Kpakpo Shito Sauce

If you grew up in Accra then you have probably eaten several variations of this. From the freshly grinded type to this. What they all have in common is that kpakpo shito is used in there. For those of you who don’t know kpakpo shito, it is a type of pepper indigenous to Ghana. They are tiny, very crisp and are also quite fragrant. Of course you can replace them in this recipe with any type of green chili you have if you are unable to find this but it won’t be the same. These are also not very hot, I mean they are spicy but quite mild when compared to their other counterparts. What I love about this sauce over it’s uncooked variation is how much flavor you can inject into this. You can serve as it is with almost everything or use as a marinade for seafood and meats. It really works with everything. You can also use it as a base for savory dishes that require some sort of pepper. There isn’t a particular kind of green pepper that I would recommend to replace this entirely but I will say that no matter the type of pepper you use, you are bound to have a delicious spicy sauce.

PS. if you are wondering what kpakpo shito looks like, they are the green tiny peppers in. the image above,

Recipe

Yields 2 medium jars

Vegetables

3 cups Kpakpo shito

1 cup spring onions (green part only)

1/3 cup garlic

2 tablespoons ginger

2 medium sized green pepper 

1 large onion

20 basil leafs 

Spices

1 teaspoon dried rosemary 

1 teaspoon anise

1/4 teaspoon cloves

2 small bay leafs 

1 African nutmeg 

Extra

2 cups flavorless vegetable oil

1 teaspoon sugar

Directions

Toast spices over low heat and add to the rest of the vegetables. Add 1/2 tablespoon of sea salt and blend into a semi smooth paste. Add a little water to encourage blending if necessary.

Heat 2 cups of vegetable oil over medium low heat until very hot then add the blended mixture. Cook for 36 mins or until is stops bubbling rapidly. Taste and adjust salt then add the sugar. Scoop into jars and allow to cool down before sealing. Store in fridge and use as you please.

You can use sauce as a marinade for chicken