How to make shito pepper sauce


Shito is Ghanaian hot chili sauce also called kpakpo shito. It is made with peppers, fish, garlic, onions, oil, spices and others. These ingredients are usually blended together and cooked in oil till the sauce is formed. Shito is dark brown in colour and can be served as side to most dishes such as waakye, kenkey, white rice, as dip, topping and much more.


For this shito pepper recipe, you’ll need the following:

  • 3-4 big onions
  • 2 cloves garlic
  • 1/2 cup grounded crayfish
  • 3 Knorr cubes
  • 1 cup shawa/bonga fish
This image has an empty alt attribute; its file name is Shitto-1.jpg
  • 2 Green kpakpo shito chilli (or to taste)
  • 1 scotch bonnet (add more if you like it hot)
  • 2 tablespoon tomato puree
  • 3 inch fresh ginger
  • 2 cups oil ( peanut oil, vegetable oil, rapeseed oil or use any of your choice)
  1. Chop onions and ginger
This image has an empty alt attribute; its file name is Shitto-2.jpg

2. Wash the dried fish and set aside

This image has an empty alt attribute; its file name is Shitto-3.jpg

3. Heat some oil in a pot and start frying the chopped onions and ginger in the oil.

4. Fry onions till it turns brown

5. When onions browned, take off heat and sieve the oil.

6. Add some of the sieved oil from frying onions into the blender, add in the fried ginger/onions, Shawa/bongs fish, tomato puree and pepper. Blend smoothly

Do no use water for blending. The oil makes the pepper blend smoothly without water.

7. Pour blended pepper mixture back in the same pot with the oil and start frying. Add more oil as required.

8. Add the crayfish, maggi cubes and keep stirring the sauce to prevent it from burning.

The sauce starts to bubble. Lower the heat at this point.

9. Then it looks like picture below and your shito is ready.

The following food goes well with Shito:

  • Kenkey
  • Fried plantain
  • Yam (Boiled or fried)
  • Beans

How to store Shito

Leave to cool completely before putting in airtight container or jars and store in the fridge for up to 1 month or in the freezer for up to a year.

Source: kscuisine