Nigerian Pepper Sauce with Beef and Eggs (Obe Ata)
Obe ata is the red pepper stew at the center of Nigerian cooking, and this version turns it into a full meal with beef and hard-boiled eggs. The base is a blend of red bell peppers, scotch bonnets and tomatoes, cooked in palm oil. Ground crayfish and fermented locust beans add a deep savory funk. Spoon it over rice, yam or plantain.
Instructions
Blend the red bell peppers, scotch bonnets, tomatoes, onion, ginger and garlic into a smooth paste and set it aside.
Heat the palm oil in a skillet. Add the chopped onion and cook for a few minutes, until it is soft.
Stir in the ground crayfish, chili flakes, salt, thyme, locust beans and beef. Cook for a few minutes so the seasonings coat the meat.
Pour in the pepper paste and let it simmer for about 5 minutes.
Add the hard-boiled eggs and simmer for a few more minutes, until they are heated through and coated in sauce.
Serve with white rice, boiled yam, boiled potatoes or fried plantain.
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