Honey Garlic Shaki

Honey garlic shaki has been on my mind for a bit. It was actually on my list of recipes to make last year. Somehow, I never got around to making it. Look who started craving it again this year and has decided to resurrect it? The idea came when I started to think about our “small chops” scene in Nigeria and how an evolution was so necessary. Don’t get me wrong, “Puff Puff is still bae” but surely, we need to add more to our repertoire. I must admit my inspiration is from the Asian cuisine on this one. I started thinking of all the honey garlic chicken balls I used to order and how delicious it was.

Why shaki you ask?

Well why not?

I have always been fascinated with all the possibilities of Shaki also known as Tripe as an ingredient. I remember posting my recipe on Coconut Shaki Soup and I had so much positive feedback so hey why not? For this recipe though, I chose the thicker chunky ones not the very flat or soft ones because I wanted to chew into it properly. I wanted some character. I suggest if you live outside Nigeria not to buy the overly soft ones for this as it may not work well. The hack around it however would be less cook time but textures will be different.

Honey garlic shaki is here to stay in my home and at my catering events. I can’t wait to see the shock on people’s faces when they absolutely fall in love with it. Enjoy!

Recipe for Honey Garlic Shaki 

Ingredients

1 cup of chopped Shaki (Tripe)

1 scotch Bonnet Pepper

1/4 bulb of Onions

2 seasoning cubes

1 head of Garlic

2 Tablespoons of Honey

1 Tablespoon of All Purpose Flour

A teaspoon of Black pepper

2 Tablespoons of Butter

1 teaspoon of Vinegar

A Teaspoon of Fish Sauce (Optional)

1 Tablespoon of Chopped Basil

A teaspoon of Sesame Seeds

 

Method

Wash and cut your shaki into small bits.

In a pot, pour in your shaki, scotch bonnet pepper, onions and 1 seasoning cube and bring to boil till soft.

Crush your garlic into small bits and set aside.

Once Shaki is soft, take out of the pot into a plate.

Coat the shaki with flour so your sauce will stick on the shaki.

Sprinkle with black pepper

Toss in a heated pan and add the butter and allow to cook in the butter.

Season with your seasoning cube, fish sauce and vinegar.

Add your minced garlic and honey and stir.

Finally add your chopped basil and sesame seeds and serve hot.