In Ghana, shito is a highly well-liked hot sauce. Even though the cooking procedure takes a while, it is really worth it. In Ghana, shito is consumed with nearly anything. Shito is very commonly used by students who are in boarding houses due to its long life span.
Ingredients
10 big onions
2 cups of fresh ginger root, cut into cubes.
10 garlic cloves
2 tablespoon fresh or dried rosemary
2 tablespoon dried or fresh thyme
20 habaneros
6 cups of vegetable oil
(Dry fish or shrimp powder) 2 cups of dry herring powder
1 tablespoon of salt
How to make it:
First, make a fine powder out of the dry fish and set it aside.
Peel the garlic, clean it, and chop it into little cubes before cutting the onions and ginger.
Peel the garlic, clean it, and chop it into little cubes before cutting the onions and ginger.
Use the oil to combine everything at this point. They include the habanero peppers, rosemary, thyme, ginger, garlic, and onions. DON’T mix with water. To combine the components, use only oil.
The cooking time can be sped up by blending the ingredients using only oil. Since making shito can take a very long time. We’ll therefore combine all the ingredients using only oil to shorten the cooking time. The better, the less water.
The mixed mixture should be put in a big pot and simmered on a medium to low heat. Simmer this for however long it takes for the onion water to completely evaporate. It ought to take roughly one hour and thirty minutes.
Yes! Yes, I did say one hour and thirty minutes. Now consider how long it would have taken to combine the items if we had used water instead.
To keep the shito from burning, don’t forget to stir it every five minutes.
Stir in the herring powder after one and a half hours. For an additional 30 minutes, simmer on low heat.
From beginning to end, this should take roughly two hours.
Three (16 oz) jars of this recipe’s output. Put them in glass jars to store.
Enjoy with jollof rice, kenkey etc.
