Shitto(Ghanaian Hot Sauce Condiment)

We made this sauce with tomatoes,ground smoked fish,ground dried shrimp,beef bouillon powder,onions,ginger,ground habenero pepper and canola oil. There's a link to a recipe at the end of this post.
Shitto,Shitor Din, commonly called Shito is the word for pepper in the Ghanaian native language (Ga) of the capital Accra. Whilst the word for pepper is different for each of the Ghanaian native languages, the word 'Shito' is widely used as the name for the hot black pepper sauce ubiquitous in Ghanaian cuisine.
Shito sauce consists primarily of fish oil and/or palm oil, ginger, dried fish, prawns and/or crustaceans, tomatoes, garlic, peppers and spices. The blend of spices and fish differs between different regions and villages.
http://goodcook.blogspot.com/2006/09/my-recipe-for-shitor.html

Gari(made from cassava),Shitto(Ghanaian Hot Sauce Condiment) and Sardines

Gari is a dish eaten in West Africa and Cameroon usually eaten with fish and some type of sauce. Popular in Ghana and neighboring countries in Western Africa, Gari (Garri, Gali) is made from the tubers of the cassava plant. It is a starchy carbohydrate, used in the same manner as Rice and Couscous(though gari requires no additional cooking when it is eaten, it only needs to be moistened).

Traditionally gari is made at home: cassava tubers are first cleaned, peeled, and soaked in water, they are then grated, and the resulting mass is packed into cotton sacks, topped with weights to squeeze out the water, and allowed to partially dry and ferment for a few days. The grated cassava is then spread out to dry in the sun, pressed through a sieve, and dry-fried in shallow pans until it is completely cooked and free of moisture, and viola! -- gari. The finished gari can be stored until needed. Today, many people in (and out of) Africa use packaged commercially-manufactured gari that is sold in shops and markets.

http://www.ghanaweb.com/GhanaHomePage/food/gari.html

Hoppin' John (Black Eyed Peas and Rice) and Veggies

American,southern classic with a twist.Cooked the peas in a crockpot low and slow,added zucchini squash,carrots,onions,tomatoes,celery,bell pepper and seasoned it with fresh ginger,jalapeno peppers,salted pollock,smoked neckbones and served it over steamed jasmine rice.