So… I prepared this recipe and photos about 6 months ago. Yes, it takes me a while to get a round to doing things sometimes, but here we are. This is a favourite in Ghana, grilled Tilapia and fresh shito. Remember in my black pepper post I mentioned that shito in Ghana is a word for saying pepper. This dish is so simple in every way. The flavour comes purely from the actual ingredients, whole Tilapia with its river flavour, which I would call earthy, and the fresh shito which tastes divine with kpakpo shito 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 (if extra heat is desired) 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? Just grill!!!!!!!!
For the fresh shito
Take one onion, usually brown, but I used red for colour. Take one tomato and 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 kenkey, banku, gari or rice. Bon apetit!