Nigerian Pepper Sauce Recipe – Ata dindin

Nigerian Pepper Sauce, also known as Ata Dindin, is a hearty stew cooked with bell peppers, tomatoes, onions, ginger, habaneros, chili flakes, garlic, and ginger that warms you from head to toe. It’s a flaming red color that’s bold and spicy.

Because of its versatility, African pepper sauce is one of my favorite sauces to prepare. This West African sauce is the answer if you’re seeking a quick method to add flavor and spice to a dish.

This sauce is traditionally served with a variety of foods, including puff puff, grilled fish, rice, fried/boiled yam, potato, plantain, beef, and chicken, as well as a variety of soups and stews.

The sauce’s uses are nearly limitless. It keeps well in the freezer as well. I frequently use this as a marinade for chicken, and I keep any leftovers in the freezer for future use. Take a look at the recipe below!

Ata dindin – Nigerian Pepper Sauce Recipe | How to Make Nigerian Pepper Sauce

Ata dindin is a Nigerian restaurant classic and arguably one of the most well-known stews in the country. Despite a large number of ingredients, this stew is simple to prepare. It has a wonderful aroma and much great flavor.

A few indigenous ingredients, including crayfish, locust beans, and even palm oil, are used in the Nigerian Pepper sauce. Locust beans, on the other hand, are my secret ingredient for obe ata dindin.

It not only adds a classic touch to the sauce, but it also gives it a deep, earthy flavor that makes pepper sauce distinctive.

Many folks are repulsed by the thought of locust beans. When they’re in the stew, though, the intense scent goes away, and they offer the right savory flavor!

If you don’t like locust beans, mix them in with the peppers and no one will notice. That’s something I do on occasion!

There are other popular soups and stews in Nigeria, such as beef stew, turkey stew, and catfish stew, but ata dindin is a hearty sauce with a distinct cultural flair that makes everyone crave it.

Ata dindin is served with white rice, boiled yam, boiling plantains, fried plantains, bread, and pretty much anything else. Anything, to be honest.

Observations:

1. When combining the peppers, a food processor is better. It aids in the regulation of the finished pepper’s texture as well as the elimination of the usage of water during the blending process. Most blenders, as far as I’m aware, are incapable of doing so. If you don’t have a food processor, you can use a blender instead.
2. My palm oil isn’t bleached. Cooking the onions in the oil for a lengthy amount of time is how I make my oil really hot. As a result, not only is the oil thoroughly hot, but the onions also contribute flavor.
3. Ata dindin traditionally comprises of variety of meats; however, you can use whatever meat or meat combinations you choose, including beef, goat meat, chicken, or fish.
4. This pepper sauce is fairly spicy; if you have a low tolerance for heat, adjust the heat level to your preference.

FAQs on Nigerian Pepper Sauce

• Is there any other oil I may use instead of palm oil?

You can use vegetable oil as well. You might also use a combination of vegetables and palm oil.

• Where can I buy palm oil Near Me?

Any market that sells food items in West Africa. If you live outside of Africa, you can get palm oil in African stores or order it from Amazon.

• I’m looking for locust beans, but I don’t know where to find them.

The locust bean can be found frozen in most African-Caribbean stores.

Ingredients Used in Making African Pepper Sauce

• 4 Red Bell peppers
• 2 Scotch bonnets (Habanero pepper)
• 3 Tomatoes large
• 4 cloves Garlic
• 2 tbsp Crayfish
• inch Ginger root
• 2 tbsp Locust Beans
• ½ Tbsp Dried thyme
• 2 Tbsp Red chili flakes
• ½ Cup Palm Oil
• 2 Tsp stock powder
• ½ cup Beef stock
• 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.

Instructions

1. Firstly, blend the red peppers, habaneros, tomatoes, onion, ginger, and garlic in a blender.
2. Secondly, in a medium saucepan, heat the palm oil and add the onions. Allow the onions to cook for about 10 minutes, or until they are translucent.
3. Then. add the blended sauce, cover, and boil for 15 to 20 minutes, or until the sauce has reduced, stirring occasionally to prevent scorching.
4. After that, combine the crayfish, chili flakes, salt, bouillon powder, thyme, locust beans, beef stock, and beef in a large mixing bowl. Continue to cook for another 5 minutes.
5. Now, add the boiled eggs and continue to cook for another 2 to 3 minutes.
6. Finally, serve with white rice, pasta, and other side dishes of preference.

Enjoy!

Nutrition

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

If you enjoyed my Nigerian Pepper Sauce, you might also like to try these other soup and stew recipes:

• How to prepare ‘Shito’ (Ghana pepper sauce) 7 Easy Steps
• Chicken Pepper soup
• Goat meat Pepper soup
• Egusi Soup
• Catfish stew