Friday, June 22, 2012


Shito (sometimes spelled shitor) is an essential condiment in Ghanaian cuisine. It's damn good with any type of Ghanaian food, but also as a rub for grilling, as an exotic dipping sauce for fish, or a spicy marinade for vegetables. You can also add a dollop to homemade mayonnaise to give it a great kick.

The shrimp powder or paste can be purchased at any Asian grocer; as can the dried anchovies. However, the dried anchovies are usually sold whole, so you‘ll need to turn them into a powder using an electric spice grinder or mortar and pestle.

Prep time: 1 cocktail

1 cup canola oil
2 small onions, chopped finely
3-inch piece ginger, finely minced
3-4 ounces tomato paste
2-4 TBSPS Siracha
2 tsp salt
2 TBSP powdered shrimp (you can substitute shrimp paste)
2 TBSP dried anchovy, powdered
12 drops liquid smoke

Heat oil over medium heat. Add onion and ginger. Stirring frequently, sauté for 15 minutes or until onions turn a nice golden to golden brown.

Add tomato paste and stir very frequently 5-10 more minutes.

Add chili paste and sauté 10 more minutes, stirring frequently.

Add salt, shrimp, anchovy, and liquid smoke. Reduce heat to a low simmer and stir very frequently for 15 minutes. Remove from heat and let cool at least 1 hour before serving.

This recipe stores well in a jar or other narrow container. The oil will separate a bit, but this buffer will keep it from going bad. It'll store indefinitely.

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