Kittilay Sauce | Peas Eggplant Sauce | Dry Rice Medicine |
Recipe Information
Kittilay Sauce
Cultural Context
Originating from Liberia, Kittilay Sauce is a vibrant dish often enjoyed with rice or fufu. It reflects the rich culinary traditions of West Africa, showcasing the use of local ingredients like palm oil and fresh vegetables. This sauce is a staple in many households and is often prepared during special occasions or gatherings, celebrating community and shared meals. Today, variations of Kittilay Sauce can be found in many Liberian restaurants and homes, adapted to include different proteins or vegetables based on availability.
palm oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil offers similar flavor with less saturated fat.
fish
🥗Healthier: tofu
💰Cheaper: chicken
Tofu provides a plant-based protein alternative.
Add 2/3 cup of vegetable oil to a pot.
Add 3 cups of water to the pot.
Add one bouillon cube, black pepper, and seasoning salt to the pot.
Add dried bunny and smoked fish to the pot.
Cover and cook for 25 to 30 minutes until the water dries, stirring occasionally to prevent burning.
Blend the cooked kit today in a blender, adding water as needed to achieve a loose consistency.
Return the blended kit today to the pot and adjust seasoning if necessary.
Add more vegetable oil to the pot and cook until the desired consistency is reached, checking frequently to prevent burning.
Once ready, let it cool and store in a covered container.
Cooking Techniques
Equipment Needed
Spice Level:
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