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.
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.
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.
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.