Fried pepper sauce is one of the most versatile stew recipes because it can be eaten with an endless list of meals.
If you have some leftover, it can also be refined to make soups like vegetable or egusi soups. If you adjust the recipe a little, you can transform it into ofada sauce (ayamase).
Fired well and stored properly, ata dindin can last for over a month. The sauce can be very spicy, but you can adjust it by reducing or increasing the pepper to your desired taste.
Here is how to prepare fried pepper sauce.
What you need:
- Scottish bonnet (ata rodo). The amount of pepper used should depend on the level of your pepper tolerance.
- Some pieces of red bell pepper (tatashe)
- Groundnut or palm oil
- Salt and seasoning cubes
- Boiled or fried fish, meat or eggs
1. Blend the peppers and onion into a coarse texture.
2. Strain out excess liquid form the blended mixture if necessary.
3. Put a big pot on medium to high heat, add the oil and heat it up.
4. Pour in the blended pepper, salt and seasoning cubes.
5. Put the lid on the pot and leave to cook for about 50 minutes to an hour. Stir occasionally to ensure that it doesn't burn. Add in your fish, meat or eggs after about 20 minutes of cooking.
6. After about an hour, the sauce changes to a dark red hue and the oil floats to the top. Skim off excess oil.
7. Your ata dindin sauce is ready, serve as desired!