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.!