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| Cassava "scotch" egg |
Precious purchases from Abai store( see previous entry) found their way into some interesting West African recipes this week. Coconut pancakes with spicy sugar were delicious. A variation on Scotch eggs, with a layer of cassava puree and spicy peanut crust with Shito sauce was also tasty- the cassava puree could have been creamier…The Shito sauce (a hot pepper sauce with shrimp, and smoked fish) was tastier than the commercial variety I compared it to- here’s the recipe. Ingmar
Shito sauce
For 1 jar
Preparation time: about 30 minutes
2 red chillies,
1 red bell pepper/paprika,
2 cloves garlic, crushed
20 g dried shrimp
10 g dried smoked fish
2 cm fresh ginger, grated
200 ml sunflower oil
2 tablespoons tomato puree
1 teaspoon salt
Place the shrimp and fish in a medium sized bowl and cover with boiling water. Soak for 20 minutes. Meanwhile toast the chillies and pepper over an open flame until the skins blister and blacken. Place them in a bowl, cover with cling film and leave for 15 minutes. They will start “sweating” and the skins will loosen. Scrape most of the blackened skin off with a sharp knife, remove the pith and chop. Place the flesh in a small saucepan with the rest of the ingredients and cook for about 30 minutes. Puree, allow to cool and transfer to a screw top jar.
