African, recommended


Hello everyone. How are you all doing?
Today’s recipe has been on my mind for a long time. I mean really long time. But people seem to always say oh it yeah it takes forever to get done. Sometimes 4 hours.

That took me aback. I was like surely it can’t be that bad. But then that made me even more determined to prepare it. I saw it recently on another lady’s blog.  She said it took only an hour. I was like ok… this beats 4 hours!

But then what I discovered is that it takes patience and little heat to cook it. It’s something that can be left in its own, well with occasional stirring and you will be fine.

So today I will be bringing you my own way of cooking it and also my own version.

Lets get started shall we 🙂

Ground shrimps
Tomato puree
2 large onions
Medium sized ginger
4 garlic cloves
1 knorr cube
Herring (eja sawa)
Tomato plum
3 tablespoons of chilli flakes (you can add more if you want it fiery)
Salt to taste
1 1/2 cup of Vegetable oil

Medium sized pot
Wooden spoon

Prep time : 10 minutes
Cooking time : 1hour: 45 minutes (due to low heat and slow cooking)
Total time : 1hour: 55 minutes

Method :
Put the plum tomatoes, herring, knorr cubes, ginger(peeled), garlic (peeled), onions and vegetable oil in the blender and blend until almost smooth. (Not roughly blended please, almost smooth works better)

Pour the remaining oil into a medium sized pot, let it heat up and then add the blended paste and also add the tomato puree. Stir until the puree is well combined with the blended paste.

Reduce the heat and let it cook uninterrupted for 25 minutes.

After 25 minutes, check on it, stir and then finally add the chilli flakes, shrimps and then salt to taste (I said salt to taste as the puree has already been blended with knorr cubes and the herrings may contain some salt.)

You will notice that the colour is still bright red, dont worry, whilst cooking it will change 😉

Stir to incorporate all the ingredients and let it cook for 35 minutes on a really low heat. (Dont worry it wont burn, provided you stir it well and use the lowest gas heat)

After 35 minutes, You will notice that the oil is gradually coming up to the surface and the pepper is getting darker. Your shito is gradually coming along nicely.

Stir it once again and cook it for the last 35 minutes. This will seal the taste. (Trust me) the longer you slow cook it for, the better the tastier. 👌

After the last 35 minutes, switch off the heat and let it settle for 10 minutes (trust me it’s worth the wait)

I also noticed that after the heat has been switched off, it actually gets darker. So never fear. 😉

It’s ready to serve!

Serve this delicious stew with fried or boiled yam, rice, and even beans. I particularly like it with rice, ooohhh so tasty 😊

That’s it from me today,

Picture below

Love Duchess O













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