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.
- Prep
- 13 min
- Cook
- 31 min
- Total
- 44 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine the bell pepper, chiles, and cayenne pepper. Blend to a chunky paste.
Procedure
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.
Procedure
Let cook over medium-low heat for about 30–40 minutes, until well-cooked and the oil is floating on top of the sauce.
Procedure
Serve with ekuru.
Photo: Amuzujoe · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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