How to Cook Pepper Stew (Obe Ata Din Din)
Pepper Stew, the stew that the Yorubas call Obe Ata Din Din is a Nigerian stew prepared with only peppers. It is red like Tomato Stew but soooo HOT! So mind the pepper when eating with this stew.
But as an Igbo gal, who is not friends with hot and spicy food (yes, I love to taste my food and enjoy it), stay with me and I will show you how to prepare this stew without setting your mouth on fire.
- Boiled White Rice
- Boiled Plantains (ripe an unripe)
- Fried Plantains
- Boiled Beans
- Boiled Yam
- Fried Yam
- White Agidi
Ingredients for Obe Ata Din Din
For the stew in the video below, I used:
- 10 tatashe peppers
- 3 cooking spoons sunflower oil (vegetable oil)
- 1 tablespoon red palm oil
- 2 medium onions
- Habanero Pepper (to taste)
- 500g shaki (cow tripe)
- 3 pieces dry fish (mangala)
- 1 disc ogiri okpei (iru, dawa dawa, locust beans)
- 1 handful crayfish
- 1 tablespoon Nigerian curry powder
- Salt (to taste)
Important notes on the ingredients and alternatives
- Tatashe is a hot and tapered Nigerian pepper. You can use red Tribelli peppers as alternative. The difference is that tribelli peppers are not spicy.
- I decided to use only shaki and dry fish for this stew. You can add beef if you wish.
- By choice, I used only ogiri okpei (iru, dawa dawa, locust beans). Ogiri Okpei is a traditional seasoning. You can add seasoning cubes if you wish.
- The curry powder listed above is the Nigerian curry powder not the Indian curry powder.
- You can use only palm oil (bleached) to prepare this stew but it is not advisable to bleach palm oil so I normally use a combination of vegetable oil and palm oil to get the bleached effect (see directions and video below).
Before you cook Pepper Stew (Obe Ata Din Din)
- Soak and debone the dry fish.
- Clean and cut the shaki into medium pieces.
- Grind the ogiri okpei and crayfish with a dry mill.
- Dice one onion and slice the other.
- Wash, remove the seeds from the tatashe. It is advisable to deseed he tatashe peppers because the seeds have a tendency to make your stews bitter. Also, there is a tendency that your blender cannot grind the seeds and this is unsightly when you serve your stews.
- I also deseed the habanero peppers. I am an Igbo gal and usually the spiciness in the flesh of these habanero peppers is enough to give me the desired bite. But if you wish to set your mouth on fire, like you are eating Vindaloo please add as much habanero peppers as you wish. lol
- Blend all the peppers till smooth. I usually cut them up a bit to help my blender.
- Boil the shaki with the diced onion till done.
- Pour the belnded peppers in a pot and boil till all the water evaporates.
- Pour the vegetable oil into a clean dry pot and heat it up.
- Once very hot, pour the palm oil to give the bleached effect.
- Add the sliced onion and stir for about half a minute.
- Add the boiled pepper and fry (stirring from time to time) till there is no trace of water in the stew. You will also notice that the stew is streaked (see video below).
- Add the crayfish and ogiri okpei blend, dry fish, shaki, curry powder and salt to taste.
- Stir very well and it is done!
If you have any questions about this recipe, click here to ask me.