African Recipes

How To Prepare Ghana Shito

2 Mins read

How To Prepare Ghana Shito

How To Prepare Ghana Shito. Shito is very popular and delicious hot pepper sauce prepared with dried fish along with onions, chili, garlic, and some spices.

 

 

IT IS TRADITIONALLY EATEN WITH:

GHANA SPECIAL KENKEY

HOMEMADE WAAKYE

HOMEMADE CASSAVA FLAKES (GARI)

and many other GHANAIAN DISHES

Mostly eaten in many homes and school, this sauce is known throughout Ghana and sold in Jars at markets or stores.

Ghana shito is a very versatile. In the local Ghanaian cuisine, it is used in ways similar to a chilli sauce or ketchup. It can be used as a side, dip or even dressing.

However, it tastes amazing spread on bread, in a stir-fry or salad, stirred into pasta; on barbecue meat, fish or vegetables; anything really.

In this article, I want to teach you how to make an exceptional shito at the comfort of your home.

 

HISTORY OF SHITO

The name Shito derives from the Ga language, which translates to “spicy”. The combination of spices and fish may be different depending on the area and village, providing the world with several variations of shito.

 

HOW TO STORE SHITO

Make sure the sauce is simmered in oil which allows the moisture to dissipate as the sauce thickens.

Pour shito in a jar which is clean and void of water

It is important for the sauce to have a layer of oil totally covering it. This can help it last for weeks in a fridge or in a warm place.

 

 

RECIPE INGREDIENTS

1 tablespoon dried crushed Herrings

3 teaspoons dried powdered shrimp

7 chili pepper

4 tablespoons tomato puree

3 cloves Garlic

1 inch root ginger

5 red onions

2 teaspoons nutmeg

food seasonings of choice

Vegetable cooking oil

Salt

 

 

DIRECTIONS ON HOW TO PREPARE GHANA SHITO

Wash and clean ginger, pepper, garlic and onion. Cut into pieces and pour in blender

Heat oil in a pan under medium heat.

Pour in your blended mixture. Cook and stir for about 7 minutes until it thickens.

Pour in tomato paste. Stir for about 10 minutes.

Stir in powered shrimps and herring. Add salt, nutmeg and seasonings

Cook until the stew changes to light brown in colour. Lower heat and keep stirring to avoid burning stew. Remove from heat when colour has changed to dark brown and oil appears on top

Allow to cool and keep in a closed container with oil on top. Refrigerate and use as needed.

 

TRY OTHER AFRICAN RECIPES

AGBELI KAKLO

HOW TO PREPARE AKYEKE

HOW TO PREPARE ETOR

HOW TO GRILL TILAPIA

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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