Ghanaian Black Chili Sauce (Shito)

Ingredients

• 2 cup Vegetable oil (divided; enough to generously cover the aromatics and preserve the sauce)
• 3 Red onions (large, finely chopped or blended)
• 3 oz Ginger (fresh, peeled and blended)
• 2 bulb Garlic (cloves peeled and blended)
• 5 Green chilies (optional, for extra depth)
• 0.5 cup Kivo Hot Pepper powder (or other high-quality Ghanaian chili powder)
• 4 tbsp Tomato paste
• 1 cup Dried shrimp powder (finely ground)
• 0.5 cup Dried fish powder (herring or similar smoked fish)
• Salt (to taste)
• 2 Seasoning cubes (e.g., Maggi or shrimp bouillon)

Steps

1. 1

   Prepare the aromatics by blending the onions, ginger, garlic, and green chilies into a smooth paste using a food processor or blender.

2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

3. 3

   Add the blended onion, ginger, and garlic mixture to the hot oil. Fry the mixture, stirring frequently to prevent sticking, until the moisture reduces and the aromatics become fragrant and slightly translucent.

4. 4

   Stir in the tomato paste and continue to fry for about 5-10 minutes until the oil begins to separate from the paste.

5. 5

   Add the Kivo Hot Pepper powder (or your preferred chili powder) to the pot. Stir well to incorporate.

6. 6

   Reduce the heat to low. Add the dried shrimp powder and dried fish powder. These provide the characteristic umami flavor and dark color of the shito.

7. 7

   Season with salt and crumbled seasoning cubes to taste.

8. 8

   Continue to cook the sauce on very low heat, stirring constantly. The sauce will gradually darken from a dark red to a deep, dark brown or black color. This process can take 30 to 45 minutes.

9. 9

   Once the sauce is dark and the oil has risen to the top, remove from heat and allow it to cool completely.

10. 10

    Store in sterilized glass jars. Ensure there is a layer of oil on top of the sauce to act as a natural preservative.

Notes

Shito is traditionally served with Waakye (rice and beans), Kenkey, or Jollof rice. It is very shelf-stable if kept in a cool place with a layer of oil on top, but can also be refrigerated for longer shelf life. Be careful not to burn the sauce during the long simmering process; the goal is a deep caramelization, not charring.

Nutrition per serving

• condiment
• spicy
• sauce
• Ghanaian
• African
• umami
• shito