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@@ktcco961 thanks so much. You would love it.

Thank you for your feedback. You’re welcome to explore other channels as well. The video is primarily in English (about 95%), and any part where I spoke in my local language was repeated in English. It’s important to remember that not everyone speaks English, and we all have different backgrounds. I’m not limiting myself; rather, it seems you’re struggling to be accepting of other cultures and languages. You could have expressed your concerns more politely without being harsh.

Hi Frida, check the way you store it, it must be in an airtight container. Allow the sugar to caramelise well before adding the peanuts to be rolled and cut into your preferred size. If you are using a rolling pin, make sure it’s dry (without water), always wash it and allow it to dry completely before using it. P.S: You can’t store it more than 2 weeks though.

Hi Nana Akua, first of all, you are warmly welcome to my lovely page. When preparing shito, we would like to reduce water as much as possible in order for it not to go stale when you store it. So I blend the onion and ginger and all things needed to be blended with oil, this way you don’t have to blend them with water and add it to the heated oil, it prolongs the cooking process.

Hi sis, please make sure the sugar melts well(caramelise), allow it to cool completely after you cut it into your preferred sizes and shape before storing it. Also follow my procedure step by step and you will get it right.

Thank you

@@PrettyEfya-w2t you’re welcome

@@JanetEtsionu you’re welcome

@@victoriakporku thank you

@@RoseMary-mn2rw thank you

@@amagyasiwaa2469 God bless you

@@m4steredits yes please akosuasvlog@gmail.com

@@alannahhenley3865 waiting for feedback.

@@irenepearlwiliams7003 no please.

Thx for the clarification.

@@sirjoemathsclass705 thanks so much

@@FathiaAdunni please if it’s scattered then it means it wasn’t well done or cooked. Kindly retry it again by following the procedure and instructions step by step and send feedback. Thanks and Stay blessed.

No I am yet to upload an eggless version, however You can leave the egg out of it if you don’t want it and you would still love it.

Thanks so much

@@afiabonsu1194 this is a no fail recipe. You would love it.

@@afiabonsu1194 you’re welcome

Thank you

❤️❤️

Thank you

Thanks so much sis

I am back. Okra in soup is bae💥

Thanks so much

❤❤

Yes it does!

You would love it

I see 🤔

Oh ok

More to come!

If you follow all the guidelines, it should take 6 months to a year before going stale.

@@jamilumusa4581 you’re welcome

Thank you

@@HfHf-e1y thank you

It brings out the flavour

@@ChefkinsmanNkansah-x6g thank you

Thanks so much for stopping by. ❤️

Sure you can use either. It works perfectly too

It won’t go stale. My mum used the same recipe for me in my high school days and I could keep my shito for the three months in school without it going stale. All you need is to use dry spoon when you want to scoop some and clean the sides of the bottle ( I used the paint bucket, smaller size 😂😂, because I loved shito a lot), after scooping not forgetting that there should always be oil on top of it without the stew part showing.

@@AkosuasVlog Thanks for your response

Thanks so much

You’re welcome

You’re welcome🥂

I would love a feedback when you are done.

You’re welcome