Nigerian bell pepper is an incredibly versatile stew made with sweet peppers. Stewed pepper, commonly referred to as “Obe Ata Din Din” by the Yorubas, is a Nigerian soup prepared only with peppers.
This dish is so versatile that it can be combined with many dishes like boiled rice, boiled or fried yam, bananas, potatoes, pasta and bread. This article will show you how to prepare this delicious stew.
10 red peppers (Tatashe)
3 tablespoons vegetable oil
1 tablespoon of palm oil in red
2 medium ports
500 g beef and shaki (optional)
3 pieces of dried fish (mangala)
1 disk of iru, ogiri or dawa dawa
2 tablespoons of ground crab
1 tablespoon Nigerian curry powder
salt (to taste)
Dry and bone dried fish.
Peel and cut the shaki into medium sized pieces.
Cut one onion and cut another.
Wash and remove the tattoo seeds.
Mix all the peppers until smooth
Cook the meat and shaki with the chopped onions until done.
Pour the mixed peppers into a bowl and cook until all the water has evaporated.
Pour the vegetable oil into a clean, dry pan and heat it.
After it is very hot, pour in palm oil to get the bleached effect.
Add the chopped onions and stir for about half a minute.
Add cooked and cold peppers (stirring occasionally) until there is a trace of water on the stew. You will also notice that the stew is striped (see video below).
Add the crab mixture and iru or ogiri, dried fish, beef, shaki, curry powder and salt to taste.
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