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.
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
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1
Blend 2 oz dried shrimp (find at Asian or African grocery) in a food processor until coarsely ground; set aside.
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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.
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3
Heat 1 cup vegetable oil in a large, deep skillet or saucepan over medium heat.
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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.
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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.
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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.
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7
Taste and adjust salt. Allow to cool completely before transferring to a clean jar. Store refrigerated for up to 4 weeks.