A deeply savory, fiery black sauce of dried shrimp, dried fish, ginger and chilies slow-cooked in oil, essential to Ghanaian cuisine.
Ghanaian Shito is a real, traditional Ghanaian dish, known as Spicy Dried Shrimp and Chili Sauce. A deeply savory, fiery black sauce of dried shrimp, dried fish, ginger and chilies slow-cooked in oil, essential to Ghanaian cuisine.\n\nShito, meaning 'pepper' in the Ga language, is a foundational Ghanaian condiment found in nearly every household, traditionally simmered for hours to develop its intensely savory, umami-rich flavor from dried seafood and aromatics.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 16
Heat the oil in a heavy pot over medium heat.
Add onion, garlic and ginger, frying gently for 10 minutes until fragrant and golden, being careful not to burn.
Stir in the ground dried shrimp and dried fish, frying for another 10 minutes.
Stir in the ground dried chilies and tomato paste, cooking for 5 minutes.
Reduce heat to low and simmer, stirring occasionally, for 45 minutes to 1 hour until the mixture turns deep, dark brown-black and the oil separates slightly on top.
Stir in stock cubes and salt, cool completely, and store in a sealed jar; shito keeps for weeks refrigerated.
Cook shito low and slow for the full simmering time — rushing this step results in a sauce that tastes raw and harsh rather than deeply savory and complex.
Grind the dried shrimp, fish and chilies as finely as possible for the smoothest, most traditional texture.
A layer of oil floating on top once cooled is normal and helps preserve the sauce; stir it back in before using.
Some households add a bit of crayfish powder alongside the dried shrimp for extra umami.
A version with extra chilies makes an even spicier shito for those who prefer more heat.
Use shito as a condiment on rice, waakye, grilled meat or fish — it's extremely versatile.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Shito, meaning 'pepper' in the Ga language, is a foundational Ghanaian condiment found in nearly every household, traditionally simmered for hours to develop its intensely savory, umami-rich flavor from dried seafood and aromatics.
Yes, reduce the quantity of dried chilies significantly, though shito is traditionally meant to have a real kick.
Stored in a sealed jar in the refrigerator, it keeps for several weeks, and the oil layer on top helps preserve it.
African, Caribbean or Asian grocery stores typically carry both dried shrimp and dried herring or similar dried fish.
Per serving (30g / 1.1 oz) · 16 servings total
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