How to Make Fermented Ghanian Shito (Chili Paste)

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Shito is often called the ketchup of Ghana, and once you try it, you’ll understand why. This spicy Ghanaian chili sauce shows up on everything from fried plantains and jollof rice to grilled fish, stews, and street‑food favorites. Traditionally, shito isn’t fermented, but its deep umami and chili‑forward base make it a natural candidate for a fermentation makeover. Lowering the pH helps preserve the sauce while adding that tangy complexity fermentation is known for — a flavor contrast that absolutely sings alongside sweet fried plantains or anything crispy and starchy.

One of the things that drew me to making my own version was how personal and adaptable shito can be. Home cooks in Ghana often tailor the heat, texture, and intensity to their own tastes, and that same spirit of creativity works beautifully here. While the recipe below sticks to a classic profile, there’s plenty of room to explore once you get to know the sauce. Try this fermented shito on roasted vegetables, eggs, grain bowls, sandwiches, grilled meats, or anything that could use a punch of heat and savory depth. It’s a versatile Ghanaian condiment that opens the door to endless flavor possibilities.

This recipe first appeared in Insane in the Brine: The Official Cookbook (Vol. 1).

Yield:

About 1 quart

Shelf life:

3-6 months (possibly up to a year), if stored in a sanitized jar, refrigerated.

Equipment:

• Quart jar & airlock/lid
• Knife & cutting board
• Measuring cups & spoons
• Blender / food processor
• Medium saucepan & cover
• Wooden stirring spoon
• Canning funnel

Ingredients:

• 2 red onions (350g after peeled), chopped
• 4-5 shallots (70-80g after peeled)
• 1 can organic tomato paste
• 4-5 Habanero or Scotch Bonnet peppers (any color), seeds & ribs removed
• 10 Chilies de Arbol (5g) or other dried chilies
• 4 cloves garlic, chopped
• 2 fingers ginger (35g), chopped, organic suggested
• 2 TBSP filtered or distilled water
• 2 TBSP shrimp powder (can sub with other umami flavors; see discussion above)
• 2 TBSP smoked fish powder (can sub with 2T shrimp or crawfish powder, or other umami)
• If shrimp/fish powder isn’t smoked: add 1 tsp smoked paprika or ¼ tsp liquid smoke
• 1 tsp ground cumin
• 1 tsp black pepper
• ½ tsp dried rosemary
• ½ tsp thyme, ground
• ½ tsp anise, ground
• ½ tsp clove, ground
• ¼ tsp nutmeg
• Additive-free salt at 3.5% weight of the above, or use 1 TBSP + 1 tsp salt

After the ferment:

• 2 cups cold-pressed rapeseed oil (sub with other high smoke-point oil such as corn, peanut, sunflower, etc.)
• 2 TBSP coconut oil

Directions:

1. Wash and chop the produce and prepare the other ingredients (e.g. spices, salt, tomato paste, etc.) as indicated and place in blender or food processor. Blend until well mixed but not completely smooth. Place in a clean jar and add an airlock (or regular lid for burping). Ferment at room temperature for 3 days to a week (go on the longer end in colder environments or for more tang).

2. After the allotted ferment period, place saucepan on high heat and add 2 TBSP coconut oil. Allow to get very hot, then transfer the ferment jar contents to saucepan and reduce heat to medium. The sauce should sizzle.

3. Quickly stir up the coconut oil and sauce as it cooks and sizzles. After a few minutes, slowly stir in the 2 cups of oil. Cook for the next 25-30 minutes at medium to medium-low heat, stirring frequently to avoid the bottom burning. Turn down heat if needed, but sauce should continue cooking until it is a dark brown and appears to release all its moisture. The oil will visibly rise to the top when this happens. Remove sauce from heat.

4. Allow the sauce to cool and then transfer to a sanitized jar (for best results). Pack down and allow oil to rest on top. Keep the rim of jar clean for shelf life. Allow to stand overnight in fridge for the flavors to meld. Stir well before using.

Notes:

• Sanitize jars using an easy product like One Step.