Mother Sauce

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The Mother Sauce, popularly knowns as “Ọbẹ̀ Ata” in Yoruba, is a sauce used as a base in making several Yorùbá Recipes. Know how to make this basic staple and you are halfway in making a whole lot of Yummy Yoruba Recipes!


  • Immersion Blender
  • Non-slip cutting board
  • A Kid Safe Knife
  • Colander
  • Wooden Spoon
  • Stock Pot
  • Bowl

Mother Sauce

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Recipe Ingredients

  • 2 Medium Onions
  • 2 Large Red Bell Peppers
  • 5 Medium Size Tomatoes
  • 4 Habanero / Scotch Bonnet Peppers *
  • 1 cup of water
  • *Vary this to adjust level of spiciness

Recipe Instructions

  1. Peeling the Onions: Put the onions on a chopping board. Slice a thin layer off the top of the onion. Slice a thin layer off the bottom of the onion. Lay the onion on the flat side. Then cut the onion in half. Start at one corner of the onion and lift the skin. Gently, peel off the dried out outer skin layers off the half onion. Throw away the dried out peel. Repeat on all the other onion halves.
  2. Rinse all the vegetables very very well.
  3. Deseeding the Red Bell Peppers: Put a red bell pepper on a chopping board. Cut the Red Bell Pepper in half. Remove the seeds and green stem from the Red Bell Pepper. Throw away the seeds and stems in the trash. Repeat the deseeding steps for the rest of the Red Bells Peppers.
  4. Put all the vegetables in a stock pot.
  5. Add the Water.
  6. Cover the pot.
  7. Let it simmer on the stove on medium to high heat for 15 minutes or until vegetables are soft. (Hey Kids! Make sure you are watching the pot. If it starts to overflow, lift the lid.)
  8. When the vegetables are a soft consistency; plug in the immersion blender and blend to turn this into the Mother Sauce! Blend till it’s a beautiful smooth sauce. (Note: Some frothing might occur and It may not be velvety smooth. It’s ok!)
  9. Pour it into a bowl. This Mother sauce is an unfinished sauce used as a base in making several Yorùbá Recipes.

Recipe Notes

  1. Peeling Onions: Onions might sting you in the eye, feel free to wear goggles when peeling or cutting onions. Also, Be careful and keep your fingers away from the knife. Ask an adult for help if you are not sure!
  2. Using the Immersion Blender: Make sure head of the immersion blender is fully submerged in the liquid when you press the on button or it might splash everywhere! Start from a low speed and increase speed as you blend. Move the Immersion Blender in an “up and down” , round and round’ motion to crush all the vegetables. Be careful and patient!

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