Shito - Ghanaian Hot Sauce

2 medium onions, peeled and roughly chopped
3-4 garlic cloves, peeled
30g fresh ginger, peeled and roughly chopped
10 Kpakpo shito peppers (or substitute with Scotch Bonnets), stems removed
300ml vegetable oil
40g tomato paste
50g dried shrimp powder
50g ground dried fish
1 star anise
½tsp ground cloves
1tsp ground allspice
2tsp paprika
2tsp dried thyme
2tsp dried rosemary
2tsp black pepper
2tsp chilli flakes
Salt, to taste

Method:

Blend the Aromatics
Place the chopped onions, garlic, ginger, and chillies into a blender with around 50ml of the vegetable oil. Blend to form a coarse paste.

Fry the Paste
Heat 2-3 tablespoons of oil in a large pot over medium heat. Add the blended mixture and fry for 10-15 minutes, stirring frequently, until it darkens, the oil separates, and the paste begins to caramelise.

Add Tomato Paste
Stir in the tomato paste and continue to cook over a low heat for another 5-10 minutes until fully incorporated.

Spice and Simmer
Add the remaining vegetable oil along with the dried shrimp powder, ground fish powder, star anise, ground cloves, allspice, paprika, thyme, rosemary, black pepper, chilli flakes and salt. Stir well to combine, adding more oil as needed to maintain a loose consistency.

Slow Cook
Simmer gently over low heat for 45 minutes to 1 hour, stirring occasionally. The sauce should reduce, darken, and develop a deep, rich flavour.

Cool and Store
Once thick and darkened to a deep red-brown, remove from heat and allow to cool. Transfer to a clean, sterilised glass jar, ensuring there’s a layer of oil on top to preserve. Store in the fridge after opening.

Spicy, rich, aromatic with deep savoury almost umami notes, Shito is perfect with rice, fried plantains, fire-grilled meats or just as a punchy dip on the side.

Enjoy dudes! 🤘