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Shitor in bottle


  • 3 medium cans of tomato paste 15 20 oz
  • 1 small cans of tomato puree 8oz
  • 1 Tbsp chile powder (optional) unless you want it spicier or ground red pepper
  • 1 medium onion
  • 1 bottle Vegetable oil 48oz
  • 2 tsp Salt (or salt to taste)
  • 1/2 tsp minced fresh ginger
  • 5 Tbsp Processed (ground) shrimp - powdered
  • 5 Tbsp Processed (ground) fish - powdered
  • 1 little clove of garlic



  • Set the stove top to medium/ high
  • Heat the oil in a large, cast-iron pot
  • Add about 3 rings of onion to test the temperature of oil
  • Make sure onion is sizzling
  • Add tomato paste and the puree
  • Add garlic, ginger, pepper, and the rest of the onion
  • Stir the content for until well blended
  • Add powdered fish and shrimp
  • Stir until well blended
  • Cover the pot and let it stew for about 5 minutes
  • Occasionally stir the content for about an hour, making sure that it does not stick to the bottom of the pot
  • Add salt to taste
  • Note change in color of the stew. When it turns deep, dark brown, you will notice a change in smell.
  • Continue stirring until a well dark brown color is achieved and all the oil should surface to the top at this level.

You can decide how dark you want your shitor but make sure it is not burnt. You can tell from the smell

  • Leave to cool and decide which containers you want it stored in


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