HOW TO MAKE SHITO WITH TUNA | SIMPLEST GHANA SHITO UNDER 30mins | Ghana's famous black chilli sauce

dried fish

🥗Healthier: smoked tofu

💰Cheaper: canned tuna

Smoked tofu offers a plant-based alternative while canned tuna is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats, while canola oil is budget-friendly.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder flavor.

bay leaves

🥗Healthier: oregano

💰Cheaper: dried basil

Oregano can add a similar aromatic quality.

Drain the water from the canned tuna using a sieve.

Line a baking tray with foil and transfer the drained tuna onto it.

Dehydrate the tuna in the oven at 150 degrees Celsius, turning it occasionally to ensure even drying.

Chop the white and red onions, and set them aside.

Slice the ginger into thin slices and set aside.

Fry the chopped onions in oil until they are brown and caramelized, then remove them from the oil.

Fry the sliced ginger in the same oil until it is slightly brown, then remove it from the oil.

Grind the hard spices (anise seeds, peppercorns, grains of selim, calabash nutmeg, cloves, fennel seeds) in a blender.

Add the garlic and habanero peppers to the blender with the ground spices, adding oil to aid blending instead of water.

Blend until smooth, then set aside.

Fry the tomato puree in the oil until it is flaky.

Add the blended mixture of fresh peppers and spices to the pan with the tomato puree, stirring to combine.

Fry the mixture on medium-low heat for about 20 minutes, stirring intermittently to prevent burning.

Add the dehydrated tuna to the mixture and stir well.

After another 10 minutes, add the hot chili powder, chili flakes, and shrimp powder to the mixture.

Add the caramelized onions and ginger to the pan, mixing everything together.

Blend half of the caramelized onions and ginger until smooth, and leave the other half chunky, then add them to the pan.

Add coconut oil for extra flavor and stir to combine.

Allow the mixture to cool down before serving or packaging into containers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary