Shitor Din

Shitor Din (or Sheto, Shito, Shito, Shitto; pronounced SHEE-toe) -- from the word for pepper in the Ga language -- is a spicy hot chile pepper condiment that, like ketchup in the United States and salsa in Mexico, is served with any- and everything in Ghana, and is sometimes used as an ingredient in Ghanaian recipes. There are two versions: a spicy oil with dried chile pepper and dried shrimp; and a fresh version made from fresh chile peppers, onions, and tomatoes.

What you need

one cup dried shrimp or prawns (ground or pounded)
one to two cups dried hot chile pepper (e.g., red pepper flakes, or take dried whole chile peppers and roughly chop, grind, or pound them -- taking care not to turn them into powder )
four cups vegetable oil
two tablespoons salt

What you do

Combine all ingredients in large pot. Cook over high heat, stirring continuously, until ingredients are well mixed. Cover and allow to cool to room temperature. Transfer to clean, glass bottles with airtight tops. Store in a cool place (refrigerator). Can be stored several months. Serve with everything.

The basic Shitor recipe (above) can be jazzed up with the addition of: cayenne pepper, a crushed chicken bouillon cube, minced garlic, grated fresh ginger, finely chopped onion, a spoonful of tomato paste, and/or worcestershire sauce -- as you like it.

Fresh Shitor or Kpakpo Shito is made by using a small mortar and pestle (or an electric blender or food processor) to mix together a dozen red or yellow hot chile peppers (cleaned, seeds removed), a couple tomatoes, an onion, and a spoonful of salt. Allow to stand for a half hour before serving on any grilled chicken, fish, or meat.

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Congo Cookbook recipes using Shrimp

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