• 500 g dried chilli 
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  • 1 kg onions 
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  • 800 g of tomato puree 
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  • 4 big roots of ginger 
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  • 3-4 tsp. of salt 
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  • 500 g of dried grounded smoked shrimps, or dried grounded smoked 
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  • herrings, or dried grounded smoked crayfish. 
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  • 2 litre vegetable oil 
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  • 2-4 f.x. marmalade bottles 
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  • Use the majority of the oil, to blend chili, onions and ginger (No water 
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  • should be added). Put the mixture in a big pot, add the salt, grounded 
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  • shrimps and the rest of the oil in the pot and mix it well. Cook the 
  • mixture, (stir it constantly to prevent it from burning) until it's dark 
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  • brown. 
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  • Take it off the fire and let it cool down a little bit. Wash the 
  • marmalade bottles with water several times, first with soap water, 
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  • afterwards with clear hot water, and leave it to dry. Fill the shot in the 
  •  
  • bottles and close it tight. 
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  • Can be used as dip, with rice, with egg, or add to the food you like 
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  • hot. Warning: If you are not used to hot spices, be careful not to eat 
  •  
  • too much at a time!! 
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  • BASIC GHANAIAN GRAVY 
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  • 2 medium onions, diced 
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  • 8 fresh tomatoes 
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  • (usually Roma) 
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  • 1⁄2 c vegetable oil (we use half palm, half something more heart 
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  • healthy) 
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  • 1 tsp cayenne pepper 
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  • 1 tsp seasoning salt 
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  • 1⁄2 tsp thyme 
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  • Optional: 1 green pepper, diced and added at the same time as the 
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  • tomatoes. 
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  • Heat oil in a fry pan and sauté onions until soft, but not brown, add 
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  • tomatoes, cayenne pepper, seasoning salt, and thyme. Fry for 30 
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  • minutes until tomatoes are soft and deep red in color!