Ata Ekuru (Ekuru Sauce)
Photo: Amuzujoe, CC BY-SA 4.0
Ata ekuru is the red palm oil pepper sauce that Yoruba cooks serve over ekuru, a steamed bean dish that is plain without it. The peppers are blended chunky rather than smooth, so the sauce keeps some texture as it fries down. Scotch bonnet brings the heat, red bell pepper the body, and the long, slow cook is done when the oil rises to the surface.
Instructions
Put the red bell peppers, scotch bonnets, cayenne peppers and onion in a blender. Blend until you have a chunky paste, not a smooth puree.
Heat the palm oil in a pan and let it warm for about 5 minutes. Pour in the blended pepper mixture carefully, as the hot oil will spit.
Season with salt and crumbled seasoning cubes to taste. Stir in any of the optional fish, ground crayfish, beef or ponmo that you want to use.
Cook over medium-low heat for 30 to 40 minutes, stirring now and then. The sauce is ready when the peppers are fully cooked down and the red oil floats on top.
Spoon the hot sauce over ekuru and serve.
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