This is a Ghanaian favourite, grilled Tilapia and fresh shito. Remember in my eat shito post I mentioned that shito in Ghana is the word for saying hot pepper. This dish is so simple in every way. The flavour comes purely from the actual ingredients, whole Tilapia with its earthy river flavour, and the fresh shito which tastes divine with kpakpo shito (small green fragrant peppers) or scotch bonnet. In my recipe today however, I have taken a short cut and gone straight for dried chilli flakes as my heat.
For the Tilapia
- Grind or crush together some ginger, kpakpo shito and garlic mixed with sea salt flakes.
- Cut 3 slits into the sides of the fish and rub the marinade into it, making sure it gets into the slits too.
What’s next? Splash the fish with some oil then just grill!!!!!!!!
For the fresh shito
- Take one onion, usually brown, but I used red for colour.
- Take one tomato
- As much pepper as you like whether you use scotch bonnet or another variety.
- Add salt to taste, very important.
Traditionally, this would be blended in a clay mortar with a wooden pestle pictured.
Photo Credit: Zoe Ackah/The Epoch Times
As for me and my Burnt Orange London kitchen out of Africa, I use a hand-held chopper/blender… just like my mother would. Throw ingredients in and blitz them together.
That’s it! Seriously, that’s all it takes. This can be served with your favourite Ghanaian starch such as kenkey, banku, gari or rice.