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Monday, 17 August 2015 Follow on Instagram

Shito - Ghana's Black Pepper Sauce

Shito is a popular Ghanaian spicy

black pepper sauce which is
basically a condiment. Unlike
other Ghanaian dishes which can
be associated with a particular
tribe, shito can't be. I actually
don't know how this spicy
nutritious sauce originated but I
won't be surprised if it was
invented out of necessity. Shito
is a form of a preserved stew
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packed with protein and it
to receive recipes
enhances the flavour of any food.
 That is why in Ghana, it is the Email address... Submit
'gold' in every 'chop box' of a
boarding school student. I remember, in my boarding school days, shito was
added to basically every meal except cereal or porridge. Without shito, you Search This Blog
were the saddest soul on campus! The basic shito is made with smoked fish
and shrimp powder but the rolls royce of it is when pieces of fried meat are Search
also added for the special touch.

The shito I have shown in this illustration was made with the measurements Amazon Prime Now
below but I have provided measurements per 100g of fish powder to make a
small batch. (11,294)
One-Hour Delivery London
INGREDIENTS:
Get the Amazon Prime Now
300g Fish Powder (dry herrings) app. Delivery on thousands of
200g Shrimp Powder products.
300g Tomato Paste
100g Powdered Cayenne Pepper INSTALL
1000g Onions
500g Fresh Ginger
1 Bulb of Fresh Garlic 6
10 Pieces of Cloves
3 Tbsp Salt or enough to taste
5 Maggie Cubes crushed
2 Tbsp all Purpose Spice Previous Posts
1 Tbsp Crayfish Powder
▼  2015 (47)
4 Litres of Oil
►  December (7)
* Makes 8 large bottles and 4 medium sized bottles
►  November (4)
  
►  October (7)
INGREDIENTS:Per 100g of Fish Powder:
►  September (9)
100g Fish Powder
▼  August (4)
66g   Shrimp Powder
Suya Grilled Sardines,
Octopus and Shrimps
 100g Tomato Paste Octopus and Shrimps
33g  Powdered Cayenne Pepper Bofrot/Puff Puff/ Ghana
Style Doughnuts (Eggless
333g  Onions m...
166g  Fresh Ginger
Waakye!
Adjust the garlic and seasoning to your taste.
Shito - Ghana's Black
Always start with enough oil and add more if required along the Pepper Sauce
stages.
►  July (2)
METHOD:
►  June (5)

1. Clean, cut up and blend together ginger, onions, garlic, and cloves. Do ►  May (4)
not use water to blend the mixture, if required use oil during ►  March (2)
blending.
►  February (3)

  

2. Using a deep pot, heat up the oil until very hot. This is the best time
to recycle any used oil which has been used to fry meat. Using this
flavour infused oil adds to the flavour of the shito. To add a bit more
flavour to the oil, add a bay leave to the oil whilst it’s heating up. 

3. Add the blended onion mixture. Be careful during this stage as it foams
and rises up to the top of the pot. That is why a deep pot is required.
Another tip is to lower the heat and stir continuously whilst pouring
the blended mixture. However be careful as the steam emanating from the
mixture is very hot. 

  
4. Leave the pot uncovered and let the mixture simmer down. Stir now and
then to prevent it from burning. Let the mixture simmer until the
mixture looks like breadcrumbs and there is no water, i.e the bubbles
have reduced in size.

5. Now add the tomato paste and stir until well incorporated. Let it stew
until again it looks like bread crumbs and bubbles have reduced in
size. Stir continuously at this stage to prevent burning. 
 6. Add the powdered cayenne pepper and stir. Let it stew for about 5
minutes.

7. Now add the fish powder, stir continuously whilst adding the powder. 

  

8. Follow with the shrimp powder and also stir continuously to prevent a
lumpy shito.

  

9. After stage 8 if the shito is heavy and there is not enough oil, add a
bit more oil to loosen it up.

10. Now add the all purpose spice, crayfish powder, Maggie cubes and then
the salt to taste. Stir well and let it stew for 5 minutes. Lower the
heat if required and stir continuously to prevent it from burning. 

  

11. Remove from the hob and let it cool down.

12. Sterilise bottles including the lids by pouring hot boiled water in the
jars. Let it sit in the hot water bath for 10 minutes, then drain and
dry with kitchen towels.
13. Now bottle the shito, if still hot let it cool down before closing with
the lid.
14. Store in a cool dry place or refrigerate.

15. Use as a condiment to add flavour to any dish!

Posted by Aftrad Village Kitchen at 03:11

+3   Recommend this on Google

Labels: fresh shito, recipes, shito

4 comments:

Aftrad Village Kitchen 25 August 2015 at 04:46

This comment has been removed by the author.

Reply

Charmaine16 April 2016 at 03:51

Lovely recipe. Gonna make some today

Reply

Replies

Aftrad Village Kitchen 17 April 2016 at 11:32

Yes Charmaine, it's very nice. Let me have your feedback once you
make it. Joana

Aftrad Village Kitchen 17 April 2016 at 11:44

Yes Charmaine, it's very nice. Let me have your feedback once you
make it. Joana

Reply

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About Me

Aftrad Village Kitchen

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It's my passion to educate and teach how to cook African food. My aim is to help people connect with their
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