Shito (black pepper) is one of Ghana’s most loved sauces and it is in every home. After it is prepared, if it is well-preserved, it can last from months. It is a ready-to-eat sauce that goes with yam, potatoes, rice, gari, bread, kenkey and act as a dipping sauce. All you need are jars to store them.
- 1 liter of vegetable oil
- 4 onions
- 75 g of ginger
- 1 bulb of garlic
- 300 g tomato paste
- 4 fresh ripe tomatoes
- 3 x 50 g packets ground dried shrimp, fish or crayfish
- 30 g dried chilli flakes (increase if you like it extra hot)
- 2 tsp each smoked paprika, ground cumin, ground coriander
- salt to taste
- Blend the onions, ginger and garlic.
- Fry the blended mixture in the oil for about 8 minutes.
- Add the tomato paste and fry for about 10 minutes to get rid of the sour taste.
- Add your blended tomatoes and leave to cook for about 20 minutes until it has release all the moisture. Keep stirring it to prevent it from burning.
- Add the dried ground ingredients and spices and stir.
- Add the salt as preferred and stir.
- Leave to cook for about 20 minutes until it obtains a rich brown color.
- Leave to cool completely before pouring them into jars.
Nb: Ensure there is enough oil on the surface of the jar to help it last longer. Use a dry spoon to fetch the sauce when needed. You can store it in the refrigerator or freezer for prolonged life span.
Enjoy Cooking, Yours truly, Lady Elolo