How To Prepare Shito

Welcome to our blog, In todays topic, we will be talking about how to prepare shito. We will give you a step by step on how to prepare shito. Kindly stay with us.

Shito is a delectable spicy pepper sauce made with dried fish and prawns, onions, garlic, chillies, and other seasonings. Everything tastes better because to the deep umami flavor of this dark-colored Ghanaian sauce.

Ghana shito is incredibly adaptable. It is utilized in ways that are comparable to ketchup or a chilli sauce in the regional Ghanaian cuisine. As a side, dip, or even dressing, it is versatile. It is customarily consumed with kenkey, waakye, banku, and numerous other dishes from Ghana. But it also tastes fantastic spread on bread, in a salad or stirred into pasta, or on grilled meat, fish, or vegetables.

A little of this Ghanaian sauce goes a long way to improve dishes because it is flavorful, fragrant, and rich. It is an excellent method to consume flavorful cuisine on a budget. When I was a student, shito sauce would have come in handy because it was inexpensive. Wish I had known about it back then.

INGREDIENTS

• 1 ½ cups Vegetable oil
• 3 pieces Onions medium, peeled and sliced
• 4 cloves Garlic peeled and cut into smaller pieces
• 5 cm Ginger root (½ a thumb size)
• 2 Scotch bonnet stalk removed
• 2 tablespoons Tomato puree
• ½ cup Dried fish pieces
• 1 tablespoon Chili flakes/powder
• ½ cup Ground shrimp
• 1 teaspoon Ground cloves
• Salt to taste

Steps To Prepare Shito

• Remove the bones from the dried fish and chop it into smaller pieces. Just before you start cooking, wash and soak in some water. Later blending will be simple as a result.
• Heat oil in a pan (use a non-stick pan if you have one) under medium heat.
• To the oil, add the onions. Stir often until the onion slices are just starting to become transparent and golden. It will take 10 to 15 minutes.
• Remove from heat and allow to cool. In that time, drain the fish and pour into a blender. Prepare the scotch bonnet and garlic. Add into the blender with the tomato puree and ginger root.
• Add the onion and the oil into the blender and puree. Pour the blended mixture back into the pot and place on low heat.
• Add the dried shrimp, pepper flakes, cloves and a dash of salt.
• Stirring often to prevent burning, allow to simmer slowly. Add more oil if the sauce seems to be lacking in moisture.
• The colour will change gradually and by the time the sauce is done, it will be quite dark. This will take around 20 mins.
• Allow to cool and keep in a closed container. Refrigerate and use as needed.

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