How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can prepare both the salsa and shito sauce a day in advance; fry the plantains just before serving for best results.

What can I substitute for shito sauce?

Use a mixture of chili oil and soy sauce for a similarly spicy and umami alternative.

Can I bake the plantains instead of frying?

Yes, you can bake sliced plantains at 425°F (220°C) for about 15-20 minutes, turning halfway through until golden.

Is this dish gluten-free?

Yes, all ingredients used are naturally gluten-free, but always check labels for allergens.

Spicy Ghanaian Shito-Fried Plantains with Beetroot Salsa

Name: Spicy Ghanaian Shito-Fried Plantains with Beetroot Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Dried shrimp; Dried herring; Onion, chopped; Vegetable oil; Ground ginger; Smoked paprika; Chili powder; Salt; Ripe plantains, peeled and sliced diagonally; Vegetable oil; Salt; Beetroots, cooked and diced; Red onion, finely chopped; Lime juice; Fresh cilantro, chopped; Salt and pepper

A fusion of West African flavors with a vibrant twist

Enjoy these spicy, crispy plantains accented with a refreshing beetroot salsa that brings color and zest to your plate.

1 h 30 min
4
Intermediate

Ingredients

For the Shito Sauce

Dried shrimp

1 cup

Dried herring

1 cup

Onion, chopped

1 large

Vegetable oil

1 cup

Ground ginger

2 tablespoons

Smoked paprika

2 tablespoons

Chili powder

2 tablespoons

Salt

To taste

For the Fried Plantains

Ripe plantains, peeled and sliced diagonally

Vegetable oil

1/2 cup

Salt

To taste

For the Beetroot Salsa

Beetroots, cooked and diced

2 medium

Red onion, finely chopped

1 small

Lime juice

Juice of 1 lime

Fresh cilantro, chopped

1 tablespoon

Salt and pepper

To taste

Preparation

Preparing the Shito Sauce

Blend Ingredients

Blend dried shrimp and herring to a powder.

Sauté Onions

In a pan, heat oil and sauté onions until golden.

Cook Sauce

Add blended seafood, ginger, paprika, chili powder, and salt; cook until fragrant.

Do not overcook the shito sauce; it should remain moist and not dry out.

Preparing the Beetroot Salsa

Combine Vegetables

In a mixing bowl, combine diced beetroots and chopped onion.

Season Salsa

Add lime juice, cilantro, salt, and pepper. Mix well.

Chill Salsa

Chill in the refrigerator until serving.

For extra zest, add a touch of vinegar to the salsa.

Cooking Process

Frying the Plantains

Heat oil in a pan over medium heat. Fry plantains until golden brown, then drain on paper towels.

Use medium heat to ensure even cooking.

Simmering the Shito Sauce

Ensure the sauce simmers on low heat, stirring occasionally to prevent sticking.

Use low heat to avoid burning.

Serving Salsa Cold

Ensure beetroot salsa is chilled for at least 30 minutes before serving.

Plating & Serving