Vegan Shito

Ingredients

• 8onions
• 360 ml (1.5 cups)garlic cloves (roughly 6 bulbs of garlic)
• 240 ml (1 cup)peeled ginger, roughly chopped (roughly 2 medium-sized roots)
• 1,180 ml (5 cups)vegetable oil
• 1 can (156 ml)tomato paste
• 2nori sheets
• 1/4dried wakame (small dried kelp; any kelp works)
• 120 ml (1/2 cup)dried mushrooms
• 2.5 tbspbouillon powder
• 1 tbspblack pepper
• 2 tbspcurry powder
• 1 tbspanise seeds
• 1/2 tbspcloves
• 1 tbspcoriander seeds
• 120 ml (1/2 cup)red chilli powder (bird’s eye chilli or cayenne)
• 60 ml (1/4 cup)red chilli flakes
• 30 ml (2 tbsp)water

Instructions

1. 1

   Blend the onions

   Blend the onions with 60 ml (1/4 cup) of the oil until smooth.

2. 2

   Blend aromatics

   Blend the garlic and ginger together. Use a little of the onion mixture to help them blend instead of adding extra water.

3. 3

   Heat the oil

   Heat the remaining oil in a deep pot over medium heat, taking care not to overheat it. To check it is ready, put the tip of a wooden spoon into the oil and look for gentle bubbles.

4. 4

   Add tomato paste

   Stir in the tomato paste and 30 ml (2 tbsp) of water so the paste dissolves evenly.

5. 5

   Stir in onions

   Once the tomato paste is evenly dispersed, add the blended onion and mix well.

6. 6

   Add garlic mixture

   When the onion is incorporated, add the ginger and garlic mixture. Mix well and simmer over medium heat for 45 minutes.

7. 7

   Prepare dry ingredients

   While the shito simmers, blend the dried mushrooms and seaweed into a powder and set aside. Blend the whole spices separately and set those aside too.

8. 8

   Watch the colour

   As the mixture cooks, its colour will start to darken.

9. 9

   Add chilli powder

   After 45 minutes, stir in the chilli powder and the mushroom and seaweed powder.

10. 10

    Add the spices

    Cook for another 10 minutes, then add the ground spices.

11. 11

    Cook slowly

    Once everything has been added, continue cooking over medium heat for another hour.

12. 12

    Check the shito

    The shito is ready when it becomes easier to stir, as the water evaporates and the mixture feels lighter. Lift the spoon: there should be no small bubbles where water and oil are mixing.

13. 13

    Serve the sauce

    Serve as a hot sauce. Always use a clean spoon to take out a portion to reduce the risk of spoilage.

What is Ghanaian shito?

Shito is a Ghanaian chilli sauce, often served as a punchy accompaniment to meals. This vegan version builds savoury depth from tomato paste, aromatics, spices, dried mushrooms and seaweed.

The long, slow cook gives the ingredients time to meld and the sauce to darken. Its generous oil base helps carry the spices and chilli through each spoonful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2700 calories, 16g protein, 105g carbs, 290g fat.

The onions and chilli contribute most of the carbohydrates, while the vegetable oil accounts for most of the fat. Mushrooms, bouillon and spices add flavour, but this is a condiment rather than a substantial source of protein; serve it with beans or another protein-rich food and vegetables to balance the meal.

The aromatic base

Onions: blending them with a little oil makes a smooth base that can be stirred into the pot easily. Blend the garlic and ginger separately, using some onion mixture if needed to help the blender.

Building savoury flavour

Tomato paste: loosen it with the stated water and stir until evenly dispersed before adding the onion mixture.

Mushroom and seaweed: blending the dried ingredients into a powder helps distribute their savoury flavour through the sauce. Keep this powder separate until the chilli powder goes in.

Managing the heat

Oil temperature: warm the oil over medium heat rather than letting it get too hot. Gentle bubbles around a wooden spoon tip are the cue given in the method.

Chilli: the chilli powder and flakes bring the heat, while cayenne can stand in for bird’s eye chilli. Take care when blending and stirring the powdered chilli.

The long simmer

Staged cooking: simmer the onion, garlic and ginger mixture for 45 minutes, then add the chilli and mushroom-seaweed powder. Cook for another 10 minutes before adding the spices and continuing for a final hour.

Doneness: look for a darker colour and a mixture that feels lighter and easier to stir. The method also uses the absence of small water-and-oil bubbles as a cue that the water has evaporated.

Serving ideas

Serve shito as a condiment with rice, beans or a savoury meal that can take a strong chilli kick. Start with a small spoonful, then add more to taste.

Because the sauce is rich and intensely flavoured, pair it with a meal that includes a filling staple and vegetables.

Recipe notes & tips

• Use a deep pot to allow room for stirring during the long simmer.
• Keep the heat at medium and avoid overheating the oil.
• Blend the dried mushrooms and seaweed thoroughly so they disperse through the sauce.
• Stir well after each addition so the powders and spices are evenly mixed in.
• Use the change in texture and the bubble cues, not colour alone, to judge when the sauce is ready.
• Always take out portions with a clean spoon.

Variations

• Use cayenne: swap it for the bird’s eye chilli in the chilli powder.
• Change the kelp: use another dried kelp in place of the wakame.
• Adjust the chilli: reduce the chilli powder or flakes for a milder sauce.
• Vary the mushrooms: use a different dried mushroom if that is what you have available.

Common mistakes to avoid

• Overheating the oil: keep it at medium heat and look for gentle bubbles around a wooden spoon tip.
• Adding the aromatics too soon: first let the tomato paste dissolve and mix evenly with the water.
• Adding powders in the wrong order: add chilli and mushroom-seaweed powder after the first 45-minute simmer, then the spices 10 minutes later.
• Stopping too early: continue the final hour of cooking and check that the mixture is easier to stir.
• Using a dirty spoon: take each portion with a clean spoon to reduce the risk of spoilage.

How to store

Store the sauce in a clean, airtight container in the fridge and always use a clean spoon to serve it. The recipe does not give a storage duration, so check its appearance and smell before use; reheat only the portion you plan to serve.

Frequently asked questions