Shrimp Sauce

  • 650g of Shrimp
  • 4 Scotch Bonnet Peppers
  • 2 Cayenne Peppers
  • 1 Tatashe
  • 4 Cloves of Garlic (chopped)
  • 1/2 Bulb of Onions (chopped)
  • 3 Seasoning Cubes
  • 1/2 teaspoon of Curry
  • 1/2 teaspoon of Black pepper
  • ¼ teaspoon Thyme
  • 80 ml of Vegetable Oil


  • 500g Sympli Ripe Plantain
  • 2 Teaspoons of Chopped Ginger
  • 1 Scotch Bonnet Pepper
  • ¼ Teaspoon Cloves
  • 1/2 Bulb of Onion
  • 480 ml Vegetable Oil
  • 1 Tablespoon Dry Pepper

Yam Fries

  • 500g Sympli Yam Fries
  • Salt
  • 480 ml Vegetable Oil


Shrimp Sauce
Wash and devein shrimp and set aside.

Roast bell peppers on open flame till they start dripping. Blend all peppers with a food processor (avoiding water as much as possible).

In a pan, heat up oil and sauté your onions and garlic for about a minute.

Add blended peppers, stir in and allow to fry for about 5 minutes on low heat.

Season with the black pepper, seasoning cubes, curry, thyme, a pinch of salt and stir.

Add the shrimp and allow to cook for about 5 -7 minutes.

Stir and turn off heat.

Yam Fries
In a pan, heat up vegetable oil.

Tear open a pack of Sympli into a bowl.

Season with salt and mix evenly to combine.

Gently drop seasoned fries into hot vegetable oil.
Allow to cook for 7 minutes stirring evenly until golden brown.

Scoop out and place on paper towel to drain oil.
set aside.

In a blender, add the ginger, garlic cloves, scotch bonnet pepper, onions and dry pepper.

Blend until evenly rough paste is formed and set aside.

In a pan, heat up vegetable oil.

Tear open Sympli ripe plantain into a mixing bowl, add in the blended spices and mix carefully until evenly coated.

Carefully place coated plantain in the hot oil.

Fry on each side until golden brown.

Serve kelewele and yam fries with shrimp sauce.