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Home » Stews and Sauces » Shito Pepper - Shito Sauce

Published: Feb 5, 2020 · Modified: Feb 6, 2020 by K's Cuisine · This post may contain affiliate links ·

Shito Pepper - Shito Sauce

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Shito pepper ! Easy, delicious shito sauce that is versatile and can be served on variety of meals. This Ghananian hot sauce sometimes called kpakpo shito recipe is simple. Let me show you how to make shito.

shito pepper in white bowl

This shito pepper recipe is by Magaret Everitt. I met Magaret on a food group and this girl right here can cook! She is a real foodie and a hardworking adorable mum. The consistency which she churns food out in her kitchen for her and her 'crews' as she calls them is amazing and will make you want to go live with her if only just for a weekend. Not only is Margaret a good cook, she bakes and decorates cake beautifully (Watch out for a post on her business- N3 parties and bakes).

She is a fun, real person and no dull moment with her. She empowers and is down to earth. We share food tips, laugh and stories among many other things. We bond so well that it's hard to believe we only just recently met. Margaret loves sharing and has sent in her recipe to share with K's Cuisine readers.

I hereby present to you Margaret Everitt's Shito pepper sauce (Recipe and pictures all courtesy of Magaret).

WHAT IS SHITO

Shito is Ghanaian hot chili sauce also called kpakpo shito. It is made with peppers, fish, garlic, onions, oil, spices and others. These ingredients are usually blended together and cooked in oil till the sauce is formed. Shito is dark brown in colour and can be served as side to most dishes such as waakye, kenkey, white rice, as dip, topping and much more.

INGREDIENTS FOR SHITO PEPPER

For this shito pepper recipe, you'll need the following:

3-4 big onions

2 cloves garlic

½ cup grounded crayfish

3 Knorr cubes

1 cup shawa/bonga fish

2 Green kpakpo shito chilli (or to taste)

1 scotch bonnet (add more if you like it hot)

2 tablespoon tomato puree

3 inch fresh ginger

2 cups oil ( peanut oil, vegetable oil, rapeseed oil or use any of your choice)

HOW TO MAKE SHITO

This recipe is easy, detailed and you get the most delicious shito pepper ever. This is one of the best shito recipes and you won't be dissapointed.

ingredients for shito pepper displayed

1) Chop onions and ginger.

image

2) Wash the Shawa (dry fish) and set aside

image

3) Heat some oil in a pot and start frying the chopped onions and ginger in the oil.

image

3) Fry onions till brown

image

4) When onions browned, take off heat and sieve the oil.

image

6) Add some of the sieved oil from frying onions into the blender, add in the fried ginger/onions, Shawa/bongs fish, tomato puree and pepper. Blend smoothly

Do no use water for blending. The oil makes the pepper blend smoothly without water.

image
image
image

7) Pour blended pepper mixture back in same pot with the oil and start frying. Add more oil if need be.

image

8) Add the crayfish, maggi cubes and keep stirring the sauce to prevent it burning.

image

The sauce starts to bubble. lower the heat at this point.

mag shito

9) Then it looks like picture below and your shito is ready.

Shito

Eat with yam, beans or any food of choice. You can store in bottle jar.

Shito
Shito pepper inside jar

WHAT TO SERVE WITH SHITO PEPPER

Fried plantain

Yam check out my post on how to cook yam

Beans like Ewa Agoyin

HOW TO STORE SHITO PEPPER

Leave to cool completely before putting in airtight container or jars and store in the fridge for up to 1 month or in the freezer for up to a year.

MORE RECIPES ON THE BLOG

Jollof rice

Nigerian beef stew

Egusi soup

Puff Puff

If you try this recipe, rate it and leave comment below. Don’t forget to use the share button below and share on social media.

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This post was first published July 14, 2014. Republished to add printable recipe card February 2020.

shito pepper in white bowl
Print Recipe
4 from 4 votes

Shito Pepper - Shito Sauce

Shito pepper ! Easy, delicious shito sauce that is versatile and can be served on variety of meals. This Ghananian hot sauce recipe is simple. Let me show you how to make shito.
Prep Time5 minutes mins
Cook Time1 hour hr
Course: sauce, Side Dish
Cuisine: African, Ghanaian
Keyword: how to make shito, kpakpo shito, shito pepper, shito sauce
Servings: 1
Calories:

Ingredients

  • 4 large Onions
  • 2 cloves garlic
  • ½ cup Ground Crayfish
  • ½ cup Bonga fish
  • 3 Stock cubes - Knorr
  • 2 Green kpakpo shito pepper or to taste
  • 1 Scotch bonnet as much as you can tolerate
  • 2 tablespoons Tomato Puree
  • 2 cups Oil Rapeseed, peanut, vegetable or any other oil of choice.
  • 3 inch Ginger

Instructions

  •  Chop onions and peel the ginger.
  • Wash the Shawa (dry fish) and set aside.
  • Heat some oil in a pot and start frying the chopped onions and ginger in the oil.
  • Fry onions till brown and when onions are browned, take off heat and sieve the oil.
  • Add some of the sieved oil from frying onions into the blender, add in the fried ginger/onions, Shawa/bongs fish, tomato puree and pepper. Blend smoothly.
    Do no use water for blending. The oil makes the pepper blend smoothly without water.
  • Pour blended pepper mixture back in same pot with the oil and start frying. Add more oil if need be.
  • Add the crayfish, maggi cubes and keep stirring the sauce to prevent it burning.
    The sauce starts to bubble. lower the heat at this point.
  • Then it looks like picture below and your shito is ready.
  • Eat with yam, beans or any food of choice. You can store in bottle jar.

Notes

Serve with rice, plantain, yam or any food of choice.
To store, leave to cool completely before putting in airtight container or jars and store in the fridge for up to 1 month or in the freezer for up to a year.

" Friendship is not something you learn in school. But if you haven't learned the meaning of friendship, you really haven't learned anything"- Muhammad Alli

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Comments

  1. Jokzey says

    January 06, 2023 at 2:46 pm

    Hi, can we get a picture of the kpakpo shito chilli or we use Nigerian green scotch bonnet or green habanero pepper please?

    Reply
  2. kim says

    September 02, 2022 at 12:52 pm

    I live in Australia not sure where buy that fish
    Asian store perhaps.??
    Cheerk Kim F

    Reply
  3. Faustie says

    July 19, 2020 at 12:39 pm

    Really good!!! I tried this shito today and it came out delicious....
    I blended the fried (onions,ginger, garlic,kpakpo shito) with little water and omitted the bonga fish and then added herring's with half Maggi cube and 1teaspoon of salt
    Thank you

    Reply
    • K's Cuisine says

      August 07, 2020 at 2:41 am

      Hello Faustie, That's good to know. Thank you for the feedback.

      Reply
  4. Opeyemi says

    October 01, 2014 at 5:37 pm

    Tried my shito sauce and I love it,thanks K's Cuisine and Margret for giving us recipe

    Reply
    • K's Cuisine says

      October 06, 2014 at 11:35 pm

      Welldone Opeyemi.it's good to know you loved it and thanks for the feedback welcome

      Reply
  5. Tamara says

    September 21, 2014 at 8:41 pm

    Yes, I did. But I think I didn't soak it long enough. It was war. After a while, I gave up, made the sauce like that with bong a fish choking me in between the meal. Hahahaha... I'll try again some other time.

    Reply
    • K's Cuisine says

      September 22, 2014 at 11:34 am

      Aww..sorry to hear that.Next time you can also use a dry mill to blend the fish and then add to the pepper.

      Reply
  6. Tamara says

    September 18, 2014 at 5:23 pm

    Hian! It looks so easy here. I must try it tomorrow. Where do we put the scotch bonnet?

    Reply
    • K's Cuisine says

      September 18, 2014 at 6:05 pm

      You blend scotch bonnet with the fish 🙂

      Reply
      • Tamara says

        September 19, 2014 at 3:48 pm

        OMG! I've been struggling with the blending for like ten minutes now. What magical blender does one use??? I don tire o.

      • K's Cuisine says

        September 19, 2014 at 4:34 pm

        Oh no! Did you soak the dry fish in hot water to soften?

  7. Tyetye says

    July 15, 2014 at 3:18 pm

    when do u add the bonga fish?

    Reply
    • K's Cuisine says

      July 15, 2014 at 3:27 pm

      You blend the fish with the pepper. Sorry for the omission. Will edit now

      Reply
  8. Lubby says

    July 14, 2014 at 2:04 pm

    At what point will you add d dry fish?

    Reply
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