Nigerian Pepper Sauce recipe – Ata dindin
Nigerian Pepper Sauce popularly known as Ata dindin, is a hearty stew that warms you from your head to your toes — made with bell peppers, Tomatoes, Onion, ginger, habaneros, chili flakes, garlic, and ginger. It’s fiery red, bold, and spicy.
Servings 10 people
- 4 Red Bell peppers
- 2 Scotch bonnets (Habanero pepper)
- 3 Tomatoes large
- 4 cloves Garlic
- 1- inch Ginger root
- 2 tbsp Locust Beans
- 2 tbsp Crayfish
- 2 Tbsp Red chili flakes
- 1/2 Cup Palm Oil
- 2 Tsp stock powder
- 1/2 Tbsp Dried thyme
- 1/2 cup Beef stock
- 1.5 lb Beef and Tripe or any other meat of choice
- 5 Boiled eggs
- 2 Onions Blend one with the peppers and tomatoes and dice the other one.
Blend the red peppers, Habanero peppers, Tomatoes, Onion, ginger, and garlic
Heat the palm oil on medium heat and stir in the onions. Leave to cook the onions for about 10 minutes or till slightly browned.
Stir in the blended sauce, cover, and leave to cook for about 15 to 20 minutes or till the sauce is reduced stirring occassionallyto avoid burning.
Add the crayfish, chili flakes, salt, bouillon powder, thyme, locust beans, beef stock, and the beef. Leave to simmer for another 5 minutes
Stir in the boiled eggs and leave to simmer for 2 to 3 more minutes
Serve over white rice, pasta, boiled yam, boiled potatoes, boiled plantains, and more.
- Using a food processor is advisable when blending the peppers. It helps to control the texture of the resulting pepper; it also helps to eliminate the use of water during blending. Most blenders, I know, cannot do this. However, if you don’t have have a food processor, feel free to use a blender.
- I don’t bleach my palm oil. How I get my oil well heated up is by cooking the onions in the oil for an extended period of time. In that way, the oil is not only well heated up, but the onions also add their flavor to it.
- Traditionally, a mixture of meat variety is used for making ata dindin; however, feel free to use any choice of meat or meat combinations you want: beef, goat meat, chicken, or fish.
- This pepper sauce is quite spicy; if you have a low heat tolerance level, feel free to adjust the heat level to your taste.
Calories: 342kcal | Carbohydrates: 6g | Protein: 17g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 238mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2429IU | Vitamin C: 69mg | Calcium: 45mg | Iron: 3mg