West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shito
Ghana's intensely savory black pepper sauce — dried fish and shrimp blended with chiles and spices into a deeply umami condiment that transforms any meal.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Fry Aromatics: Heat the oil in a saucepan over medium heat. Fry the grated onions, ginger, and garlic for 10-15 minutes until the moisture evaporates and they turn slightly golden.
- 2
Cook Tomato Paste: Stir in the tomato paste and chili powder. Fry for another 10 minutes. The oil will turn a deep red color.
- 3
Add Powders: Reduce the heat to very low. Gently fold in the dried fish powder and dried shrimp powder. Stir well to ensure there are no lumps.
- 4
Simmer and Darken: Crumble in the bouillon cubes. Allow the sauce to simmer gently for 30-40 minutes, stirring frequently to prevent the powders from burning at the bottom. It will gradually turn from deep red to a very dark, almost black color.
- 5
Cool and Store: Once the oil floats generously at the top and the sauce is dark and fragrant, remove from heat. Allow it to cool completely before transferring to sterilized glass jars. It will keep for months at room temperature.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
54/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1075
Calories
15 g
Protein
9 g
Carbs
111 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shito is Ghana's deeply savory black pepper sauce, its name meaning simply pepper in the Ga language. It is built by slow-frying onions, ginger, garlic, and dried chilies in oil, then darkening the mixture with ground dried fish and shrimp until it turns almost black and keeps for weeks. Found on nearly every Ghanaian table and packed in students' suitcases abroad, it is as much a pantry insurance policy as a condiment.
Listahan note
This version leans into the long, patient fry that gives shito its keeping quality and roasted depth, balancing the dried seafood so it reads as umami rather than fishy. It is meant to be jarred and spooned onto everything.
Technique cues
- Fry the aromatics low and slow until the oil itself takes on color; this gentle caramelization is what gives finished shito its keeping power and roundness.
- Add the ground dried fish and shrimp only after the onions have darkened, then keep stirring so the seafood toasts evenly instead of catching and turning bitter.
- Cook until the oil clearly separates and floats above the solids, the visual cue that enough moisture has driven off for the sauce to store safely.
Kitchen flow
- Parallel prep
- Grind the dried fish and shrimp while the onions are frying so each component is ready the moment the previous one darkens.
- Make-ahead
- Shito is designed to be made ahead; a single batch keeps for weeks and improves after a few days as flavors meld.
- Leftover move
- Spoon cold shito over rice, eggs, boiled yam, or grilled fish; it turns plain staples into a full plate.
- Cleanup rhythm
- Wipe the oily pot with paper towel before washing, and run the blender immediately so the seafood smell does not linger.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
vegetable oil
frying medium and preservative
Purpose: A generous amount of oil both cooks the aromatics and seals the finished sauce, which is what lets shito keep for weeks.
Handling: Use enough that the solids stay submerged; the oil layer on top is essential, not excess.
Adaptation: Neutral oils like canola or sunflower work; avoid strong olive oil that competes with the seafood.
dried chili pepper
heat and base flavor
Purpose: Ground dried chilies give shito its defining heat and the dark color its name promises.
Handling: Grind dried chilies to a coarse powder and adjust quantity to your heat tolerance.
Adaptation: A mix of dried cayenne and a milder chili lets you keep depth while dialing back the burn.
ground dried fish
umami backbone
Purpose: Smoked and dried fish gives shito the savory, almost meaty depth that distinguishes it from a plain chili oil.
Handling: Grind dried or smoked fish to a fine powder before adding so it disperses evenly.
Adaptation: Dried anchovy or extra dried shrimp can stand in if dried fish is hard to source.
dried shrimp
secondary umami
Purpose: Ground dried shrimp layers a sweeter, brinier note on top of the fish for a fuller savory base.
Handling: Pulse to a powder along with the dried fish for a uniform texture.
Adaptation: Increase the dried fish slightly if avoiding shrimp, though the flavor shifts.
onion
aromatic foundation
Purpose: Slow-fried onions provide the sweet, caramelized base that all the heat and umami builds on.
Handling: Blend or finely chop so they melt into the oil rather than staying chunky.
Adaptation: Shallots give a slightly sweeter, more concentrated result.
ginger and garlic
warming aromatics
Purpose: Ginger and garlic add brightness and pungency that keep the dark sauce from tasting flat.
Handling: Blend to a smooth paste so they fry down without burning in pieces.
Adaptation: Pre-made ginger-garlic paste works as a time-saver.
Technique notes
- Keep a window open and the heat moderate; the long fry releases sharp chili and fish aromas that fill a kitchen fast.
- Stop adding heat the moment the oil separates and the solids stop sizzling actively, which signals the sauce is dry enough to store.
- Pack finished shito into a sterilized jar and always keep a clean oil layer on top to extend its shelf life.
Ingredient swaps
- Shellfish-free direction
- Drop the dried shrimp and lean on extra dried fish, or use only dried fish for a shellfish-free jar.
- Lower-sodium direction
- Choose unsalted dried seafood and add salt to taste at the end so you control the total.
- Milder direction
- Replace half the hot chili with sweet paprika to keep the color and depth with far less burn.
- Pescatarian note
- Shito is naturally seafood-based with no meat, fitting a pescatarian pantry.
Serve alongside
- Plain jollof or boiled rice
- Boiled yam or plantain
- Fried eggs
- Grilled tilapia
- Cold malt drink
- Chilled sobolo
- Ginger beer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store shito in a clean airtight jar with a layer of oil on top, refrigerated for up to a month or longer. Always use a clean dry spoon to avoid introducing moisture. It freezes well in small portions and thaws with no loss of texture.
Equipment
- Blender or food processor
- Heavy deep pot or wok
- Spice grinder for the dried seafood
- Sterilized glass storage jars
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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