West African Multipurpose Shito


  • 250 mL Vegetable oil
  • 5 ea. Onions, medium
  • 60 g Garlic
  • 60 g Ginger, peeled
  • 350 g Dried shrimp powder
  • 200 g Cayenne pepper
  • 100 g Crayfish powder
  • 90 g Tomato paste
  • 15 g Nutmeg
  • 15 g Aniseed
  • Kosher salt, to taste


Heat oil over medium-high heat for 4 minutes. Meanwhile, in a food processor, purée onions, garlic and ginger. Add purée to pot and sauté until raw flavors are fully cooked out, about 20 minutes.

Add shrimp powder, cayenne, crayfish powder and tomato paste, stirring constantly. Season with salt and anise seeds. Makes about 16 ounces. Serve with grilled meat.

Chef Eric Adjepong Pinch & Plate, Washington, D.C. from Food Fanatics Magazine®