Hello Hive
Good day, 
Today, I’m bringing a taste of Ghana right here to Nigeria. I’ll be sharing how I made a popular Ghanaian sauce, Shito peppered sauce, for my Nigerian customer base. My home people 
About four weeks ago, one of my customers asked if I could prepare Shito. Apparently, he tasted it from another friend and liked it. He then asked, knowing that I have a Ghanaian background.
Shito is a famous Ghanaian sauce, and back in my school days in Ghana, we used to call it “student companion” because, if properly prepared, it could last a whole term.
I actually learned how to make it during my secondary school days while living with my headmistress. She ran a Shito business, and we students helped her out. That was how I unknowingly acquired a skill that I would still be using almost 20 years later.
So, when my Nigerian customer made the request, I told him that Shito was the first business I started when my family moved from Ghana to Nigeria, and that I had plans to restart it. However, his request prompted me into action, especially since I’m currently preparing for a fair.
Let me take you through how I made Ghanaian Shito peppered sauce right here in Nigeria. People are often surprised when I tell them it can last up to two months if properly prepared and stored.
Ingredients
Vegetable oil
Onions (10 medium-sized)
Ginger
Tomato paste
Powdered pepper
Dried fish (blended into powder)
Shrimps powder
Meat (beef)
Seasoning and salt
Step 1
Peel your onions and ginger, then blend them into a thick paste. Blend your dried fish, pepper, and shrimps into powder as well.
Step 2
Steam your beef because you’ll need the stock. Optional though. Chop the meat into small chunks and fry it until golden. The meat is an added attraction for sales.
Step 3
Using the same oil you fried the beef in, add your onion-ginger paste and let it fry until all the water has evaporated.
This is the secret to Shito’s long shelf life.
After frying for about 40 minutes, you’ll notice that the oil begins to bubble. This is your sign that the water has evaporated.
Step 4
Add your tomato paste. For the quantity I made, I used two rows of tomato paste. Mix the paste with the beef stock before adding it to the pot, then allow it to fry. As I said earlier, adding your meat stock is optional.
When making Shito, be generous with vegetable oil due to the lengthy frying process.
Step 5
Let it fry on low heat for an additional 40 minutes to 1 hour. You’ll know the water has dried when the mixture begins to bubble and clump together. At this stage, add your dried ingredients.
Step 6
Begin adding your powdered pepper according to your preferred level of spiciness. Let it cook for about 10 minutes. Then add your powdered dry fish and shrimps.
This is where the colour changes to brown, one of the signatures of good Shito.
Note: The dry ingredients absorb oil quickly, so if the mixture looks too dry, add more oil to prevent burning.
Finally, add your seasonings to taste and let it all cook on low heat for an additional 30 minutes. Your Shito peppered sauce is now ready. At this time, all water must have evaporated.
Allow it to cool completely before packaging.
My customers were amazed by the taste, colour, and the guaranteed shelf life of properly stored products.
Thank you for stopping by today. Cheers!