Pepper Soup – Ata dindin

Pepper Soup – 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. 

Ata din din is a game-changer when it comes to Nigerian sauce. It is a hearty stew made with roughly blended bell peppers, habaneros, chili flakes, garlic, onion, ginger, and tomatoes. This should be your go-to if you want a fast, fiery hot, and spicy stew. Pair with boiled yam, rice, boiled potatoes, and more.

How to make the Nigerian Pepper Soup – Ata dindin

Ata dindin is a restaurant classic that is possibly one of the most famous stews in local Nigerian restaurants. Despite many ingredients, this stew is easy to put together. It smells heavenly and tastes even better.

The Nigerian Pepper sauce uses a few indigenous ingredients like crayfish, locust beans, and even palm oil. However, my secret ingredient for obe ata dindin is locust beans. Apart from giving the sauce a traditional flair, it also imparts a deep, earthy umami flavour, which makes the taste of pepper sauce unforgettable.

Ingredients

  • 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 chilli 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.
  • Salt to taste

Directions

  • 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 occasionally to avoid burning.
  • Add the crayfish, chilli 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.

Notes

  1. 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 a food processor, feel free to use a blender.
  2. 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 flavour to it.
  3. Traditionally, a mixture of meat varieties 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.
  4. This pepper sauce is quite spicy; if you have a low heat tolerance level, feel free to adjust the heat level to your taste.