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Sauce piment noir (Shito)
Sauce piment noir (Shito) très épicée, typique de l'Afrique de l'Ouest, préparée avec oignons, gingembre, ail, piments, poudre de poisson, poudre de crevettes, concentré de tomate et beaucoup d'huile végétale. Optionnellement on ajoute des morceaux de bœuf et du bouillon de crevettes ou de bœuf. Se conserve plusieurs mois en bocaux.
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Cost Breakdown
Critical Success Points
- • Faire frire les morceaux de bœuf dans l'huile très chaude (étape 2).
- • Cuisson de la pâte aromatique dans l'huile chaude (étape 6) – risque d'éclaboussures.
- • Mijoter à feu doux pour éviter que la sauce ne brûle (étape 11).
Safety Warnings
- • L'huile est très chaude ; porter des gants de cuisine et manipuler avec précaution.
- • Ne jamais laisser l'huile sans surveillance pendant la friture.
- • Éviter les éclaboussures en couvrant partiellement la casserole avec un couvercle résistant à la chaleur.
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