Shito
Shito is a hot Ghanaian pepper condiment with fish-rich, oil-cooked and fresh pepper forms; this measured version follows a recipe collected in Ghana’s Northern Region.
Zoe Adjonyoh’s seafood shito (Guardian batch)
A seafood shito variant by Zoe Adjonyoh, using dried prawn and smoked fish in a cooked chilli and onion base.
History
One modern source-specific batch; no historical origin is established.
Ingredients
Scaling: source batch only
Rapeseed, sunflower or vegetable oil
500 mL
Red onionsdiced
3 pieces
Garlicchopped
3 cloves
Guinea peppersground
4 pieces
Gingerchopped
7.5 cm
Thyme or rosemarychopped
15 mL1 tbsp as recorded
optionalGreen kpakpo shitowith seeds
75 g
or green Scotch bonnet or 2 tbsp dried flakesTomato purée
74 mL5 tbsp as recorded
Chicken stock
100 mL
125 g
Dried ground prawnor shrimp/crayfish
100 g
Dried smoked fish powder
50 g
15 mL1 tbsp as recorded
Sea saltcrushed
4.9 mL1 tsp as recorded
Method
Risks and precautions · Elevated risk
Fish and crustacean allergens
Dried fish and prawn/crayfish are ingredients and regulated food allergens in many jurisdictions.
Hazard sourceIdentify fish and crustacean ingredients and prevent cross-contact.
Control sourceThe source's one-month refrigerated storage claim is not independently validated.
Do not treat oil rising during cooking as proof of safety.
- Heat a pan with some of the measured oil. Cook the onion for 2–3 minutes until translucent.
- Add garlic, guinea pepper, ginger, optional herbs and chilli. Fry for a few minutes.
- Stir in tomato purée and stock; cook to a thick paste.
- Add chilli powder and cook, stirring, for 10 minutes.
- Add dried prawn and smoked-fish powders, black pepper and salt. Cook on low heat for 30 minutes, stirring frequently. The source describes rising oil as a culinary cue, not a validated safety endpoint.
- Cool before transferring to jars. The source suggests a layer of oil and up to one month refrigerated; that storage advice is not independently validated and is not a safety guarantee.
Conditions
Active time45 min
Places
Ghana
Documented preparation · Country evidenceA source association, not an origin claim.
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Sources
The Guardian; Zoe AdjonyohInspiration · Process · Geography
A Ghanaian recipe for fish and chipsIngredients and method follow this source-specific batch; prose is independently written.