(A Tongs recipe from the early naughties, by Mnki)
A brief history of the Sanshi:
- prehistory - 1836
- MonkeyTongs likes food.
- March 1836
- MonkeyTongs discovers how to make food for herself.
- January 1900
- A bit peckish during the post-century hangover, MonkeyTongs attempts to recreate the samosas of her native land using a few vegetables and a sandwich toaster.
- December 1906
- The black death kills millions across Europe. (unrelated)
- 18 June 1922
- MonkeyTongs perfects the recipe for her 'sandwiches'. Is awarded the Nobel Prize for Home Economics (later abolished). Names the bread-based snack item 'Santushi' in honour of her Sri Lankan friend.
- 1922 - present
- Generations grow up enjoying delicious Santushis. The name becomes shortened with popular use to Sanshi.
- In her posthumous biography it is revealed that she only named the snack 'Santushis' because that was almost exactly how she pronounced 'sandwiches'.
In 2019, Mnki wrote:
I must admit, I haven't invented it. Its just something we eat/ate in Kenya. You can buy a large 'spoon with a lid which clips' which can be held over a naked flame to cook it. So can be done over an open fire too. My mum used one of these until quite recently. Imagine the time and effort to cook sanshi's for 7 as they need to be done one by one and can't be left! I tend to have ketchup with it.
Here is one recipe for SanShi Filling:
- 1 small Onion (if desired)
- Lemon (the juice of one medium sized lemon - more if you like the tanginess).
- some oil (vegetable, olive)
- mustard seeds (optional)
- garam masala
- chilli powder (optional)
- 2 Cloves (optional)
- 1 Medium Cinammon Stick
The end result is a dry mixed vegetable filling.
It doesn't matter what proportion of the vegetables you use - as long as they make a pretty colour. I tend to go with whatever I have in the cupboard.
All condiments to suit, however, i do think that the Garam Masala is key to the taste.
Chop all the vegetables into small cubes - i like them quite small so that they go quite mushy. But not too mushy. Leave them in a bowl immersed in water.
Put some oil in a pan big enough to hold all the vegetables. It doesn't really matter how much you put on, but not too little.
When the oil has heated, put in mustard seeds (they should pop), cinammon and cloves. Give them a chance to release some flavour.
Drain most of the water from the vegetables. Put all vegetables in hot pan. (Caution - Try to do this in one sweep and move away from the pan - things might spit out of the pan).
Let this cook for a couple of minutes.
Then add water - again I have no idea of proportions - you basically want the vegetables to cook and not burn, but you don't want them to boil and turn into complete mush. Also there is no option of draining excess water like with rice. If you put too much in, you would simply have to wait for it to boil off. I would suggest putting about a small glass and monitoring it.
When the vegetables are almost cooked, and there is no extra water in the pan, add the finely chopped onion and lemon juice. Cover pan, reduce heat to mimimum and let it cook for a few more minutes.
Thats it. Go Ahead and make your toasted sandwiches now.