Black Pepper Sauce (Shito)

Ingredients

• 300 g Beef (chunks) (Optional, can be omitted for a vegetarian version)
• 300 g Fresh ginger (Peeled and cut into pieces)
• 300 g Tomato concentrate in tube (Do not use tomato puree, use the concentrate)
• 200 g Fish powder (Can be smoked fish powder)
• 80 g Shrimp powder (Can be replaced by crayfish powder)
• 30 g Hot pepper powder (About 3 to 4 tablespoons, adjust to taste)
• 10 Medium onions (Quartered for the blender)
• 5 Garlic cloves (Peeled)
• 3 African chilies (About 10 cm each, adjust to desired heat)
• 2000 ml Neutral vegetable oil (Divided into 1 L for the initial frying and 1 L at the end)
• 500 ml Shrimp or beef broth (Can be replaced by vegetable broth)
• 1 pinch Salt (Optional)

Instructions

1. Prepare the broth (optional)

   Boil water with the shrimp or beef broth for about 20 minutes, then set aside.

   Time: PT20M

2. Fry the beef pieces

   Pour 1 L of vegetable oil into the pot, heat over medium‑high heat (≈180°C) then add the beef pieces. Fry for 10 to 15 minutes until golden brown.

   Time: PT15M

   Temperature: 180°C

3. Set aside the beef

   Remove the beef pieces with a slotted spoon and place them on paper towels.

   Time: PT2M

4. Prepare the aromatics

   Quarter the onions, cut the ginger into pieces, peel the garlic and the African chilies.

   Time: PT10M

5. Blend the aromatics

   Place the onions, ginger, garlic, chilies and 2 tablespoons of oil in the blender. Blend in two batches until a smooth paste forms.

   Time: PT5M

6. Cook the aromatic paste

   Pour the paste into the hot oil, reduce heat to medium and cook for 50 minutes, stirring regularly to prevent the mixture from sticking.

   Time: PT50M

   Temperature: 180°C

7. Add the tomato concentrate

   Stir in 300 g of tomato concentrate, mix well and continue cooking for 15 minutes until the sauce darkens.

   Time: PT15M

   Temperature: 180°C

8. Incorporate the powdered pepper

   Add 3 to 4 tablespoons of hot pepper powder, mix and cook for an additional 5 minutes.

   Time: PT5M

   Temperature: 180°C

9. Add the seafood powders

   Pour in 200 g of fish powder and 80 g of shrimp powder, mix for 2 minutes to fully incorporate.

   Time: PT2M

10. Add the remaining oil

    Gradually pour the remaining liter of oil while stirring to achieve a smooth, glossy texture.

    Time: PT2M

11. Simmer with the broth

    Add the reserved 500 ml broth, reduce heat to low and simmer for 15 minutes, stirring occasionally.

    Time: PT15M

12. Reincorporate the beef (optional)

    Return the fried beef pieces to the sauce and cook for an additional 7 minutes to reheat.

    Time: PT7M

13. Cool and package

    Allow the sauce to cool slightly, then transfer it into airtight glass or plastic jars. Seal and let cool completely before refrigerating.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (chunks): Firm tofu, Seitan
• Instead of Fresh ginger: Ground ginger (less aromatic)
• Instead of Tomato concentrate in tube: Very thick tomato puree
• Instead of Fish powder: Shrimp powder only
• Instead of Shrimp powder: Fish powder only
• Instead of Hot pepper powder: Cayenne pepper
• Instead of Medium onions: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of African chilies: Habanero pepper
• Instead of Neutral vegetable oil: Peanut oil, Canola oil
• Instead of Shrimp or beef broth: Vegetable broth

Equipment Needed

• Deep pot (Dutch oven)
• Blender or mixer
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle (optional)
• Glass or plastic jars (optional)

Critical Steps — Do Not Skip

• Fry the beef pieces in very hot oil (step 2).
• Cooking the aromatic paste in hot oil (step 6) – risk of splatters.
• Simmer over low heat to avoid the sauce burning (step 11).

Chef Tips from the Video

• Use a high‑temperature neutral oil (peanut or sunflower) to avoid unwanted flavors.
• Stir constantly during the 50‑minute cooking of the aromatic paste to prevent it from sticking.
• Taste the sauce at each spice addition to control the heat level.

Troubleshooting

Storage

Refrigerator: Store in airtight jars 1 to 2 months in the refrigerator.

Freezer: Can be frozen for up to 3 months.

Room temperature: In a cool, dark place, the sauce keeps for several months thanks to its high oil content.

Make-Ahead Tips

• Prepare the aromatic paste (onions, ginger, garlic, chilies) the day before and keep it refrigerated.
• The sauce stores very well; you can make it in large batches and store it in jars.