Shito (Ghanaian Spicy Sauce)
- 10 Medium Size Sweet or Yellow Onions
- Large Size Ginger
- 15 Pieces of Habanero Pepper Add more if you want more heat
- 1 Cup + Extra (8.5oz) of Fish Powder
- 2 Cups (16oz) of Shrimp Powder
- 4 Cans Tuna in Water (5oz each, 20oz total)
- 3 Cans Tomato Paste (6oz each, 18oz total)
- 1 Chicken Maggi Cube
- 1 Shrimp Maggi Cube
- 2 Tbsp Paprika
- 8 Cups Vegetable Oil (1/2 Gallon)
- Pinch of Curry Powder for the Oil
Please read before trying the recipe
- Before we dive in, I just want you all to know that this is probably not the usual way most people make their Shito. One of my aunts recently told my mum how she makes her Shito and my mum decided to give it a try. Ever since then, we have been making it this way. This procedure is extremely easy – instead of standing by the stove and adding things step by step, this method basically combines everything and all you have to do is stir the Shito every few minutes in order to prevent it from burning. Try this recipe and let me know how it turns out!
- Blend the onions, pepper, and ginger and transfer to a large rubber bowl
- Add in all of the tomato paste and mix with a wooden spatula until well combined
- Add the fish powder to the large bowl and allow it to sit – do not mix!
- Next, sieve the shrimp powder into the large bowl as well and mix it really well
- Add the shrimp and chicken Maggi cubes to the large bowl and continue to mix (This is the only time we use Maggi cubes at home)
- The next step is to drain the water from the four cans of tuna and transfer the actual tuna to an Asanka/Apotɔyowa
- Mash the tuna until light and soft and transfer it to the large bowl (or you can use a food processor or a masher to beat the tuna until it is very soft)
- Place a large pot on the stove (on medium-high) and add the vegetable oil
- Allow the oil to get very hot then add just a pinch of curry powder (about ¼ – ½ teaspoon) to the oil then transfer everything from the large rubber bowl to the hot oil
- Mix everything really well once it is in the oil and allow it to cook for several hours
- Once the Shito is on the stove, make sure to mix it OFTEN (every 15 – 20 minutes), in order for it to cook properly and to prevent it from burning
- Taste it for hotness – feel free to add more Paprika if you would like, but make sure to add it early on – do not wait till the Shito is halfway cooked!
- After several hours (I think we cooked ours for over 13+ hours), taste the Shito and allow it to completely cool
- Use the Shito right away or place the Shito in jars/bottles and refrigerate until ready to use. Enjoy!