Nigerian Pepper Sauce (Obe Ata)
Obe ata, or pepper sauce, is the red base behind a great many Yoruba dishes, built on peppers, tomatoes and onions. This version is fried in a full cup of unbleached palm oil, which keeps its rich, earthy aroma and deep color. Ginger and garlic go in first for a short stir-fry, and optional shredded fish at the end turns the sauce into something close to a meal.
Instructions
Rinse the bell peppers and tomatoes, then blend them together until you have a chunky paste. It should still have some texture rather than being smooth.
Heat the palm oil in a frying pan. Mince the ginger and garlic and chop the onion while it warms.
Add the ginger, garlic and onion to the hot oil and stir-fry for 1 minute.
Pour in the blended pepper and tomato mixture and cook for 10 minutes, stirring now and then so it does not catch on the bottom of the pan.
Season with salt and pepper. If you are using fish, stir in the cooked, shredded fish and cook on low heat for 3 minutes.
Take the pan off the heat and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
