We grew up on this recipe. Maa Vero cooked it for her children, her extended family and anyone who was at the door when the pot was on.
My dad was a civil servant who gave over 30 years to serving his country. It was honest work, but it never paid well. When it was time to go to school, fees and books came first and food came near the bottom of the list.
Once we'd scraped together some gari and sugar, we knew we would always have a few bottles of Maa's shito to go with it. More than the textbooks and late-night studying, it was Maa Vero's shito that kept us in school.
For more than four decades, she has made her shito with heat and heart, feeding her family, her extended family and anyone who came to our home, at weddings, naming ceremonies, engagements and funerals.
Today we are proud to share Maa's homemade shito with you. It is the same recipe, made in Ghana at Adoagyiri, Nsawam. Efie means home, and every jar is made the way she makes it at home.
Maa Vero's family
“Don't use a wet spoon o, water will spoil the shito.”
Maa Vero's first rule
…and it will keep you happy. Maa Vero's house rules for every jar:
Always. Water is the enemy of good shito.
Scoop from the top. The oil protects the shito underneath.
Wipe the jar edges after serving and close the lid tightly.
Store away from direct sunlight. No fridge needed.
Every jar is made the way Maa Vero has always made it.