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Ghanaian Green Pepper Sauce

Ghanaian Green Pepper Sauce

Marcus Yaw’s Ghanaian green pepper sauce or green shito is a hot sauce that brings just as much flavor as it does heat. The silky texture and deep green color of the sauce make you want to go in for spoonfuls, but do so with caution, this isn’t for the capsaicin-sensitive. This sauce is giving “If you can’t stand the heat, get out of the kitchen” vibes and we’re here for it.

Green pepper sauce is one of the fiery accoutrements you’ll find on a Ghanaian plate next to meko (fresh tomato chili sauce) and shito (smokey chili paste). Try Chef Kwaku’s grilled tilapia or Gloria’s jollof recipe for some Ghanaian flavor inspo.

This recipe can vary from household to household but most versions include green chilis like kpakposhito, scotch bonnet, or habanero, garlic, onion, fish powder, and oil. This version uses serranos instead.

The thick consistency is perfect for dipping crispy sweet potato fries and fried plantains or make it a marinade for grilled meat and fish. The best part is making a large batch (it stores in the fridge for 30 days airtight) to use whenever you need to bring the heat to any dish.

Tip: If you are looking for a milder sauce, you can decrease the heat level by removing the seeds from the chilis or try a milder green chili.

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Ghanaian Green Pepper Sauce

  • Author: Marcus Yaw
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 1 quart 1x
  • Cuisine: Ghanaian

Description

A Ghanaian spicy sauce made of green chili peppers and aromatics.


Ingredients

Scale

15 (200 grams) serrano peppers

1 (320 grams) large yellow onion

6 (30 grams) garlic

1 bunch (75 grams) scallions, cleaned

½ (95 grams) green bell pepper

2 (21 grams) shrimp Maggi bouillon cubes

1 ½ cups (128 grams) grapeseed oil, divided

salt to taste


Instructions

  1. Rough chop all of the veggies into manageable size for blender.
  2. Add all ingredients into the blender including bouillon and 1 cup of oil. Reserve ½ cup of oil for cooking.
  3. Blend on high until completely pureed.
  4. In a large saucepan, heat the remaining ½ cup of oil on medium-low heat.
  5. Once the oil begins to shimmer, add the blended pepper sauce and stir.
  6. Cook down for 15 minutes or until the water completely evaporates and the green color deepens, stirring frequently to make sure your sauce doesn’t scorch at the bottom of the pan.
  7. Taste for salt and add if needed.
  8. Cool to room temperature and store in an airtight container in the refrigerator for up to 30 days.

In Swahili, Jikoni means kitchen. At our core, that’s what we are. A space to cook, to share, to create.

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