Shito
West Africa's answer to hot sauce. Savory, spicy, and deeply umami. This black pepper sauce goes with absolutely everything.
Instructions
How to Make Shito
Prep the Aromatics
Blend the scotch bonnet peppers, garlic, and ginger together to form a smooth paste. Set aside. This is your flavor base.
Caramelize the Onions
Heat oil in a heavy pot over medium heat. Add chopped onions and fry until very dark - almost burnt. This takes about 20 minutes. Don't rush it. The deep caramelization is what gives shito its signature dark color.
Build the Flavor
Add the pepper-garlic-ginger paste to the caramelized onions. Cook for 10 minutes, stirring frequently. Add the ground dried shrimp and dried fish if using.
Add Remaining Ingredients
Stir in the tomato paste, paprika, and cayenne. Mix well to combine everything. Reduce the heat to the lowest setting.
Slow Cook
Simmer on the lowest heat for 30 minutes, stirring frequently to prevent burning. The oil will start to rise to the top when it's ready. Season with salt to taste.
Store
Let cool completely before transferring to sterilized jars. The oil layer on top helps preserve it. Keeps 1 month refrigerated, 3 months frozen.
Chef's Tips
- The burnt onions are intentional - don't be afraid of the dark color
- Shito gets better with age - make it a few days ahead for best flavor
- Traditional recipe uses palm oil for more authentic taste
- Vegetarian version: skip dried shrimp, add extra mushroom powder for umami
- Use as a condiment for rice, eggs, bread, grilled meats - everything
- Pronounced "shi-TOH" - the name means "pepper" in Ga
Nutrition (per tablespoon)
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