Shito (Black Pepper Sauce)

Name: Shito (Black Pepper Sauce)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16 servings
Cuisine: West African
Ingredients: 1 cup vegetable oil; 2 oz dried shrimp (find at Asian or African grocery); 2 yellow onion, roughly chopped; 4 roma tomatoes, quartered; 6 scotch bonnet peppers (or habanero), stemmed; 2 tbsp black pepper, coarsely ground; 2 tsp fresh ginger, peeled, chopped; 6 garlic cloves, peeled; 1 tsp salt; 2 fish or chicken bouillon cube, crumbled

65 minMediumServes 16120 cal/serving

West AfricanSauceStovetopStandardLow CarbLow-Sodium

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Ingredients

1 cup vegetable oil
2 oz dried shrimp (find at Asian or African grocery)
2 yellow onion, roughly chopped
4 roma tomatoes, quartered
6 scotch bonnet peppers (or habanero), stemmed
2 tbsp black pepper, coarsely ground
2 tsp fresh ginger, peeled, chopped
6 garlic cloves, peeled
1 tsp salt
2 fish or chicken bouillon cube, crumbled

Instructions

1

Blend 2 oz dried shrimp (find at Asian or African grocery) in a food processor until coarsely ground; set aside.
2

In the same blender, combine 2 roughly chopped yellow onion, 4 quartered roma tomatoes, 6 stemmed scotch bonnet peppers (or habanero), 2 tsp peeled, chopped fresh ginger, and 6 peeled garlic cloves. Blend to a coarse paste.
3

Heat 1 cup vegetable oil in a large, deep skillet or saucepan over medium heat.
4

Add the blended paste and cook, stirring frequently, for 15 minutes until the water evaporates and the mixture begins to fry in the oil.
5

Stir in the ground dried shrimp (find at Asian or African grocery), 2 tbsp coarsely ground black pepper, 2 crumbled fish or chicken bouillon cube, and 1 tsp salt.
6

Reduce heat to medium-low and continue cooking, stirring often to prevent burning, for 25 to 30 minutes until the sauce is very dark, thick, and the oil has fully separated and rises to the surface.
7

Taste and adjust salt. Allow to cool completely before transferring to a clean jar. Store refrigerated for up to 4 weeks.

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Questions

What is Shito (Black Pepper Sauce)?

Ghana's beloved all-purpose chili condiment made by slowly frying dried shrimp, tomatoes, onion, and an abundance of black and chili peppers in oil until deeply caramelized and shelf-stable. A small spoonful transforms any plate of rice, grilled fish, or eggs. This reference files it under West African sauce: made on the stovetop, rated medium and about 65 minutes start to finish.

How do I know when Shito (Black Pepper Sauce) is done?

Go by the cues in the method rather than the clock. Step 6: cook until the sauce is very dark, thick, and the oil has fully separated and rises to the surface.

What can I use instead of Scotch bonnet in Shito (Black Pepper Sauce)?

The entry for Shito (Black Pepper Sauce) calls for 6 scotch bonnet peppers (or habanero), stemmed. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Shito (Black Pepper Sauce)?

Yes, it is properly hot. The heat in Shito (Black Pepper Sauce) comes from 6 scotch bonnet peppers (or habanero), stemmed. For a milder plate, remove the seeds and ribs from the scotch bonnets, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Shito (Black Pepper Sauce) keto-friendly?

A serving of Shito (Black Pepper Sauce) carries 10 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

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