A dark, oily, intensely savoury chilli paste made with dried fish, dried prawn, ginger, garlic and pepper, cooked slowly in oil.
The word is simply Ga for pepper.
It goes on waakye, on rice, on kenkey, on eggs, on bread, and on things it has no business going on. Every household has a preferred maker.
Note for vegetarians: shito contains dried fish and prawn. Vegetarian versions exist, but assume the standard one is not.