Obe Ata Dindin (Nigerian Red Sauce) is a traditional Nigerian recipe for a classic dish of mixed meats in abell pepper and red palm oil base with smoked fish, fermented locust beans and hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Red Sauce (Obe Ata Dindin).
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Obe Ata Dindin (Buka stew), also known as ‘Nigerian red sauce’ is a Nigerian Fried pepper sauce that’s very common in restaurants and local food kiosks. It’s a spicy, savoury stew made with tomatoes, hot chillies and local spices (particularly iru, [fermented locust beans]).
Ingredients:
Assorted meats: ( Shaki, Ponmo, Beef, Goat meat, Inu eran (Offals) are ideal) [about 1kg (2 lbs)]
4 Red Bell Peppers (Red Tatashe)
3 Green Romano Bell Peppers (Green Tatashe)
4 tbsp Dried Chilli Peppers (Ata Ijosi/African birds’ eye)
2 Whole Onions
1 Chopped Onion
3 tbsp Iru (fermented and smoked Locust beans)
300g Shredded smoked Fish (Eja Shawa/Bonga)
2 tbsp Ground Crayfish (smoked and dried crayfish)
Boiled Eggs (Optional)
250ml (1 cup) red Palm Oil
3 Knorr Chicken stock Cubes
Salt to Taste
Method:
Boil your meats with a little water for about 20 minutes, or until coloured. Remember to boil bloody meats like Kidney, Liver and Heart separately. While they’re cooked, fry or grill (broil) the goat meat or beef.
Soak your dried chillies in hot water for 10 to 15 minutes to soften.
Wash your green and red bell peppers thoroughly, then chop and combine in a blender with two chopped onions, the soaked dried peppers and just a little water. Puree to a thick paste.
Add the dried fish to the puree along with the Knorr cubes and salt to taste. Turn into a pan, place on a hob over medium heat, bring to a boil and cook until most of the moisture in the liquid dries off.
While that’s mixture’s boiling, get another saucepan, place over medium heat, and when it’s hot add the palm oil. Add a sliver of onion and when this blackens the oil is hot enough. Add the chopped onions, sauté until brown (about 6 minutes), but be careful not to burn it, then add the Iru to release the flavour.
When the pepper mix has thickened sufficiently slowly, add the iru-flavoured palm oil, along with the ground crayfish (be careful with the crayfish, do not add so much that they over-power the flavour). Stir to combine then cook for 5 minutes, then turn the heat down to low.
Now, add the boiled eggs, adjust salt/seasoning, to taste and continue cooking for 2-3 minutes.
Finally add in the cooked meats Stir and combine and continue cooking for 7-10 minutes over low heat.
Take off the heat and serve with boiled rice, plantain, pasta, yam or potatoes.
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