Ghanaian Shito with Smoked Tuna (Black Chili Sauce)
Ghanaian Shito with Smoked Tuna (Black Chili Sauce)
Shito is a deeply flavorful and spicy black chili sauce, a staple in Ghanaian cuisine. This version uses smoked tuna as an alternative to the traditional herring and shrimp, making it a versatile and economical option. Shito is perfect for serving with rice, kenkey, fried yam, or as a dipping sauce.
Equipment
- Strainer (optional)
Ingredients
- 10 medium to large Onions (about 8 cups, chopped)
- 6 cloves Garlic
- 1 cup Smoked Tuna (pounded or shredded, then dry-fried until moisture is removed)
- ½ cup Smoked Herrings (optional, cleaned and chopped)
- ½ cup Powdered Shrimp (coarsely ground)
- 2 inches Ginger (peeled and chopped)
- 1 tbsp Cloves
- 1 tbsp Whole Black Pepper
- 1 star Star Anise
- 1 tbsp Aniseeds (Nkatenkate) (optional)
- 2 Bay Leaves
- 1 Shrimp Seasoning Cube
- 2 tbsp Powdered Pepper (adjust to taste)
- Salt to taste
- 2 cups Vegetable Oil About 2-3 cups (or as needed)
Instructions
Prepare Ingredients:
- Begin by finely chopping the onions and garlic. Set aside.Pound or shred the smoked tuna, then dry-fry in a clean pot without oil until completely dry. Set aside.
Blend Aromatics:
- In a blender, combine the chopped onions, garlic, and enough vegetable oil to blend into a smooth paste. Transfer to a large pot and start cooking over medium heat.
Cook Onion Mixture:
- Gradually add more oil as needed while cooking. Fry the onion mixture, stirring constantly, until it begins to caramelize and reduce in volume, about 15-20 minutes.
Blend Spices:
- In the same blender, combine the ginger, cloves, black pepper, star anise, aniseeds, and a bit of oil to blend into a smooth paste. Add this to the pot with the cooking onion mixture.
Add Bay Leaves:
- Stir in the bay leaves and continue frying for another 10 minutes until the mixture darkens and the oil starts to separate.
Incorporate Fish and Shrimp:
- Add the smoked herrings (if using), powdered shrimp, and dry-fried smoked tuna to the pot. Stir well and let cook for another 5 minutes.
Season and Simmer:
- Add the shrimp seasoning cube, powdered pepper, and salt. Adjust the oil if necessary. Continue cooking over low heat, stirring frequently, for about 30-40 minutes until the sauce is well-cooked and the oil separates.
Final Cook:
- Keep an eye on the sauce as it thickens and deepens in color. The sauce is ready when foam forms on the surface and the oil fully separates from the solids.
Cool and Store:
- Once cooked, let the shito cool completely. Transfer to clean jars, ensuring the sauce is covered by a layer of oil to preserve it. Store in the refrigerator.
Video
Notes
Serving Suggestions
- Serve with jollof rice, waakye, kenkey, gari, fried yam, or as a dip for snacks.
Recipe Tips
- Oil Usage: Shito requires a lot of oil to fry properly and preserve it. Add more oil if needed during cooking.
- Storage: Always use a dry spoon to prevent spoilage and extend shelf life.
- Heat Level: Adjust the quantity of powdered pepper to control the spiciness.
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