My Guide to the perfect Shito

My Guide to the perfect Shito

Shito is an iconic pepper sauce that pairs well with everything. Throw it on your meat, rice, stews, noodles even in the eyes of your haters and it works wonderfully. Shito is one of the most commonly eaten sauces in Ghana mostly because of its versatility. It can be practically combined with any food except fufu (I hope). Also it is quite easy to make and the method is pretty straightforward. This shito recipe has been adapted from my mom who for a long time in her life sold waakye, and as we all know there's no waakye without shito. So dare I say my shito recipe is straight from the ‘sauce’. This recipe yields 4 big sized mason jars. There will be short videos on my social media  for anyone who is confused about any of the steps or you could just fill out the contact form and I'll get back to you.



what you need

2 cups scotch of chunky bonnet pepper paste 

2 cups garlic paste

1 cup ginger paste

4 cups of chunky onion paste

2 tablespoons dried rosemary

1/2 cup chili powder (adjust)

3 calabash nutmeg

1/2 teaspoon fennel

1/2 teaspoon anise

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon cloves

2 bayleaf 

1 cup fish powder

1 cup shrimp powder


4 tablespoon tomato paste 

1 liter veg oil

1 finely diced onion 

  • To form a chunky paste, blend the ingredient with small amount of water, pulsing in between until it blends into a not so smooth mixture.


Toast the dried spices until fragrant and grind in a spice grinder until smooth.

Put a large pan over medium high heat. Add the oil and allow to heat up the add the diced onions. Fry until onion turns golden brown the add the tomato paste and ground spices. Fry the tomato paste for 15 mins. Add the ginger, garlic, pepper and onion paste. Fry in oil for about about an 1 hr at which it turns dark and stops bubbling. If after an hr it keeps bubbling keep on cooking. Taste and adjust salt.  Add the fish and shrimp powder. Reduce heat and cook further until shito stops bubbling. Taste and adjust salt and add the chili powder. When it cools down, put into mason jars and store in the fridge. Only use a dry spoon or fork when scooping shito.

Serve with my waakye or really anything. It pairs well with everything