Kpakpo shito is one of my favorite chilis. I love that it isn't to spicy and can introduce floral notes into dishes. It can easily take your dish from a meh to a woah! It is that great and also a favorite in a lot of Ghanaian households. This kpakpo shito sauce is one of my favorite chili sauces ever. It's fragrant and spicy and has sweet floral notes in the background. I go through it so fast that I’m constantly making it and it pairs so well with almost everything. You really can’t go wrong with this sauce.
what you need
1 garlic bulb, about 10 cloves
1 cup roughly chopped spring onions
2 medium sized onions, each divided into 4 equal parts
5 cups kpakpo shito (petite belle pepper)
1 teaspoon dried fennel
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup to 1 1/2 cup veg oil
Heat 1/2 cup of veg oil over medium heat and add the spring onion, garlic, dried herbs and spices. Toast until fragrant then pour everything over the kpakpo shito with a teaspoon of coarse sea salt and blend to desired consistency. Add just a tiny bit of water to encourage blending if it won't blend.
Heat 1/2 cup veg oil over medium heat and adds the blended mixture. Cook in oil until it stops bubbling and all the water has evaporated, about 40 mis to an hr. Taste and adjust salt. Skim off excess oil and use as chili oil in your recipes. Pour into jars and allow to cool down before sealing. Store in fridge and use as you please
Serve with cooked fish, fried yam, steamed rice or banku. It can be eaten with any food if you like. It makes for a delicious marinade also or even use in stews and soups.