Ghanaian Shito
The Quirky Foodster Team
Ingredients
- Dried shrimp, ground — 50 g (1.75 oz)
- Dried fish (herring or similar), ground — 50 g (1.75 oz)
- Dried red chile peppers, ground — 30 g (1 oz)
- Onion, finely chopped — 1 medium
- Garlic cloves, minced — 4
- Fresh ginger, grated — 10 g (1 tbsp)
- Vegetable oil — 250 ml (1 cup)
- Tomato paste — 30 g (2 tbsp)
- Salt and bouillon powder — to taste
Method
- Heat oil in a heavy-bottomed pot over medium-low heat; add onion, garlic and ginger, cook slowly until softened and
- fragrant, about 10 minutes.
- Add ground dried shrimp and fish, stir well, and fry gently 10-15 minutes, stirring frequently to prevent burning.
- Add ground dried chiles and tomato paste; continue frying over low heat, stirring often, for 20-25 minutes until deeply
- dark and fragrant.
- Season with salt and bouillon powder to taste.
- Cool completely; the oil will rise and the sauce will keep well due to its high oil content and dried ingredients.
Cultural Background: A fiery, deeply savoury dried fish and chile oil condiment, shito ('pepper' in Ga) is a beloved Ghanaian staple, made by slowly frying chiles, dried shrimp and fish in oil, and kept in nearly every Ghanaian household as an all-purpose flavour boost.
Tips: • Low, slow, patient frying is essential — shito should never be rushed, as this develops its deep, dark, savoury character. • Stir frequently throughout, especially once dried ingredients are added, to prevent scorching.
Variations: • Adjust chile quantity for a milder or more intensely spicy version. • Some versions add crushed dried prawns for extra umami depth.
Storage: Refrigerate in a sealed jar up to 2 months; the high oil and dried-fish content help preserve it.
Reheating: Not applicable; used cold or at room temperature as a condiment. Nutrition (per serving) Approx. 90 kcal, 2 g protein, 8.5 g fat, 1.5 g carbohydrate per 15 g serving.
FAQs: What is shito traditionally used for? As an all-purpose condiment added to rice, stews, grilled meats and fish across Ghanaian cuisine. How long does shito keep? Its high oil content and dried ingredients allow it to keep for weeks to months refrigerated in a sealed container.
- Dried shrimp, ground — 50 g (1.75 oz)
- Dried fish (herring or similar), ground — 50 g (1.75 oz)
- Dried red chile peppers, ground — 30 g (1 oz)
- Onion, finely chopped — 1 medium
- Garlic cloves, minced — 4
- Fresh ginger, grated — 10 g (1 tbsp)
- Vegetable oil — 250 ml (1 cup)
- Tomato paste — 30 g (2 tbsp)
- Salt and bouillon powder — to taste
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