Shito ~ Black Pepper Sauce

A HOOOOT pepper sauce with dried fish, shrimp and lots of SPICE!

I love spicy food and just when its not spicy enough I add a little shito. It is a very popular sauce in Ghana and is normally added to many meals. Especially rice, white yams and kenkey (another popular food). Thanks to my big sis Mimi who walked me through my first ever recipe years ago I have perfected and made this my own. If you love spicy food like I do you will enjoy this on practically ever meal! I even have this as a little snack sometimes I just heat it up and eat with a spoon all by itself and I have been known to put in between 2 slices of sweet bread as well :)

Another quick tip  ~ This has a very strong scent because of all the onions, ginger and fish so you might want to cook this earlier in the day or afternoon and make sure windows are open and the home is airy. Also this is a sauce you can keep for months so store well and it will last much longer.

For the fish and shrimp powder check you local african or ghanaian market, they have packets of this on their shelves. Let me know if you need help finding them and I can get some to you!

All you need.

Dice or quarter onions.

Blend remaining onions, ginger, peppers and garlic.

Heat oil. Now this dish requires a lot of oil to keep nice and moist. The original recipe uses much more oil so if you want to can add as you see fit. I prefer my sauce a lot drier and less oily so I do not use that much oil in my recipe.

Toss in diced onions.

Saute till golden brown.

Add red pepper flakes.

Add blended pepper mixture.

Add seasonings.

Cook till browned.

Add tomato paste or puree.

Cook till browned.

Add dried fish.

Add dried shrimp.

Mix well.

Stir frequently.

Done!

Shito Black Pepper Sauce ~ Ingredients

Makes 1 large Jar ~ Prep time: 15 minutes, Cook time: 1 hour.

  • 1 can tomato puree (28 oz)
  • 1 cup dried shrimp
  • 2 cups dried fish
  • 1 3 inch ginger root
  • 2 cubes chicken bouillon
  • 2 cubes beef bouillon
  • 2 tablespoons red pepper flakes
  • 10 whole habanero peppers
  • 5 cloves garlic
  • 3 large red onions
  • 3 large white onions
  • 1 cup Oil, you can add more if you need

Prep Instructions ~

  • Dice or quarter 1 large red and 1 large white onion.
  • Blend peppers, remaining onions, garlic and ginger – set aside.
  • Heat oil.
  • Add onions, saute till golden brown about 5 minutes.
  • Add red pepper flakes saute for about 2 minutes.
  • Add blended mixture.
  • Add seasoning now, I only added bouillon but you can add anything you want here to your taste.
  • Cook for about 5 – 10 minutes or until browned.
  • Add tomato puree or paste, mix and cook for about 15 minutes or until browned.
  • Add dried fish stir in well.
  • Cook for about 5 minutes.
  • Add dried shrimp stir in well.
  • Cook on medium low stirring frequently for about 30 – 45 minutes.
  • Add oil if needed to keep from getting too dry.
  • Stir frequently to prevent from burning on the bottom or sides.
  • You can cook on low for about 20 – 30 minutes more if not browned evenly around.
  • Let cool, then store in a jar or glass bowl with tight lid.
  • You can drizzle more oil on top to keep moist.
  • Add to any dish. Enjoy!

Caliente!!!

xo, TZ

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