Shito Sauce
Ghana
Rédacteur en chef
Lagos, Nigeria ·
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Lagos, Nigeria ·
Shito is Ghana's dark chilli condiment, and it is one of the few West African sauces that keeps for months. Dried shrimp, ground smoked fish, chilli, onion, ginger and garlic are cooked down slowly in a large quantity of oil until the whole thing turns nearly black, and the oil that rises to the top is what preserves it. The name is simply the Ga word for pepper. It is made differently in every region and village, and it comes coarse or smooth, medium or extremely hot, depending on the household. What does not change is the smokiness, which comes from ground smoked fish and dried shrimp rather than from any smoking of the sauce itself. That combination has been compared to Malaysian sambal belacan, which works on the same principle of dried seafood cooked into chilli paste. It goes with almost everything: waakye, kenkey, plain rice, fried plantain, yam, beans. Ghanaians abroad travel with jars of it. Its keeping quality is the practical reason it exists in the quantities it does, since a batch made once will sit in the cupboard for two or three months with the oil layer intact, and in the fridge after that.
Shito is a Ghanaian chilli condiment whose name comes from the Ga word for pepper. It is preserved by the layer of oil in which it is cooked, and its characteristic smokiness derives from ground smoked fish and dried shrimp.
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Peel the onions, ginger and garlic, wash them and slice them into small pieces.
Put a pot over medium heat and add the cooking oil to heat.
Add the sliced onions, ginger, garlic and pepper and fry for about 15 minutes.
Carefully lift them out of the oil and allow them to cool.
Return the oil to the heat, add the tomato paste and fry until it separates.
Blend the fried vegetables and add them to the tomato paste. Keep stirring and cook for 10 to 15 minutes.
the powdered shrimp, the bony fish and the herrings.
Add the seasoning cube, nutmeg, cloves and dried pepper powder, and simmer over low heat until the sauce turns dark brown.
Check the salt and adjust.
Allow to cool completely, then transfer to a dry, clean, sterilised jar and keep the oil covering the surface.
Notes personnelles de Jennifer Ezeokoli3 avis
my husband was skeptical when he saw 15 whole onions going into the pot but absolute magic sommer. I couldnt find dried bony fish here in mother city so used extra dried shrimp powder instead. the way that tomato paste separates in the hot oil smells just like the spicy relishes my gran used to slow cook on sundays. divine with plain white rice.
herh 15 onions is plenty oo! spent half my morning in the shop near Seven Sisters station looking for proper dried bony fish. recipe is very good chale but 10 min prep time is a lie, peeling all those onions and ginger alone takes way longer paa. taste is spot on though once the black oil settles top.
10 minutes prep is a proper lie! Peeling and dicing 1.5kg of onions and 200g of ginger took me a good 45 minutes alone. I couldn't get that dried fish at Spar here in Durban so I used 150g of dried kapenta instead. Came out super lekker served next to some braai chops once that dark oil settled top.