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.