A man who uses his teeth to cut peppered shaki, with his eyes wide open, is not afraid of anything.
– Williams Shakespeare (1900)
I 100% agree with that saying. Not so much the bit about it being a quote by Shakespeare, but who am I to question the internet? After all, no one lies online.
…and since that has nothing to do with the recipe below, we’ll move on quickly yea?
Shaki. Shakki. Sharki. Tripe. Omasum.
Why does this one food have so many names, spellings and pronunciations? Because it’s so darn good, it deserves multiple names. Sort of like Beyoncé, who is also known as Sasha Fierce, Bey, Queen B, and “be-YONS”(Nigerian pronunciation, of course)
Did I just compare Beyoncé to shaki?
If you’re a Bey stan, try the recipe first and you’ll see that maybe, JUST MAYBE, shaki is even better.
- Shaki/Tripe (washed and diced - 4 handfuls)
- Seasoning cube
- Tomato Sauce (1/2 cup)
- Habanero pepper (1 - chopped)
- Yellow, Green, Red and Orange bell peppers (aka tatase pepper) - (diced)
- Onions (diced)
- Ginger & garlic (minced)
- Green onions (optional)
- Combine the shaki, tomato sauce and 1/2 cup of water and place over low-medium heat.
- Season with seasoning cube.
- Cook till shaki is tender yet slightly crunchy (depending on the tenderness of the uncooked shaki, this could take 10 minutes or more).
- Add more water as needed - just enough to prevent it from drying.
- Combine the rest of the ingredients (except the green onions) and increase the heat to medium. Cook until tender then garnish with green onions.
- Serve as an appetizer or an accompaniment to rice, plantain, pottage etc