📝 About This Recipe
Shito is the soul of Ghanaian condiments, a dark, rich, and intensely umami-packed chili oil that transforms any meal into a masterpiece. Originating from the Ga people of Accra, its deep ebony color comes from a slow-frying process that caramelizes onions and fuses dried seafood with fiery scotch bonnets. This sauce is a complex balance of heat, sweetness, and a smoky depth that is unlike any other hot sauce in the world.
🥗 Ingredients
The Oil Base
- 2 cups Vegetable Oil (use a neutral oil like canola or sunflower)
Aromatics and Fresh Base
- 3 large Red Onions (finely blended)
- 4 ounces Fresh Ginger (peeled and blended)
- 10-12 pieces Garlic Cloves (blended)
- 3-5 pieces Scotch Bonnet Peppers (seeded for less heat, blended)
The Umami Core
- 1/2 cup Dried Smoked Shrimp Powder (available at African or Asian markets)
- 1/2 cup Dried Smoked Fish Powder (herring or mackerel powder preferred)
- 6 ounces Tomato Paste (one standard small can)
Spices and Seasoning
- 3-4 tablespoons Chili Powder (adjust based on desired spice level)
- 2 pieces Bouillon Cubes (shrimp or chicken flavor, crushed)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Anise Seeds (ground)
👨🍳 Instructions
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1
Prepare your aromatics by blending the onions, ginger, garlic, and scotch bonnet peppers together until they form a very smooth paste. Try to use as little water as possible during blending to reduce cooking time.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the 2 cups of vegetable oil over medium heat.
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3
Once the oil is shimmering, carefully add the blended onion mixture. Be cautious as it may splatter due to the water content.
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4
Fry the onion mixture for about 15-20 minutes, stirring frequently. You want the moisture to evaporate and the mixture to turn a light golden brown.
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5
Add the tomato paste to the pot. Stir well to incorporate it into the oil and onion mixture.
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6
Cook the tomato paste for another 10-15 minutes on medium-low heat, stirring constantly to prevent burning, until the paste turns a deep, dark red and the oil begins to separate.
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7
Stir in the chili powder and ground anise seeds. The oil should start taking on a darker hue at this stage.
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8
Lower the heat to low and gradually add the smoked shrimp powder and smoked fish powder. The mixture will become quite thick and grainy.
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9
Add the crushed bouillon cubes, salt, and black pepper. Stir thoroughly to ensure everything is well combined.
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10
Continue to cook the sauce on very low heat for 30-45 minutes. Stir every few minutes to prevent the bottom from scorching.
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11
The Shito is ready when it has turned a very dark brown, almost black color, and the oil has risen to the top. This dark color is a result of the slow frying, not burning.
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12
Remove from heat and let the sauce cool completely in the pot. The flavors will continue to develop as it cools.
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13
Once cooled, ladle the Shito into clean, dry glass jars. Ensure there is a thin layer of oil on top of the sauce to act as a natural preservative.
💡 Chef's Tips
Patience is key; do not rush the frying process or the sauce will taste like raw onions rather than deep umami. Always use a dry spoon when scooping Shito from the jar to prevent mold growth and ensure it lasts for months. If you cannot find fish powder, you can blend dried anchovies or dried herring until they become a fine dust. If the sauce looks too dry, don't hesitate to add a little more oil; the oil is what carries the flavor and preserves the sauce. Adjust the number of Scotch bonnets to your heat tolerance, but remember that the heat mellows slightly after a few days of sitting.
🍽️ Serving Suggestions
Serve a generous dollop alongside Waakye (Ghanaian rice and beans) for the most authentic experience. Use it as a dip for fried yams or sweet plantains to balance the savory heat with starch. Stir a spoonful into plain white rice or Jollof rice for an instant flavor explosion. It works beautifully as a marinade for grilled chicken or fish, adding a smoky, spicy crust. Pair with a cold glass of Bissap (hibiscus tea) or a light lager to cut through the richness.