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Shito in glass jar with habanero peppers in the back with fish on white plate

Shito Pepper Sauce

Shito Pepper Sauce can spice up even the plainest dishes. This spicy Ghanaian condiment has a strong and smokey taste with a big kick of chili; adding a rich and bold African flavor with plenty of depth and complexity.
Course Condiments
Cuisine African
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 30 People
Calories 88kcal


  • 2 White sweet onions chopped; red onions will also work
  • 3 ½ Inch Fresh Ginger Cut in small pieces
  • 4 Habanero Pepper or Scotch bonet pepper
  • 1 ½ Cup Palm Oil or olive oil, vegetable oil, avocado oil, coconut oil
  • 6 Tbsp. Tomato Paste
  • 1 Tbsp. Parsley Flakes
  • 2 Tbsp. Chili Powder
  • 6 Oz. Ground Shrimp or ¾ cup
  • 1 ½ Cup Ground Crayfish
  • 1 Cup Hot Water
  • 2 Tbsp. Black Pepper
  • 1 Tbsp. Kosher Salt


  • In a blender or food processor blend the onions, ginger, and peppers.
    In a heavy-based saucepan, add the oil. When the oil is hot, add the onion and pepper mixture and tomato paste. Stirring continuously, cook over a medium heat for 2–3 minutes. 
    Add the parsley flakes and stir. Cover and cook for 10 minutes on medium low heat.
    dried fish added to sauce
  • Next, add the chili powder, shrimp, dried fish, salt and pepper, and water. Reduce the heat to low.
    Cover and let simmer for 25-30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
    When you see the oil at the top of the Shito, the sauce is complete. Remove the sauce from the heat, let cool, and refrigerate in an air tight container for 1 month, or longer in the freezer.
    pepper sauce on brown board in clear jar



You can purchase ground fish, shrimp, and palm oil at most international supermarkets.
Because this recipe is made with palm oil, it will become solid when cooled at room temperature. If the sauce become solid, simply return the heat to the stove and add increments of ¼ cup water to loosen the sauce. 
When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).
Calories are estimated per serving. 


Serving: 30People | Calories: 88kcal | Carbohydrates: 17g | Protein: 5g | Cholesterol: 15mg | Sodium: 206mg | Potassium: 352mg | Fiber: 5g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 28mg | Calcium: 6mg | Iron: 5mg