Thoroughly wash ginger, garlic and onions
Blend ginger, garlic, and onion with a little water till smooth and set aside
In a pan, add the oil and allow it to get hot
Break mackerel into smaller chunks and add to oil
Stir well and let it sit till it turns golden brown. Note, stir intermittently to avoid burning
Add the blended ginger, garlic, and onions and stir thoroughly
Allow it to sit till all the moisture has evaporated. That can take about 30-45 mins based on the quantity of your sauce
Add the powders: you can decide to add them in bits or put everything inside at a go. This includes powdered pepper, shrimp powder, and fish powder.
You may need to add oil at this point because the powders may suck out all the oil. The oil also serves as a preservative so do not be afraid to add it.
Add seasoning of choice and salt: natural spices or seasoning cube works
At this point, lower the heat and let it sit. However, you need to stir it intermittently so that it doesn’t burn
After about 40 mins to a hour, your shito is ready to be used
Bottle it in an airtight container and clean any spills on the insides as this can contribute to it going bad
Shito be kept unrefrigerated for several days and weeks especially if it has enough oil at the top.
