Shito

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a heavy pan over medium heat. Add the onions and cook for 10 minutes, stirring, until golden brown.

   Mark done Start 10 min timer

2. Add the ginger and garlic and cook for 3 minutes. Stir in the tomato paste and cook for 3 minutes.

   Mark done Start 3 min timer

3. Add the ground shrimp, cayenne, scotch bonnets, curry powder, pepper, stock cube and salt.

   Mark done

4. Reduce the heat to low and cook for 20 to 25 minutes, stirring often, until the sauce has darkened and the oil has separated.

   Mark done Start 20 min timer

5. Cool completely, then spoon into clean, dry jars, making sure the sauce is covered by a layer of oil.

   Mark done

Chef’s Tips

• Cook it on low heat and stir often. The paste catches on the bottom and burns.
• Use plenty of oil and keep the shito under it. The oil keeps air off it, but the jar still belongs in the fridge.
• Use a clean, dry spoon each time. Water or crumbs make it spoil.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Jollof rice
• Fried plantain
• Fried fish

Storage & Reheating

Keep in clean jars under a layer of oil, in the fridge, up to 4 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.