Luxor4u

Whist back in blighty wandering through my local market on a Saturday sunny morning, I bumped into Aunt Gee a very jovial Ghanaian lady who makes this in varying flavours and heat and was selling her wares to all and sundry that would stop, listen & sample.
So here is Aunt Gees Sauce…..
280ml jar contains:
Onion
Ginger
Garlic
Spices
Chilli
Fish
Prawn
Veg Oil
Tomatoes
I of course went for the 'very hot one, but knowing what I know now I should have bought her whole stock off her there and then.
This stuff is brilliant as I am now halfway through my pot I am trying to recreate it to extend it's life….
https://www.facebook.com/auntgees

Ps: As I'm in my 'autobio mode: I once told my pal McNab that the factory that made Branston Pickle had burnt to the ground, he got straight on the phone and bought 5 cases 5 x 24 = somebody who likes their 'Branston Pickle a lot…...

My advice would be to find out if this is a traditional Ghanian recipe. I recently reverse engineered one of my favorite sauces, Chaka's MMM Sauce. I first tasted it in a shop in California about 25 years ago like you, Chaka himself was handing out samples. I had looked at the Chaka sauce website and it said it was a family recipe, and I knew Chaka was from Guam. I found a list of the ingredients too. So I searched for typical Guamian recipes and figured out what it was and made my own substitute. Not quite the real thing but pretty close.

That sauce is otherwise known as 'Shito' Who! You can buy 'Mild Shito' and 'Hot Shito' in Asda! There are recipes on how to make it on line.

How about a Youtube video on making it.

So, where would you buy dried prawns ?

So thanks for all the info, I reckon you can smoke dry or sun dry any seafood for the flavour and you can buy fish soy which can be used, adapt and invent that's the art of creative cooking, I even have a bag of 'hickory wood chips in the fridge for smoking different meats
My mates over in Karnak have been making great 'ginger beer until the shops all ran out of ginger. rectified now.
Ps: Tonights culinary experiment, marinated prawns and shrimp with mushroom & minted peas in Noodles.
prep: 10min
cooking time: 5min
1xWok

How about trying using that stinky dried fish that is around at feast times?

That would NOT make a suitable substitute I am sure.

I'm sure you are right Glyph.
Come to think of it if Drwho did make some with it he would insist I tried it

It's great, just wouldn't have the same taste/smell.

There is another kind that is a little less rotten smelling/tasting. It's tiny fish about half the length of a finger prepared in the same manner. Not sure it would work as a good substitute either but might be a little closer. It's also easy to soak and reduce the saltiness since it is so small.

In KZ they are selling three kinds of double smoked fish, export quality. Have tried the large mackerel at 16Le each. Very nice split open and lightly grilled, little to no salt. These are about the size of a decent trout. There is a bigger one called a Gulue or something, then small sardine looking ones. Ginger beer? I would kill for one of those. Does it contain alcohol? And is it in JJ's?

Yes! and Yes!….
Ps: I also spotted a single can of Guinness (not for sale)

I know where the Guinness came from, I recently met with its twin on the eave of loss.