Shito (Black Pepper Sauce)

Ingredients

• 2 cups (475 ml) vegetable oil (or palm oil for deeper flavor)
• 2 medium onions, finely chopped or blended
• 3-inch piece fresh ginger, minced or blended
• 4 cloves garlic, minced
• 200g (7 oz) tomato paste
• 4 fresh tomatoes, blended
• 120g (4 oz) dried chili flakes or ground dried chilies
• 200g (7 oz) dried ground shrimp (available at African/Asian stores)
• 250g (9 oz) smoked dried fish (herrings or crayfish), finely ground
• 1 tsp (5 ml) smoked paprika
• 1 tsp (5 ml) ground cumin (optional)
• 1 tsp (5 ml) black pepper
• Salt to taste

Instructions

1. Blend onions, ginger, and garlic together with 2 tablespoons oil to make a smooth paste.
2. If using whole smoked fish, remove bones and grind or blend to a coarse powder. Ground shrimp should be finely powdered.
3. Heat oil in a large heavy-bottomed pot over medium heat until it shimmers.
4. Add the onion-ginger paste. Fry for 10-15 minutes, stirring frequently, until all water evaporates and the mixture is fragrant. This step is critical for shelf stability.
5. Add tomato paste. Fry for 5 minutes, stirring constantly, until it darkens slightly and loses its raw taste.
6. Add blended fresh tomatoes. Cook for 15-20 minutes until very thick and oil separates on top.
7. Add dried chili flakes. Stir well and cook for 3 minutes.
8. Add ground dried shrimp and ground smoked fish. Stir thoroughly to combine.
9. Reduce heat to low. Simmer for 30-40 minutes, stirring frequently to prevent sticking.
10. The shito is ready when: color is very dark (almost black), oil rises to the surface, and texture is thick and rich.
11. Add paprika, cumin, black pepper, and salt to taste. Remember the dried fish adds saltiness, so taste carefully.
12. Let cool completely before storing.
13. Transfer to sterilized glass jars, ensuring a 1/2-inch layer of oil covers the top (this acts as preservative).

Tips & variations

• The key to long-lasting shito is frying out all moisture - the onion mixture must be completely dry before adding other ingredients. Always use a clean, dry spoon when serving from the jar; moisture will cause spoilage. The sauce should be very dark, almost black. Store in the refrigerator for up to 3 months. For milder shito, reduce the dried chilies and add more onion.