Preparation

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  1. Heat a heavy-bottomed saucepan, then add the oil and fry the onions over medium heat for 2 to 3 minutes until they become translucent.
  2. Add garlic, ginger, thyme and green kpakpo shito peppers. Mix well and fry for a few minutes, stirring frequently.
  3. Stir in the tomato purée and mix well.
  4. Pour in the chili powder and continue cooking, stirring constantly for 30 minutes.
  5. Finally, add the dried shrimp and smoked fish powder, then cook over low heat for 20 minutes, stirring almost continuously to prevent the mixture from sticking to the pan.
  6. The content should change from dark red to very dark brown and the oil will rise to the surface when the sauce is ready.
  7. Taste and adjust the seasoning if necessary.
  8. Cool, then spoon into sterilized glass jars.
  9. Seal the jars and keep them in the refrigerator for up to a month.