Spicy Ghanaian Shito-Fried Plantains with Beetroot Salsa
Enjoy these spicy, crispy plantains accented with a refreshing beetroot salsa that brings color and zest to your plate.
Preparation
Get these tasks done before you start cooking.
Preparing the Shito Sauce
- 1
Blend Ingredients
Blend dried shrimp and herring to a powder.
- 2
Sauté Onions
In a pan, heat oil and sauté onions until golden.
- 3
Cook Sauce
Add blended seafood, ginger, paprika, chili powder, and salt; cook until fragrant.
Tip: Do not overcook the shito sauce; it should remain moist and not dry out.
Preparing the Beetroot Salsa
- 1
Combine Vegetables
In a mixing bowl, combine diced beetroots and chopped onion.
- 2
Season Salsa
Add lime juice, cilantro, salt, and pepper. Mix well.
- 3
Chill Salsa
Chill in the refrigerator until serving.
Tip: For extra zest, add a touch of vinegar to the salsa.
How to Make Spicy Ghanaian Shito-Fried Plantains with Beetroot Salsa
Total time: 2 h · Yields 4 servings
- 1
Frying the Plantains
Heat oil in a pan over medium heat. Fry plantains until golden brown, then drain on paper towels.
- 2
Simmering the Shito Sauce
Ensure the sauce simmers on low heat, stirring occasionally to prevent sticking.
- 3
Serving Salsa Cold
Ensure beetroot salsa is chilled for at least 30 minutes before serving.
Chef's Tips
Frequently asked questions
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.
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