at that stage where it dark and the smell is unmissable. You are done. Yes you are 🙂
Yes it did take a lot of hours, but it is well worth it, I promise you. Now enjoy your new found way of cooking shito. Even though it took a lot of patience, but it’s well worth it to know you can make a large batch and keep at home.
Well done. Now look at that!