I was going through a post for ata din din on 9jafoodie.com. I had seen her post it on Instagram some time ago, so I decided to look through it. I spoke to her about it and she was able to explain how it works. I called my friend Damilola and we had an hour long conversation about it. Dami, I miss your aroma hehehe.
Well, I decided to make some Ata din din. I have to say that I really liked it the first time and I still like it. I remember while making this sauce my Ajebutters kept asking, “Mommy what is that delicious smell?” Although they did not eat it due to the amount of pepper used, they can tell you that it sent a sweet smell around the house. The use of the Thai peppers was a huge hit. It gave the sauce a certain sweet and spicy taste. I swear I love those peppers. Yes, me lol; I love Thai peppers. The one who does not eat pepper…Oh come on let’s move on teehee 🙂
I paired this sauce with everything from jollof rice, to beef and meats. I am actually preparing a post for peppered fried beef and one for peppered meats. With Atadindin, life is not so difficult 🙂
Well, here we go. My own adaptation of 9jafoodie’s Atadindin.
- 2 large red bell pepper
- 40 red Thai hot peppers or Ata wewe(you may reduce how much you want or add more if you like the heat)
- I habanero pepper or Ata-rodo(optional)
- 1 large purple onion
- 2onga cubes. Any bouillon works
- salt to taste
- 2 cups and ¼ of vegetable or sunflower oil
- wash all the peppers and onions. In a chopper or blender, roughly blend or chop all the ingredients except the Onga cubes, oil and salt
- Drain the blended mix through a fine mesh sieve
- In a heavy bottomed pot, heat the oil. Pour in the pepper mix and fry for a few minutes; then add the Onga cubes and salt to taste. Slightly cover and fry the mix on low heat for about an hour; making sure to stir ocassionally. Once the sauce is done, the sauce will look darker and the oil will float to the top.
- Drain off any excess oil before serving with any side or store in the fridge or freezer with the oil floating on the top. The oil serves as a preservative for the sauce