Shito (Ghanaian Black Pepper Sauce) | Menu Six Fusion Kitchen

Instructions

How to Make Shito

Prep the Aromatics

Blend the scotch bonnet peppers, garlic, and ginger together to form a smooth paste. Set aside. This is your flavor base.

Caramelize the Onions

Heat oil in a heavy pot over medium heat. Add chopped onions and fry until very dark - almost burnt. This takes about 20 minutes. Don't rush it. The deep caramelization is what gives shito its signature dark color.

Build the Flavor

Add the pepper-garlic-ginger paste to the caramelized onions. Cook for 10 minutes, stirring frequently. Add the ground dried shrimp and dried fish if using.

Add Remaining Ingredients

Stir in the tomato paste, paprika, and cayenne. Mix well to combine everything. Reduce the heat to the lowest setting.

Slow Cook

Simmer on the lowest heat for 30 minutes, stirring frequently to prevent burning. The oil will start to rise to the top when it's ready. Season with salt to taste.

Store

Let cool completely before transferring to sterilized jars. The oil layer on top helps preserve it. Keeps 1 month refrigerated, 3 months frozen.

Chef's Tips

The burnt onions are intentional - don't be afraid of the dark color
Shito gets better with age - make it a few days ahead for best flavor
Traditional recipe uses palm oil for more authentic taste
Vegetarian version: skip dried shrimp, add extra mushroom powder for umami
Use as a condiment for rice, eggs, bread, grilled meats - everything
Pronounced "shi-TOH" - the name means "pepper" in Ga

Nutrition (per tablespoon)

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