Ghanaian Shito
A deeply savory Ghanaian chile condiment, darkened slowly in oil and served alongside waakye, rice and many everyday meals.
This is a practical home-kitchen version intended to support the recipes in the Fringe Table collection. Household and regional versions vary, so treat the quantities as a useful starting point rather than a claim to one definitive formula.
Ingredients & method
Ingredients
- 1 cup neutral oil
- 1 medium onion, roughly chopped
- 1 tbsp fresh ginger
- 3 garlic cloves
- 2 tbsp tomato paste
- 2 tbsp ground dried shrimp or fish, optional
- 2 to 3 tbsp ground dried chile, to taste
- 1 tsp smoked paprika
- 1/2 tsp ground cloves
- Salt to taste
Method
- 1. Blend the onion, ginger and garlic to a coarse paste.
- 2. Cook the paste in oil over medium-low heat, stirring often, until moisture cooks away and the mixture begins to darken.
- 3. Stir in tomato paste and cook until brick red, then add dried seafood if using, chile, paprika and cloves.
- 4. Continue cooking gently until the sauce is dark, glossy and thick. Season with salt and cool before storing.