Ghanaian green pepper sauce – shito (Kpakoshito sauce) is made using petite belle pepper or scotch bonnet pepper, ginger, garlic and onions with a few additions. It can be hot ( pepperish) and spicy. Not for the faint at heat.
Green pepper sauce is the most served sauce and most requested hot sauce in Ghana right now. Previously it used to be the regular black pepper shito.
Honestly, green pepper sauce was not my thing as it tends to be extremely hot. Thankfully this recipe changed my life and I love it so much.
The recipe for this green pepper sauce AKA kpakpshito sauce is coming my sister’s roommate in the university. Apparently this was the only sauce/ stew they were making- using it for their rice, fried yam, plantains and even spread on bread.
This recipe is on the medium heat side, if you want it with more heat, increase the scotch bonnet pepper or petite belle pepper together with the green chilli.
Spotted down there is crispy fried yam with fried fish (kyenam) and the ultimate green pepper sauce.
This Ghanaian green pepper sauce AKA kpakoshito sauce is a great hot sauce for dipping and marinade or baste for tilapia and chicken. It is spicy- peppery, gingery, garlicky, HOT. you can control the heat levels by reducing the pepper used.
- 10-15 big kpakotoshito/ use petite belle pepper scotch bonnet pepper can also be used
- 8-10 green chilli
- 1 large green bell pepper seeds removed and chopped
- 8 cloves garlic
- 40g ginger skin removed and chopped
- 2 teaspoons dried rosemary
- 2 teaspoons coriander seeds
- 1 large onion chopped
- 4-5 spring onions chopped
- 1/2 cup/ 120ml vegetable oil
- 1 bay leaf
- 1 chicken stock cube use 1-2 adobo seasoning for vegan option
- salt as required
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Add kpakotoshito/ petite belle pepper/ scotch bonnet pepper, green chilli, chopped green bell pepper, ginger, garlic, dried rosemary, coriander seeds, spring onions and onions into a blender. Add just a little water and blend until smooth.
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In a medium saucepan on medium heat, add 1/2 cup oil and bay leaf. When oil is hot, pour in the blended ingredients in step-1. Add chicken stock cube or adobo seasoning and stir together.
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Leaving it uncovered, simmer on medium heat for six to seven minutes or untill the oil settles on top. Taste and add salt as needed. Use as needed for dips, sauces, marinades or baste for tilapia or chicken. Store in the fridge for up to a week or freezer for three months.