Sauce
85 min total Serves 12
Shito (Ghanaian Black Pepper Sauce)
The deep, dark, spicy pepper sauce that goes with everything — waakye, rice, kenkey and more. Slow-cooked in plenty of Frytol so it keeps for weeks.
Made with
Frytol
What do I need for Shito (Ghanaian Black Pepper Sauce)?
Serves 12
- 2 cups Frytol cooking oil
- 0.5 cup dried ground pepper
- 3 large onions
- 6 cloves garlic
- 2 thumbs ginger
- 0.5 cup ground dried fish
- 0.5 cup ground dried prawns/shrimp
- 2 tbsp tomato paste
- salt — to taste
Tips
- Patience is everything — low, slow cooking is what gives shito its colour and keeping quality.
- Always use a clean, dry spoon when serving so your shito lasts for weeks.
How do I make Shito (Ghanaian Black Pepper Sauce)?
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1
Blend the onions, garlic and ginger to a smooth paste.
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2
Heat the Frytol in a heavy pot and fry the blended paste on low heat until the moisture cooks off and it darkens, about 20 minutes.
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3
Stir in the tomato paste and fry for a few minutes more.
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4
Add the ground fish and prawns and fry, stirring, until fragrant.
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5
Add the ground pepper and cook on the lowest heat, stirring often, for 25–35 minutes until deep and dark.
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6
Cool completely and store in a clean, dry jar; the oil on top helps it keep.
Frequently asked about Shito (Ghanaian Black Pepper Sauce)
- How long does shito last?
- Well-cooked shito stored in a clean, dry jar with a layer of oil on top can keep for several weeks, even without refrigeration.
- Why is my shito not dark?
- It likely needs longer on low heat. Shito darkens slowly as the paste and pepper cook down in the oil.