Ata dindin (Nigerian pepper sauce)
Chef Lola's Kitchen · ♥ 351 likes · 10.5K views · 4 min video
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Timestamp
Ingredients
Method
Techniques
- ½ cup palm oil
- 2 tsp bouillon powder
- 2 tbsp crayfish
- ½ tbsp thyme
- 2 tbsp locust beans
- 5 whole boiled eggs
- 4 whole red bell peppers
- 1 whole onion
- 3 whole ripe tomatoes
- 2 whole habanero peppers
- 1 inch ginger root
- 4 cloves garlic
Process the bell peppers, onion, tomatoes, habaneros, ginger and garlic in a food processor, leaving it not too fine.
Blending the pepper base
- diced onions
Heat the palm oil, without bleaching it; add the diced onions and cook 8 to 10 minutes until a little browned.
Add the blended peppers, stir, cover and cook 10 to 15 minutes until well reduced, stirring at intervals so it does not burn.
- salt
- red chilli flakes
Add salt, bouillon powder, crayfish, red chilli flakes, thyme and locust beans.
Seasoning with locust beans and crayfish