Sauce

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.

Allergens named in the ingredients: Crustaceans, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

4 pieces tatase (red bell peppers)
6 pieces rodo (scotch bonnet chiles)
10 pieces shombo (fresh cayenne pepper)
1 alubosa (onion)
400 ml palm oil
Seasoning cubes
Salt
Fish (optional)
Ground crayfish (optional)
Beef (optional)
Ponmo (optional)

Method

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.