The Master Shito Base (makes ~2–3 cups)

Ingredients

• ½ cup oil (neutral oil; or mix with a little palm oil for depth)

• 1 large onion, blended or very finely chopped

• 3–5 tbsp dried pepper (ground) or blended fresh pepper reduced to a paste

• 2 tbsp tomato paste (optional, for color + sweetness)

• 2 tbsp dried shrimp (ground) or shrimp powder (optional but classic)

• 1 tbsp dried crayfish (optional)

• 1 small piece smoked fish (optional) or 1–2 tsp smoked fish powder

• 1–2 tbsp bouillon powder or 1 cube (optional)

• Salt to taste

• 1 tsp ginger + 2 cloves garlic (optional but great)

• 1 tsp sugar (optional, balances bitterness/heat)

Method

1. Start gentle: Heat oil on medium-low. Add onion and cook until it smells sweet (8–12 min).

2. Fry tomato paste (optional): Stir in 1–2 min.

3. Add pepper: Add dried pepper (or reduced fresh pepper paste). Stir constantly 2–3 min.

4. Add seafood powders: Add shrimp/crayfish/smoked fish powder. Keep heat low—this is where burning happens.

5. Simmer: Add a splash of water if it looks too thick. Cook 15–25 minutes on low, stirring often, until it darkens and the oil starts to sit neatly on top.

6. Season: Salt, bouillon (if using), and a pinch of sugar if needed.

Target texture: thick, glossy, spoonable. Not watery. Not gritty-burnt.

Shito 10 Ways (pick your personality)

1) Smoky “Chop-Bar” Shito

Add: extra smoked fish (or smoked fish powder), and let onions brown a bit more.
Trick: cook onions until deep golden before pepper goes in.

2) Extra-Hot Shito

Add: more dried pepper + a pinch of cayenne, or a small amount of blended fresh hot pepper reduced first.
Trick: increase heat by adding pepper—not by burning it. Keep low heat.

3) Seafood-Heavy Shito (umami bomb)

Add: more dried shrimp + crayfish + smoked fish flakes.
Trick: toast powders briefly in oil (low heat) so they bloom, but don’t scorch.

4) Low-Oil Shito (lighter but still legit)

Use: ¼ cup oil, then add onion puree + tomato paste for body.
Trick: cook longer on low and stir often; low oil needs patience.

5) “Fast” Shito (30–35 minutes)

Shortcut: use onion powder + garlic powder (or finely chopped onions), shrimp powder, and dried pepper.
Trick: skip long onion caramelization; rely on shrimp powder + tomato paste for depth.

6) Sweet-Heat Shito (for rice, yam, bread)

Add: 1–2 tsp sugar (or a spoon of honey) + extra tomato paste.
Trick: finish with a squeeze of lime to keep it bright.

7) Super-Chunky Shito (texture lovers)

Add: chopped fried onions, smoked fish flakes, and lightly crushed dried shrimp.
Trick: add chunky bits near the end so they stay distinct.

8) Peanut Shito (rich + thick)

Add: 2–3 tbsp ground roasted peanuts (or peanut butter).
Trick: add at the end on low heat so it doesn’t split.

9) Ginger-Garlic Shito (aromatic, “clean” heat)

Add: extra ginger + garlic, plus a tiny pinch of black pepper.
Trick: fry ginger/garlic after onions soften, before pepper goes in.

10) No-Seafood Shito (still satisfying)

Swap: smoked paprika (if you have it) + mushrooms (finely chopped and fried down) for umami.
Trick: finish with a tiny splash of soy sauce (optional) for depth.

What to eat shito with (so it disappears fast)

• Kenkey, banku, and fish

• Rice, jollof, plain rice + egg

• Fried yam, plantain, sweet potatoes

• Instant noodles (stir in a spoon)

• Bread + avocado + shito (elite)

Common problems (and fixes)

• It tastes burnt/bitter: heat was too high. Next time cook on low; bitter shito can sometimes be saved with a pinch of sugar + extra oil + fresh onion sautéed separately then mixed in.

• Too oily: chill it and spoon off excess oil from the top.

• Too gritty: pepper/powders were too coarse—blend/grind finer next time, or simmer longer with a splash of water.

• Mold risk: always use a clean, dry spoon; keep surface covered with a thin oil layer.

Storage (how people keep it for weeks)

• Cool completely, store in a clean jar.

• Keep a thin layer of oil on top.

• Fridge: commonly 2–4+ weeks if handled cleanly (no wet spoon, no double-dipping).

• Freezer: portion and freeze for longer storage.