SHITO

Ingredients

•300 ml vegetable oil

•140 g fresh onion

•250 g fresh tomatoes

•50 g dry whole hot pepper

•40 g ginger

•50 g fish powder

•10 g bouillon tablet

•200 ml water

•Salt to taste

Preparation

•Pound dry hot pepper together with fresh ginger

•Pound dry fish

•Grind tomatoes and hot pepper

•Chop onion

Cooking

•Heat oil

•Add chopped onions and tomatoes

•Cover and allow to cook

•Add ground vegetables, salt and bouillon tablet

•Cover and allow to cook further until all water has evaporated

•Add pounded hot pepper, stir, cover and allow to cook

•Add fish powder and continue stirring to avoid burning

•Cook until sauce is dark brown in colour

•Take off the heat and serve