Sauce
Shito (Ghanaian black pepper sauce)
- Preparation time
- 45 min
- Servings
- about 300 ml
Ingredients
about 300 ml
- Palm oil — to buy150 ml
- Onion — to buy1
- Garlic — to buy4 cloves
- Ginger — to buy20 g
- Dried shrimp — to buy50 g
- Chili pepper — to buy6
- Tomato paste — to buy3 c. à s.
- Salt — to buy1 tsp
Preparation
Heat the palm oil in a saucepan over medium heat, cook the sliced onion for 5 minutes until translucent.
Add the sliced garlic and ginger, cook for 2 minutes until fragrant, without letting them burn.
Add the dried shrimp and toast them in the mixture for 3 minutes to fully wake up their flavour.
Add the chilli and tomato paste, simmer over low heat for 25-30 minutes, stirring regularly, until the sauce is thick, dark and glossy with oil on the surface: it's this long, slow cooking that gives shito its near-black colour and intensely concentrated taste.
Adjust the salt, let cool before transferring to a clean jar.
Keeps for several weeks in the fridge; serve in small amounts with rice, kenkey, or as a fiery condiment on almost anything.