How to Make Shito (Easy Method)

Shito, a traditional Ghanaian condiment, has been captivating taste buds for generations with its complex blend of spices and umami-rich ingredients. In this post, we embark on a journey through the world of Ghanaian cuisine, uncovering the secrets behind this beloved culinary gem. Buckle up as we explore the depths of flavor and cultural significance that make Shito a must-try addition to any meal. Get ready to tantalize your taste buds and embark on a gastronomic adventure like no other!

Shito is unique for several reasons:

  1. The blend of spices: Shito uses a combination of spices such as black pepper, paprika, nutmeg, clove, and cinnamon, which gives it a rich and complex flavor profile.
  2. The use of dried seafood: The inclusion of dried shrimp, dried fish, and crayfish in the recipe adds a depth of flavor and a hint of umami that is not commonly found in many other condiments or sauces.
  3. The consistency: Unlike other hot sauces or condiments, shito has a thicker, paste-like consistency, which makes it perfect for serving with a variety of dishes.
  4. Versatility: Shito can be used as a condiment, a dip, or a sauce for various dishes, making it a versatile addition to any meal.
  5. Cultural significance: Shito is a traditional Ghanaian condiment that has been passed down through generations. Its unique flavor profile and preparation methods are deeply rooted in Ghanaian cuisine and culture.

To make Shito, follow this simple recipe:


  • 1 cup vegetable oil
  • 1 large onion, finely chopped
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 1 cup tomato paste
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 1/4 cup dried shrimp, ground
  • 1/4 cup dried fish, ground
  • 1/4 cup crayfish, ground


  1. Heat the vegetable oil in a large saucepan over medium heat.
  2. Add the finely chopped onion and cook until soft and translucent.
  3. Stir in the garlic and ginger pastes and cook for another minute.
  4. Add the red pepper flakes, black pepper, paprika, nutmeg, clove powder, cinnamon powder, and salt. Mix well and cook for 2 minutes.
  5. Add the tomato paste, water, fish sauce, sugar, ground dried shrimp, dried fish, and crayfish. Stir to combine.
  6. Reduce heat to low and simmer for 30-40 minutes, stirring occasionally, until the mixture has thickened and the flavors have melded.
  7. Allow the shito to cool before storing it in an airtight container in the refrigerator.

Enjoy your homemade Shito as a condiment or sauce for various dishes, such as jollof rice, beans, or kenkey.