Shito Sauce and My Obsession
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 4 plum tomatoes
  • 4 small habanero peppers(ata-rodo)(optional)
  • 3tbsps tomato paste
  • 2tbsps powdered red pepper or chili flakes
  • 12 cloves(optional)
  • Paprika ½ tbsp.(optional)
  • 1tbsp broken bonga fish(dried fish, or fish powder works)
  • 2tbsps crayfish powder
  • 2 large onions(mince one)
  • 1⅓ cup oil(you could add more)
  • 4 garlic cloves
  • 3-6inches ginger root(peeled)
  • Bouillon
  • salt to taste
To prepare
  1. blend 1 onion with the plum tomatoes; along with the ginger, habanero (if using) and garlic.
  2. Heat a pot with the oil, add the cloves(if using) and fry for a few seconds to release it's flavor. Add the onion to the pot. Sauté until brown but not burnt; then add the tomato paste. Fry for a few minutes; then pour in the blended mix and fry until most of the oil has floated to the top. Add the paprika, chili flakes, dry fish powder and dry crayfish powder. Check for seasonings while you fry. Continue frying while stirring constantly. The sauce will begin to turn dark brown or a dark red color until it has turned completely....once the sauce turns color and it looks a little dry, remove from the heat and let it cool(you could remove excess oil at this point). Store in a jar and use as a condiment for any dish.
Recipe by Nigerian Lazy Chef at