Shito or shitor is one specially prepared kind of stew with more added advantages over an ordinary stew because it stays usable for a longer time or period. This feature makes it a food that offers more convenience for those who do not have the time to prepare stew often or even having to heat their stews daily to prevent spoilage. Students staying in boarding or hostel facilities tend to like it because once it is well-prepared and kept in an airtight glass or plastic container, you are sure to have stew handy to use anytime.
In this post, we will provide adequate information and guide on how to prepare shito by anyone especially those who want to find that convenience it offers especially students.
Shitor can be prepared with meat, fish among others but in order that even with a low budget you can still prepare your shitor, Continue Reading...
How to prepare shito
Ingredients:
- Fish e.g herrings, shrimp, salmon etc.
- onions
- garlic
- pepper
- ginger
- fresh tomato
- tomato paste
- vegetable oil
- salt
- seasoning or natural spices
Fish powder is a very great option but even without it can still be prepared. Onions, garlic, pepper, fresh tomato, and ginger are washed very well and ground together. More garlic, onions and ginger must be used for good aroma. A saucepan is put on fire and then the ground pepper has to be poured in and allowed to simmer or boil until moisture content is reduced. Stir occasionally and after moisture content becomes reduced, it thickens, add tomato paste, fish powder or the ones available and plenty of oil. Since the stew or shito stays longer on fire, the oil used must be plenty. Add salt and seasoning powder to taste. Heat must be moderate and stirring done occasionally to prevent stew from sticking to the pan.
Allow to simmer over moderate heat, add oil when need be. It can stay on fire for about 25 - 30 minutes and once it is noted that the stew has turned deep brown or slightly black, it can be taken off fire. When the stew cooks well it lasts longer but care must be taken not to leave it too much on fire because it will burn and taste very bitter making consumption impossible.
Ways of packaging or storing shitor
Before packaging or storage, shitor must be allowed to cool very well and this can be overnight for about 12 hours or even more as this positively impacts shelf life. Mostly plastic or glass bottles or containers are used since they are normally airtight. Shitor can be poured into the desired container after it has cooled and enough oil must be poured on top as this prevents entry of air.
Shitor in a glass bottle
How to use shitor to keep it lasts long
To fetch shito from its container, make sure to use a spoon wiped very well such that it is moisture free. The oil on top of shitor must not at any point be poured off since it prevents entry of air into the shitor and helps keep it longer. The container must always be kept tightly closed after the needed quantity is fetched. If shito is well prepared by allowing it stay relatively longer on fire, a longer shelf life is guaranteed.
What to do when unusual scent is noticed from shito
When this happens, do not panic but all you need to do is put a clean saucepan on fire, pour in the shito and allow it to simmer, add oil if needed. Heat it for about 5 -10 minutes, allow to cool. Wash the container very well and make sure every drop of water is wiped and then pour in shitor to preserve. With this, it will be kept longer and spoilage is absolutely prevented.
The business of shitor sales
Some individuals and businesses produce, package shitor appropriately and sell at affordable prices to individuals in supermarkets and local markets. It is an alternative way to get shitor for daily use if you want some small quantity or don't have time to prepare one yourself. One disadvantage of this step is that at times the pepper or taste of those ones might not be what you expect.
Uses of shitor
Shitor has an endless list of uses daily and some include: consumption with akple or banku, boiled or fried plantain, awakye, rice, boiled or fried yam and many others. Interestingly, jollof rice prepared with shitor tastes superb.
Preparing jollof rice with shitor
Pour enough shitor into a pot or saucepan and pour in a reasonable amount of rice. Allow to simmer as you stir to mix very well. Add enough water and allow to boil or cook over moderate heat. Stir occasionally to make sure it does not stick excessively to the pan. Take if off heat once well cooked. Taste and enjoy its amazing taste and aroma.
Feel free to add comments and ask questions.
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