Small Bowl of Sudanese Shata
(click to enlarge)

Shata - Sudanese


Sudan   -   Shata
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
7 min
Yes		 Sudanese Shata (one "T") is a hot chili condiment / dip quite different from the Shatta Sauce of Egypt. It is served freshly made in small bowls as a table condiment and dip, appearing at most meals. See Comments.




1
3
3
1
1
c
cl
T
t
t
Lemon Juice
Garlic
Chili, red (1)
Pepper, Black  
Salt
Make   -   (7 min)
  1. Grind RED CHILIS as needed. I use my spice grinder. It should be small flakes, not fine powder.
  2. Crush GARLIC and chop fine.
  3. Mix All Items. I use a mini-prep processor, which distributes the garlic well.
  4. Serve fresh in small individual bowls.
NOTES:

  1. Red Chilis:

      I have found no reference as to what kind of chilis are used, but they should be plenty hot, probably African Piri Piri Bird Chilis. Those aren't much available in North America, but dried red Thai chilis, de Arbols, or the like should do. The photo example was made with Indian Reshempattis, because I happen to like them and had them on hand. For details see our Chilis Page.

  2. Comments:

      This recipe appeared in The African Cookbook (text © 1970) and is now all over the Internet, without credits. I have also seen a first hand description of Shata made with very hot fresh green chilis rather than dried red.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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