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Shito | MyWeku Tastes
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Shito

Shito

Shito

    

October 24, 2015

Shito 0 5 0

Ketchup, brown sauce, mayonnaise and Schrirasa can all be found in my pantry, but shito occupies a special place. A whole cupboard, perhaps a year’s supply is dedicated to shito. I eat it more often and have a collection some of which were directly bought from it’s historic home – Ghana.

Shito

Ingredients

Blend chopped garlic, peeled and chopped ginger and chopped onions

Add blended ingredients above to hot oil

Fry and stir constantly until the contents are brown

Add ground red chillies and tomato puree after about 2:30 hours of frying

Add ground cray fish and ground herrings after 3:00 hours

Lower heat to low and continue to stir regularly for the next 2 hours until the texture of the shito becomes almost crispy

Leave to stand over night or let it cool down before storing in air and water tight containers.

Directions

1Add oil to the chopped garlic, ginger and onions to make the blending process easier

2It s important to keep stirring throughout so the shito does not burn

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