Shito is the word for pepper in Ga, a Ghanaian language from Accra, the Ghanaian capital. Whilst the word for pepper is different for each of the Ghanaian native languages, shitor din, commonly called shito, is widely used as the name for the hot black pepper sauce ubiquitous in Ghanaian cuisine. Wikipedia
Abizo Shito can be either coarse and brimming with the body or smooth, and medium – or extra – hot relying upon how much-powered pepper you use, and this is the manner by which you’ll see it named on the general store and African merchants’ racks.
Abizo shito makes a medium-hot change, which is the thing that we sell at the eatery in Ghana. The focus is to place healthy and nutritious breakfast, lunch and supper on the table of every home. Adults and children alike
They don’t compromise on quality. Which is evident in the referrals from their customers for the majority of sales comes from referrals. The company’s presence worldwide was growing rapidly and month after month Abizo shito found a home in more and more places in Ghana. As for today, Abizo shito has grown to be one of Ghana most ubiquitous brand.
Ingredients Of Abizo Shito
- Sunflower oil
- Powdered pepper
- Tomato Puree
- Local species
- Smoked Shrimp
- Smoked herrings
- Nut meg
READ ALSO: Sika foods [ Ghana’s Best Tom Brown ]
4 Easy Methods in preparing Abizo Shito
Heat a heavy-based saucepan, then add the sunflower oil and fry the onions over medium heat for 2–3 minutes until translucent.
Add the garlic, ginger, local species, Nutmeg and fry together for a few minutes.
Stir in the tomato purée and chicken stock until the mixture has formed a thick paste. Then pour in the powdered peppers and continue cooking and stirring for a further 10 minutes.
Finally, add the Smoked Shrimp and Smoked herrings, then cook over low heat for 30-40 minutes, stirring almost continuously to prevent the mixture from sticking to the pan.
The shito should transform from deep red to very dark brown and the oil will rise to the surface when the sauce is ready. Taste and adjust the seasoning if necessary.
You can choose to blend the sauce with a stick blender or leave it unblended for a coarser texture. Leave to cool, then spoon into sterilized containers. There should be plenty of oil on top of the shito once it’s cooked, so make sure there is a layer about 1/2 inch thick in each container. But if there is not enough, pour in extra oil to cover. Seal the containers and store in the fridge for up to 1 month.
Where to Purchase Abizo Shito