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
- 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)
Procedure
- 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.