Ghanaian green pepper sauce - shito (Kpakoshito sauce)
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
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.
Cuisine:
Ghanaian
Keyword:
Ghanaian green pepper sauce
Servings: 2 cups
Ingredients
- 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
Instructions
-
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.
-
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.
-
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.