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The Hirshon Ghana Black Chili Sauce - Shito

The Hirshon Ghana Black Chili Sauce – Shito

  • Total Time: 0 hours


Units Scale
  • 2 1/2 fl oz red palm oil – if unavailable, use sunflower oil but it’s better with it
  • 14 1/2 fl oz sunflower oil
  • 3 onions, finely diced
  • 3 garlic cloves, very finely chopped
  • 3 blades from a star anise, ground
  • 8 grains of paradise, ground
  • 7.5 cm (3-inch) piece peeled fresh ginger, finely grated
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh rosemary
  • 2 ounces green habanero peppers, diced with seeds
  • 1/3 cup ground celery
  • 6 tablespoons tomato purée
  • 100 ml (3 1/2 oz) good-quality chicken stock
  • 125 g (4 1/2 oz) chili powder – TFD prefers Korean gochugaru
  • 50 g (1/4 cup) powdered katsuobushi flakes, top-quality
  • 50 g (1/4 cup) crayfish powder
  • 2 powdered Maggi shrimp bouillon cubes
  • 1 teaspoon freshly ground black pepper


  1. Heat a heavy-based saucepan, then add the oils and fry the onions over a medium heat for 2–3 minutes until translucent.
  2. Add the garlic, celery, grains of paradise, star anise, ginger, thyme or rosemary and chilies and fry together for a few minutes.
  3. Stir in the tomato purée and chicken stock until the mixture has formed a thick paste. Then pour in the chili powder and continue cooking and stirring for a further 10 minutes.
  4. Finally, add the katusobushi, Maggi and crayfish powders, then cook over a low heat for 30-40 minutes, stirring almost continuously to prevent the mixture sticking to the pan. The contents 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.
  5. 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 jars. There should be plenty of oil on top of the sauce once it’s cooked, so make sure there is a layer about ½ inch thick in each jar. But if there is not enough, pour in extra oil to cover. Seal the jars and store in the fridge for up to 1 month.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1212.51 kcal
  • Sugar: 8.57 g
  • Sodium: 1005.54 mg
  • Fat: 121.39 g
  • Saturated Fat: 16.07 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 34.7 g
  • Fiber: 14.32 g
  • Protein: 9.44 g
  • Cholesterol: 14.99 mg