MY DELICIOUS SHITO

December 2, 2024
By Dr. Naomi Kwafo

WHAT IS SHITƆ

This word pronounced “shitOR” is translated from the Ga language of the Ga tribe of Ghana to mean “chilli”, is a local black spicy pepper hot sauce. Shito is a popular condiment paired with absolutely anything from a spread on bread, to rice to various swallows and has a rich umami taste. In this recipe, tiny beef pieces were also added as a delicious surprise for my loved ones but this is optional. The making of this hot chilli pepper sauce is a labour of love and as such when larger portions are made, it can be shared with family and friends especially this Christmas period as part of a food hamper or just on its own.

Ingredients you will need to make shitɔ are as follows:

Prep Time 1 hour

Cook Time 2 hours and 20 minutes

Total Time 3 hours and 20 minutes

INGREDIENTS

10 medium onions (half red and half white)
10 cloves of garlic cloves
100 g of blended ginger
2 tbsp dry rosemary or 1 stick of fresh rosemary
1/4 cup tomato paste
1 cup of blended roasted dry red chilis
1 teaspoon of powdered black pepper
1 teaspoon of aniseed/anise seeds
2 cloves of whentia/grains of selim/uda
Half grated nutmeg or calabash nutmeg
2 cups of dry smoked shrimps/crayfish smooth or roughly blend
2 cups of dry herring smooth or roughly blend
5 Bay leaves
3 L oil of choice – coconut, canola, sunflower, groundnut
Any bouillon powder/cube of choice. I used both chicken and shrimp cubes.
Salt to season (tt)
Tiny beef chunks (optional)

INSTRUCTIONS

Blend the onions, garlic and ginger with 1/4 cup of oil till smooth.
Blend all the spices together and add to number 1.
In a deep pot (preferably non-stick) at medium heat, heat up a litre of the oil (I added my oil from frying my meat). Make sure not to over heat the oil.
Add in your blended mix from (no.1 & 2) and stir it in without ceasing (Shito must constantly be stirred so as not to burn and give a bitter taste) for 15 minutes.
Add in bay leaves and stir for another 5 minutes to release its aroma.
Add tomato paste, stir and continue simmering for 40 minutes.
The tomato paste should now be evenly dispersed with a red colour change and reduction in portion size as the fluid evaporates.
Continue simmering for another 70 minutes when the red colour darkens to a black colour and you begin to see yellowy foam bubbles internally around the pot to indicate that the wet ingredients have reached their dry state therefore the chilli powder, shrimp and herring blends can be added.
Let everything cook for another 5-10 minutes then add your beef chunks and coconut oil for extra flavour if available. Add salt to taste.
YOU MUST ALWAYS USE A CLEAN DRY SPOON when serving to avoid spoilage.
Storage; allow shito to cool completely before storing in clean airtight jars ready for distribution.

Refrigerate for longer shelf life ALWAYS WITH A LAYER OF OIL on the surface of your shito.

FOR TINY BEEF CHUNKS PREPARATION (OPTIONAL)

Wash and dice beef into very small cube pieces.
Add blend of onion, garlic and ginger (fresh or in powder form).
Season with bouillon of choice or salt to taste till completely cooked.
Fry in any oil of choice till completely dehydrated and crunchy but not burnt. This used oil can be used in shitor making.

NOTES:

It’s advisable to have all your ingredients apportioned before you begin. It saves time and it prevents you from forgetting anything. If you do find your shito is lacking oil at any point, please add so as not to burn. The above recipe makes a lot of shito, and as such, usually lasts for months on end to almost a year as it’s devoid of moisture. Do feel free to adjust the quantity of ingredients to your liking. There’s no one way of doing anything so feel free to add on or subtract as you see fit. Happy shito making and don’t forget to share it with your loved ones!!