This is one killer stew you want to have in your routine of stews. Ata dindin is simply fried pepper by literal interpretation. While you may wish to argue that most Nigerian stews are fried, ata dindin goes the extra mile of intense frying to dry up any excess water.
It's simply pot of tasty concentrated goodness!!! Because of the rich concentration, a little goes a long way when serving!!!
Start by washing, seasoning then boiling the meat.
INGREDIENTS
*6 tins of can whole tomatoes plums or 2.4kg of fresh tomatoes
*13 red bell peppers (tatashe)
*10 scotch bonnet (ata rodo)
*5 onions (leave one out when blending)
*6 sticks large spring onions
*1.5 litre vegetable oil
*2 tbsp dried thyme
* chicken stock cube/powder to season
PREPARATION
1. Wash, chop and blend the vegetables (except one onion)
2. Blend till almost smooth
3. Steam the tomato and pepper blend till its dry and forms a thick paste, then add thyme
4. Stock seasoning, if you have any stock from cooking the meat, add it also.
5. Cooked, chopped meat ( For more intense flavor, fry your meats).
6. On a separate burner heat up some oil and fry the onion that was left out, please slice it up first.
Add in the heated oil and slightly fried onions into the bubbling pepper and tomato mix.
7. Stir, then leave to fry (be patient at this point, would take almost 20-30mins to fry) remain close by to stir in constantly so it won't get burnt.
8. Once fried the oil should separate from the tomatoes paste.
Super yum, ready to serve with hot steaming rice
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