How to use shito
Shito is the ultimate flavour shortcut. Stir it in, spoon it on, or cook with it — here are twelve ways to put a jar to work.
Spoon it straight on
1. Jollof rice — a spoonful stirred through, or served on the side, is the classic pairing.
2. Fried or boiled eggs — shito on eggs is a Ghanaian breakfast staple.
3. Grilled or fried fish — brush it on or use it as a dipping sauce.
4. Plain rice and beans (waakye) — the traditional partner.
Cook with it
5. Stir-fried noodles or spaghetti — a teaspoon turns a plain bowl savoury and smoky.
6. Marinade for chicken, beef or lamb before grilling.
7. Stir into stews and soups for instant depth.
8. Fried rice — add it with the vegetables for a smoky base.
Modern twists
9. Spread on a burger or in a wrap instead of ketchup.
10. Toss with roast potatoes or chips.
11. Mix into mayonnaise for a quick spicy dip.
12. Top avocado toast or scrambled eggs for a kick.
How much to use
Start with a teaspoon — shito is concentrated and salty, so you rarely need much. Taste, then add more. Always use a clean, dry spoon to keep the jar fresh.
Frequently asked questions
Do you eat shito hot or cold?
Both. It is delicious straight from the jar at room temperature, or stirred into hot dishes while cooking.
What goes best with shito?
Rice dishes, eggs, grilled meat and fish are the classics — but it works anywhere you want smoky, savoury heat.