International / basics / Sauces & condiments
Wikibooks
Ata Ekuru (Ekuru Sauce)
Ata ekuru ("ekuru pepper"), or obe ekuru ("ekuru sauce"), is a red sauce used to garnish ekuru. It is an essential part of ekuru.
Ingredients
ScaleNo serving count in the source — scale by factor
- tatase (red bell peppers)4 piece
- rodo (scotch bonnet chiles)6 piece
- shombo (fresh cayenne pepper), fresh10 piece
- alubosa (onion)1
- palm oil400 ml
- seasoning cubes
- salt
- fish, optional
- ground crayfish, ground; optional
- beef, optional
- ponmo, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine the bell pepper, chiles, and cayenne pepper. Blend to a chunky paste.
Heat the palm oil in a pan. After about 5 minutes, add the blended pepper mixture to the hot oil. Season with salt and bouillon cubes to taste, and add any of the optional ingredients as desired.
Let cook over medium-low heat for about 30–40 minutes, until well-cooked and the oil is floating on top of the sauce.
Serve with ekuru.
Region evidence: no stated origin (basic dish)
