Ghanaian black chilli oil sauce (Shito)

1. Grind the dried shrimp and the dried fish (boned) to a fine powder in a food processor.

2. Blend the onions, garlic and ginger with a little water to a smooth paste.

3. Heat the oil in a heavy-based pan, add the onion paste and fry over medium heat, stirring often, for 15-20 minutes until the water has evaporated and the paste begins to brown.

4. Add the tomato purée and fry for 3 minutes, then stir in the fish and shrimp powder, chilli powder and salt.

5. Cook over low heat, stirring constantly, for 20-25 minutes until the sauce is deep brown, almost black, and the oil separates on top; take care that it doesn't burn.

6. Cool completely, then spoon into clean, dry jars so that the top is covered with oil, and keep in the fridge.

Tip: Shito is Ghana's favourite table sauce, served with everything: kenkey, jollof, boiled eggs or fried fish. The oil layer preserves it, so it keeps for up to 2 months in the fridge; always use a clean, dry spoon. Adjust the heat with the amount of chilli powder.