Shito is a fiery, deeply flavorful Ghanaian sauce made from dried fish, onions, and chili. It’s bold, long-lasting, and brings instant flavor to plain rice, boiled yam, plantain, or even a fried egg. In our home, it’s a fridge staple—a little goes a long way, and once you’ve tasted it, there’s no going back.
This version uses pantry staples and is family-friendly enough to adjust based on heat tolerance. If you’re new to West African cooking, this is a great place to start.
Ingredients
- 2 red onions, chopped
- 2 scotch bonnet peppers, stems removed
- 1 thumb-sized piece fresh ginger, peeled
- 4 garlic cloves, peeled
- 1 to 2 tablespoons tomato paste
- 1 Maggi cube (or 1 teaspoon bouillon powder)
- 1 to 2 tablespoons chili flakes
- 1 cup dried shrimp or 2 cups dried smoked fish, crushed
- 1 cup vegetable oil
- Salt, to taste
This version has a textured finish and stores well for up to three weeks in the fridge.
Instructions
1. Blend the base
In a blender, combine onions, garlic, ginger, and scotch bonnets. Blend until smooth. Avoid adding water—scrape down the sides as needed.
2. Cook the mixture
Heat the oil in a deep pan over medium heat. Add the blended mixture and cook gently for 30 to 40 minutes, stirring occasionally. The goal is to reduce the mixture and deepen the color.
3. Add tomato paste
Stir in tomato paste and cook for another 10 to 15 minutes until the mixture thickens and darkens slightly.
4. Stir in the fish
Add dried shrimp or smoked fish. Stir and let it cook for another 5 to 10 minutes so the flavors blend.
5. Season and finish
Add chili flakes, Maggi cube, and salt to taste. Lower the heat and simmer for another 10 to 15 minutes until the oil floats to the top.
6. Cool and store
Allow to cool completely before transferring to a clean glass jar. Store in the fridge for up to 3 weeks.
How To Use It
- Over plain rice with fried egg or sardines
- Served with yam, kenkey, or banku
- Stirred into cooked noodles or stews
- Added to jollof rice for a deeper, smokier flavor
Notes
- The longer the sauce fries, the richer the taste. Don’t rush the process.
- Adjust the spice level by reducing the scotch bonnets or chili flakes.
- More oil helps preserve the sauce longer—don’t drain it.
Shito
Ingredients
- 2 Red onions, chopped
- 2 Scotch bonnet peppers, stems removed
- 1 Thumb-sized piece fresh ginger, peeled
- 4 Garlic cloves, peeled
- 1 Tbsp Tomato paste
- 1 Maggi cube (or 1 teaspoon bouillon powder)
- 1-2 tbsp Chili flakes
- 1 cup Dried shrimp
- 2 cup Dried smoked fish, crushed
- 1 cup Vegetable oil
- 1 tsp Salt
Instructions
- Start by blending the onions, garlic, ginger, and scotch bonnet (or chili flakes) with a small splash of oil until smooth.
- Heat a generous amount of oil in a deep pan over medium heat. Pour in the blended mixture and cook, stirring often, until it thickens and darkens—this takes about 15–20 minutes.
- Stir in the tomato paste and continue cooking for another 5–10 minutes, until the oil begins to separate and the mixture is very fragrant.
- Add the ground dried fish and dried shrimp, along with salt and a seasoning cube if using. Mix everything together well.
- Lower the heat and let the sauce simmer gently for another 15–20 minutes. Stir regularly to prevent burning. The sauce should become dark brown, rich, and deeply flavored.
- Let the shito cool completely, then transfer to a clean jar. Make sure a layer of oil sits on top to help preserve it in the fridge.