Skip to main content

Tuna Shitor



A real quick recipe for my tuna shitor. This is exactly how I prepared it, prior to the day my guests were visiting us. 
The important tip is, allowing the sauce to slow cook for hours so all the moisture burns out.
I must confess the best way I enjoyed this particular tuna shitor was with some delicious Ghanaian sugar bread.
The sweetness of the bread was a perfect balance with the spicy and savoury shitor.
Simply swap hot chili powder the paprika powder for an extra spicy version.
Enjoy!!!

All you need
2 medium size onions
5 cloves of garlic
70 g fresh ginger
200 ml of vegetable oil (you might need more)
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon powdered white pepper
1 teaspoon powdered curry
1 -2 tablespoon of ML Compliment Spice or shrimp powder
40 g tomato paste
200 g canned tune in oil
1-2 tablespoons powdered cayenne pepper
3-5 tablespoon smoked paprika powder (you can use hot chili powder instead to suit your taste buds)
Salt to taste



How to make it
Firstly, blend the onions, garlic, ginger with the oil together into a smooth mixture.
Pour into your size-able cooking pot, (about 5L capacity) over medium heat.
Add in spices and tomato paste. Stir to combine completely and allow to simmer for about 3-5 minutes stirring occasionally.
Add in canned tuna, powdered cayenne pepper and paprika powder.
At this stage you might need to add in about 100 ml more, of oil and salt to taste.
Stir, reduce heat to the lowest and allow sauce to cook/blacken for 4-5 hours at least.
Keep an eye on the sauce and stir about every 15 minutes.
This slow cooking stage is where the magic happens, so be sure to really lower the heat under the sauce to prevent the bottom from catching!
Store in a sterilised glass jar for up to 3 months in a clean dark place or in the fridge.

Labels:

Comments

Post a Comment

Popular posts from this blog

Ghanaian Gari Cake

Gari is dried grated cassava grits popularly eaten in Ghana and also most West African countries. For me, gari is one of the Ghanaian cereals that is always found in my pantry here in Finland. I am crazy for my #Ghanaianglutenfreediet and gari, being gluten-free and really high in fiber just gets me excited with various recipes. This recipe, after my third try finally got written down and happy to share it with you all. Believe this, you will fall in love with Ghanaian dessert also. Below is a surprisingly basic recipe for you to try. Do let me know how it goes in the comment section.   All you need: Serves 4   5 egg whites 50 g sugar 25 g desiccated coconut 80 g gari  1 tsp baking powder 1/2 salt   How to make: Pre-heat oven 175° Get all ingredients ready and measured out Separate egg whites carefully  Whisk egg whites until foamy Add in sugar and whisk until foam has a shine. (You can. at this stage ad...
1 comment
Read more

Abelewas, Ghanaian Ice Cream

Want to know the secret of that popular abelewas joint's smooth ice cream pops? Then this recipe is for you! Basically in Ghana, abelewas is a frozen mixture fruit, juice, chocolate mixture or milk street snack. Every vicinity can boast of it own favorite vendor or delicacy and mine was inspired from my childhood neighborhood, Dansoman, one of the popular communities in the capital city Accra. The fond memories of myself and siblings, buying this delicious street ice cream almost everyday after school, still warms my heart. Here is a delicious recipe for you try and have a taste of Ghanaian street ice cream in the comfort of your homes. All you need: 5 egg yolks 1 teaspoon fufu flour or tapioca flour 50 g sugar 200 ml full cream milk Hwentia or negro peppers (optional) How to make it: In a medium size sauce pan add water about quarter of its size. Bring water to a simmer not boiling. Place a bigger saucepan or metal mixing bowl on the simmering water but water sh...
Post a Comment
Read more

Ghana-style Crispy Fried Chicken

Who ever invented steaming the chicken before frying is a genius in my world. This method of cooking the chicken is simply amazing as the chicken crisps up so perfectly but yet so juicy inside. Personally, I think this recipe is a crowd pleasing one for any occasion. Not to mention how stress free it is to make. Hope you enjoy it as much as I always do and so does my little ones. All you need: Serves 3 9 pieces chicken thighs/drumsticks 30 g fresh ginger or more if you love ginger like myself 3 garlic cloves 1 pepper(optional) 1 bay leaf 1 onion 1/2 tsp ground aniseed Salt Oil for frying How to make it Clean chicken and add into a saucepan ready. Blend together all the spice ingredients with  a little amount of water and salt to taste. Mixture should be thick and loose but not too runny. Add mixture to chicken and stir to cover meat fully. Cover saucepan and place over medium heat. Allow the steam to build up and cook chicken for 10 minutes stirrin...
2 comments
Read more