COAST OF GOLD BRINGS WEST AFRICAN FLAVOUR TO AUSTRALIA IN THIS DELICIOUS RECIPE
An Australian brand centred on authentic West African flavours is making waves in the premium foods market with the official launch of the award-winning Coast of Gold Shito Pepper Sauce range.
Arguably Ghana's most loved sauce, Shito (pronounced Shi-Tow), is a unique blend of hot peppers, herbs, spices, and seafood slow-cooked to perfection. Known for its smoky heat and rich flavour profile, it pairs well with rice, grilled meats, vegetables, and even snacks.
Boldly bursting into the Australian market with Gold and Silver accolades from the 2024 Melbourne Royal Australian Food Awards, Coast of Gold’s Shito Pepper Sauce is now available in a sweet, smoky and spicy Hot variety (Silver award-winner), Medium heat, and via a 100 per cent plant-based Mild (Gold award-winner) recipe.
Coast of Gold was founded in the home kitchen of Ghana-born Sydneysider Genevieve Muir during the COVID-19 lockdown period.
“I didn’t set out to become a manufacturer, let alone an award-winner. Coast of Gold is essentially my labour of love,” says Genevieve.
“For me, Shito is more than just a sauce; it’s a cultural experience. We’ve crafted this sauce using traditional methods and premium-quality, ethically sourced ingredients to capture the essence of West African cuisine.
Here is one of Genevieve's delicious recipes using Coast of Gold.
Vegetarian Jollof Rice
Jollof Rice is a flavourful West African dish that has gained popularity worldwide. This version of traditional Jollof Rice eliminates meat but retains all the aromatic spices and rich taste that make the dish a beloved favourite.
Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 6
Ingredients:
1 large white onion, roughly chopped
6oz (170g) tomato paste
1/4 habanero pepper or 1/4 scotch bonnet pepper (chopped)
2 teaspoons curry powder
2 cloves garlic
1 teaspoon ground ginger
4 Tablespoons vegetable oil
1/2 teaspoon mixed dried herbs
1 stock cube
4 cups basmati rice rinsed
1 cup (150g) frozen mixed vegetables
2.5 cups (360ml) water – may be quicker to boil the water and add the stock cube to dissolve
2 Tablespoons Shito Pepper Sauce
1 can coconut cream (optional)
Directions:
1. Heat oil in a large saucepan (I prefer a nonstick saucepan)
2. Add chopped onion and garlic to heated oil and sauté for about 5 minutes. Continuously stir.
3. Add tomato paste and let this simmer for a further 10 minutes. Remember to stir.
4. Add the spices and curry powder. The stew will have reduced by half and have a deep red colour with a shimmering oil glaze and tiny air pocket bubbles.
5. Add basmati rice, mix into the stew until the rice is coasted in the sauce.
6. Here’s where you can do things differently:
Option A: Traditionally, mix the stock cube into the water and add this to the rice and stew mixture
Option B (Gen’s): Add a can of coconut cream and the stock cube of mixed water to the rice and stew mixture
7. Bring to boil. Reduce to low heat, and finally, add the frozen mixed vegetables, cover the saucepan with a tight lid
8. Let it simmer/cook for 25-30 minutes or until the rice is cooked through.
Enjoy!
