Premium sauces with real depth.

Forged from sun-dried Ghanaian red peppers at the peak of their heat, this pepper sauce is not for the faint-hearted — and that is exactly the point. Crushed with roasted garlic, vine-ripened tomatoes, and a warming blend of spices, Volcano Red Pepper Sauce delivers an intense, ruby-red heat that transforms any dish it touches. The sun-drying process concentrates the natural sugars of the peppers, giving the sauce a subtle sweetness beneath the fire. Made in the UK with premium ingredients sourced from West Africa. Use it as a base for stews and soups, rub it onto chicken or lamb before grilling, stir it into pasta, or add a spoonful to your morning eggs. It is the kind of ingredient that makes everything taste like it was made by someone who really knows what they are doing.

A vibrant, garden-fresh sauce born from the finest Ghanaian green chillies, hand-picked at peak ripeness. Blended with fragrant celery, sweet onions, garlic, and a medley of scotch bonnet and habanero peppers — this sauce is alive with colour and heat. Lighter in body than our shito but bold in character, it carries a clean, grassy heat that builds slowly and lingers beautifully. A squeeze of citrus lifts the whole blend, making it as versatile as it is delicious. Perfect alongside grilled tilapia, jollof rice, kelewele, or as a vibrant dipping sauce for fried plantain. Once you open a jar, you'll find a reason to put it on everything.

The original. The one that started it all. Accra Black Shito is a slow-simmered masterpiece rooted deep in Ghanaian culinary tradition. Made with smoked herrings, dried shrimp, ginger, garlic, and a carefully balanced blend of local spices — this is the sauce that Ghanaian grandmothers have been perfecting for generations, now crafted with care in the UK. Each batch is cooked low and slow for hours, allowing the flavours to deepen and meld into something truly extraordinary. The result is thick, dark, intensely savoury, and complex — with layers of umami, gentle heat, and a smoky depth that no other sauce can replicate. Spread it on bread, stir it into rice, serve it alongside yam or plantain, or use it as a marinade for grilled meats. There is no wrong way to eat shito.