eko-ile: chopped sauce
Post on 27-Mar-2016
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Eko-Ilé
Chopped Sauce A classic tomato sauce that is good as an alternative to the smooth texture of a blended soup/sauce. The coarse texture of the seeds of the tomato and peppers are part of the attraction in this sauce
Tomato Onion
Red Pepper Scotch Bonnet
Eko-Ilé
Ingredients 2 small onion bulbs
1 kg tomatoes
1/3 kg of bell peppers
2 scotch bonnet peppers (rodo)
5 tbsp of cooking oil of choice
1/2 bulb of garlic
An inch of ginger
Salt
Equipment Wok or Frying Pan
Chopping Board
Knife*
Optional
1 orange
2 tsp of soy sauce
2 tbsp of fish sauce
1 tsp of sesame sauce
2 kg of prawns (shelled)
Optional
Sieve
*Serrated knife works best for cutting
tomatoes
Instructions 1. Slice the onions and chop the tomatoes and peppers into separate
bowls
2. Heat the cooking oil for a minute in the wok/frying pan
3. Add the sliced onions into wok and slowly sautéed until onions are
really fragrant. Onions are ready when they appear translucent in the
pan. Be careful not to burn the onions.
4. Add garlic and ginger to the onions. I prefer to grind out the garlic and
ginger in a mortar and pestle with a bit of salt but chopping or grating
the garlic and ginger are suitable alternatives
5. After stirring the garlic and ginger into onions, add the red peppers and
the scotch bonnet into the onion mix. Cook for a couple of minutes.
Eko-Ilé
6. Add the tomatoes* into the pan and mix. Taste the mix and season
according to taste with salt. At this point, the sauce should be cooked
on low heat with a slow simmer.
7. If you want a classic sauce, just cook at a slow simmer until the sauce
begins to fry slightly around the panʼs edges. For a twist continue
below.
For the sauce with a twist:
1. Mix the juice of one freshly squeezed orange, the fish sauce,
soy sauce and sesame oil in a small bowl
2. Add the orange mixture into the sauce at step #6
3. Allow the sauce to simmer for a few minutes before tasting and
seasoning
4. Cook the sauce at a slow simmer until it is at its driest and starts
to fry slightly around the edges
5. If cooking with shrimp, add at the is point and move it around in
the sauce until the shrimp turns pink, indicating that it is fully
cooked
*Some people do not like their tomatoes with the water because it adds liquid
to the sauce. To avoid the high water content of tomatoes, de-seed it before
chopping or sieve after chopping and allow it drip. Personally, I believe the
juice of tomato adds flavor to the sauce. But, sometimes I need a drier sauce
so I will choose to sieve the tomatoes.
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