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.

Recipe

what you need

2 cups semi smooth Kpakpo shito puree

2 cups garlic purée

1 cup ginger purée

4 cups semi smooth onion purée

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 semi smooth fish powder

1 cup shrimp powder

Salt 

4 tablespoon tomato paste 

1 liter veg oil

1 finely diced onion 

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

• Kpakpo shito is a type of green chili indigenous to Ghana and some parts of Africa. It is tiny and quite fragrant more than it is hot. If you can’t find it, substitute with scotch bonnets or petite belle peppers

Directions 

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

Place a large heavy bottomed 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 purées and 1/2 tablespoon salt. Turn heat to low and fry in oil stirring regularly for about about 2 hrs. It should be darker at this point and it shouldn’t be bubbling as much. If it is keep cooking. Add the fish, chili and shrimp powder. Reduce heat and cook further until shito stops bubbling, about 45 mins to an hour. It burns quickly at this point so pay attention. Stir regularly to ensure the bottom isn’t burning. When it cools down scoop into mason jars and store at room temperature or in the fridge. Only use a dry fork when scooping shito.

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