Our story
A recipe passed down, not written down.
Every jar of myShito starts the way our grandmothers made it — dried pepper roasted low until the kitchen fills with smoke, garlic and ginger pounded by hand, and dried shrimp and anchovy simmered in oil until the whole pot turns glossy and dark.
We didn't set out to reinvent shito. We set out to bottle the version that made people ask for the recipe — and then quietly refused to give it out.
Today myShito is made in small batches in Accra, sold to families, chop bars and a growing number of people abroad who ran out and couldn't find anything close.