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SHITO: Ghanaian Black Chili Sauce

Shito is the most popular sauce in Ghana. You can find it on the streets, at restaurants, in homes, and, oh, especially at senior high boarding schools. Who can forget “Wahala Week”? Those last few weeks of school, when Shito and Gari became our only companions after everything else in our trunks had finished.
The versatility of Shito cannot be denied, It goes perfectly with almost every meal. I have not had it with fufu yet, tuo, or riceballs. But apart from that I can confidently say it goes so well with rice dishes, some swallows, with meat, fish, etc.
Go to any restaurant in Ghana or buy any street food and I bet almost every meal you will buy will be served with this black or brown goodness.
What Is Shito ?
What is Shito, you might ask? Shito is a Ga word that means pepper. Shito is a spicy/hot black pepper sauce made from natural ingredients and spices. The Shito recipe is quite simple but it is slightly different from home to home and region to region. However, the key ingredients are usually the same.
I dare say the Ga’s have the original recipe because that is where it originated from. However, just about every region of Ghana has its own version of the sauce. I remember the first time I tasted shito from Accra, It was very different from what I was used to in Kumasi.
lthough the ingredients are very similar, the outcomes are slightly different; each with its uniqueness.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 45 minutes
Cuisine Ghanaian
Servings 0

Ingredients
  

  • Onions
  • Powdered pepper
  • Ginger
  • Garlic
  • Shrimp powder
  • Fish powder
  • Seasoning
  • Cloves
  • Vegetable oil
  • Smoked Fish / Mackerel
  • Tomato paste optional

Instructions
 

  • 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.

Video

Notes

This recipe has no measurements because a lot of Ghanaian recipes are not measured. I would say we have the natural tendency to measure with our eyes and somehow accurately depict exactly what is needed to make things work. And it is usually 90% correct. 
What can you eat with Shito?
Shito can be eaten with a ton of meals, from rice dishes to swallows, fried foods, etc. Here are a few meals many Ghanaians enjoy their shito with
  • Waakye 
  • Jollof Rice 
  • Fried Rice 
  • Yam ( cooked and Fried)
  • Plantain 
  • Kenkey 
  • Banku / Eworkple
  • Fish, Chicken, Beef 
  • Plain Rice 
  • Gari
What meals do you enjoy your shito with?
Keyword Black Chili Sauce, Black Pepper Sauce, Hot sauce, Shito
Tried this recipe?Leave a comment down below