Shito is the dark, spicy, savoury sauce that rescues plain rice and defines waakye plates. Make a jar once and you’ll use it all week.
Typical Ingredients
| Ingredient | Purpose |
|---|---|
| Dried pepper / chili | Heat + colour base |
| Ginger & garlic | Aroma |
| Onion | Sweetness/depth |
| Dried fish / smoked fish / prawns (optional but classic) | Umami |
| Oil | Frying + preservation |
| Tomato / paste (optional styles) | Body |
| Seasoning | Salt/stock — carefully |
Recipes vary by family — some are oilier, some fish-heavier, some milder.
Method Overview
- Blend pepper, ginger, garlic, onion (and soaked dried fish/prawns if using).
- Heat oil in a deep pan.
- Fry the blend slowly, stirring often, until dark, thick, and the raw smell is gone.
- Adjust salt.
- Cool completely before jarring.
Low-and-slow frying is the secret — rushing leaves a raw taste.
Storage
- Use a clean, dry glass jar.
- Keep oil covering the surface if your style allows.
- Refrigerate for longer life.
- Always use a dry spoon.
If it smells off, grows mould, or tastes strange — discard.
What to Eat Shito With
- Waakye
- Kenkey / banku
- Plain rice / jollof leftovers
- Eggs and yam
- Sandwiches and snacks
FAQ
How spicy should shito be?
Household preference. Make a milder base and add chili oil/pepper for heat seekers.
Can I make it without dried fish?
Yes — vegetarian styles exist; flavour will be different.
Why is my shito bitter?
Often burnt garlic/pepper or too-high heat. Fry gently next batch.
Original Sen Gideons kitchen guide. Not a commercial food-safety certification — use clean jars and common sense.