Shitto Sauce
Shitto Sauce
Prepare time: 10 min
Cook: 40 min
Ready in: 50 min

Shitto Sauce is a Ghanaian hot chilli condiment made in a variety of ways with different recipes from regions and villages. Shitto is the word for pepper in Ga, a Ghanaian language from Accra, the Ghanaian capital. It goes really well with both fish and meat, and can be served as a side to most dishes. Whilst the word for pepper is different for each of the Ghanaian native languages, shittor din (black pepper), commonly called ‘shitto’, is widely used as the name for the hot black pepper sauce ubiquitous in West Africa. It can also be used for marinating or as a dressing, dip, spread or topping.

Shitto Sauce has been likened to the Malaysian condiment sambal belacha, as they share the same potent smoky flavour that comes from the addition of ground smoked fish or prawns, as well as its rich texture. Shitto Sauce can be coarse and full of body or smooth, medium or extra hot depending on how much chili you use. This recipe makes a medium-hot coarse paste.


  • 1 cup  Herrings (smoothly crushed)
  • 15 large fresh pepper
  • 1 cup dried powdered bony fish or anchovies
  • 15 large onions
  • 1 cup  herrings roughly crushed
  • 3 tbs dried pepper powder
  • 1 cup dried powdered shrimp
  • 4 tbs tomato puree/paste
  • 1 medium sized ginger root
  • 4 pcs Garlic
  • 1 tsp nutmeg powder
  • 1 seasoning cube
  • 2 cups Vegetable cooking oil
  • 1 tsp powdered cloves
  • Salt


  1. Peel off the onions, ginger and garlic, wash and slice into small pieces.
  2. Put a pot over medium heat, add cooking oil to heat.
  3. Add the sliced onions, ginger, garlic and pepper and fry for about 15 min.
  4. Carefully collect them from the oil and allow cool.
  5. Put the oil back on heat and add the tomato puree, fry till it separated.
  6. Blend the fried vegetables and add to the tomato puree, keep stirring and allow to cook for about 10 -15 min.
  7. Add the dried ingredients, powdered shrimps, bony fish/anchovies and herrings.
  8. Pour the seasoning, nutmeg, cloves, dried powdered pepper and allow simmer on a low heat till it turns dark brown.
  9. Check for salt and add if needed.
  10. Allow cool and put in a dry clean bottle or sterilized jar and store for about 2-3 months with the oil on top of the sauce, however, keep refrigerated once it starts being consumed.




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