Shito- African Black Chili Sauce
Shito is a popular condiment in Ghana. It is a spicy dried onion based sauce that is flavored with shrimp or fish powder. It is often served with a variety of dishes such as rice, kenkey (corn dough), and proteins. It is versatile and is more than ketchup; it can be eaten with almost everything! If you talk to just about any Ghanaian who went to boarding school, you will hear about shito being added to their chop box when sent back to school ( non perishable food items students bring from home & store in trunks).
Growing up I honestly did not like shito that much. I did not like the signature shrimpy flavor. However, over time I have grown to love it. There are several variations, and although usually spicy it is modified to personal preference. In this recipe, I add ginger and garlic, which gives it an aromatic bomb. I sometimes like to add a teaspoon of anise seed. I recommend experimenting with other flavors by adding dried rosemary or thyme.
Spice level
I personally prefer my shito to be on the spicier side. However, I have tried shito that is unbelievably head popping firey. This shito was a Liberian style shito that had a beautiful almost fruity habanero flavor but was so hot I could only handle a drop of it in my dish. It is completely up to you how much spice you want to add to your shito. If you prefer a milder spice level I recommend just using one tablespoon of pepper to it.
I like using chili flakes along with the cayenne pepper because it lends a bit of texture to my shito.
Storage
Shito if prepared properly can last for quite some time. It is important to cook off all the moisture in the onion mixture otherwise your shito will quickly mold. It can be either kept at room temperature or in the refrigerator for extended storage. Once completely cooled at room temperature I place my shito in mason jars and keep in the fridge. It can keep up to 6 months in the fridge (we usually it all up by that time). This recipe should fill up one large mason jar. If shito is something you have never tried before and want to make a smaller portion I recommend cutting the recipe ingredients in half.
Shito (Black Chili Sauce)
Ingredients
- 2 Large onions
- 2 Inches of ginger
- 1 Head of garlic
- 2½ Cups Vegetable Oil
- 2 Large Shimp Stock Cubes
- 1 tablespoon Dried Red Pepper Flakes
- 1 Tablespoon Cayene Pepper
- 2 Tablespoons Dried Shrimp Powder
- 3 oz Tomato Paste
Instructions
- In a pot heat the vegetable oil on medium heat
- Chop and blend onions, ginger, and garlic till smooth and add to vegetable oil. Fry for 25 min until all the moisture is released. Your mixture will reduce by 1/2 to 2/3 the amount. It will also turn a darker light golden color.
- Add the shrimp stock cubes along with the tomato paste and fry for another 5 minutes.
- Add the dried powder shrimp pepper and cook for another 10 minutes
- Once cooled store in a jar and refrigerate