How to prepare ‘Shito’ (Ghana pepper sauce) 7 Easy Steps

Shito is a spicy conventional Ghanaian sauce. Shito means spicy in Ga, a Ghanaian language from Accra, the Ghanaian capital.

The word for pepper is not the same for each one of the Ghanaian local languages.

Shitor din (black pepper), normally called ‘shito’, is generally used as the name for the hot black pepper sauce blended with spices everywhere in Ghanaian cuisine.

What Is Ghana Shito Sauce?

Shito is a black/dark brown pepper sauce that is popular in Ghana. It consists of kpakpo green shito peppers mixed with spices.

It goes really well with both fish and meat and can be plate up with most dishes.

Ghana shito can be put together with different dishes. These include kenkey, steamed rice, eba, and waakye (rice and beans). Actually, its uses can weigh up to that of local ketchup, hot sauce or chili oil.

Please Read: How to Puree Tomatoes at Home

It can also be used for marinating or as a dressing, dip, spread or topping Ghanaian foods.

How to Make Ghana Best Shito Sauce (Shito Sauce Recipe)

To prepare shito pepper sauce, you need the following:

Ingredients

• Vegetable oil
• 3 red onions, cut into small cubes
• 4 cloves garlic, very finely chopped
• 1 (3-inch) piece fresh ginger, peeled and finely grated
• 1 tablespoon thyme
• 4 green kpakpo shito peppers (or green Scotch bonnet peppers, or alternatively 2 tablespoons dried green pepper flakes), diced with seeds
• 6 tablespoons tomato purée
• chili powder
• ground dried shrimp
• smoked fish powder
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

Step by step

1. First, the preparation of shito pepper sauce begins with the frying of red onions in oil. The sweet taste of this variety of onions goes particularly well with chili peppers.
2. Then, add your Garlic, ground green chili peppers, grated fresh ginger, thyme, and diced kpakpo shito peppers.
3. Thirdly, mix well and fry for a few minutes, stirring frequently before adding your tomato purée.
4. After that, Pour in the chili powder and continue cooking, stirring constantly until the preparation becomes a fairly dense paste.
5. Add the dried shrimp and smoked fish powder, and then cook over low heat for 20 minutes. Stir almost continuously to prevent the sauce from sticking to the pan and tasting bitter.
6. The paste should change from dark red to very dark brown (almost black) and the oil will rise to the surface when the sauce is ready.
7. Finally, taste and adjust the seasoning if necessary. Allow to cool, then spoon into sterilized glass jars. Cover the jars and keep them in the refrigerator for up to a month.