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Obe Ata (Nigerian Red Pepper Sauce) Recipe

Name: Obe Ata (Nigerian Red Pepper Sauce) Recipe
Yield: 34
Ingredients: 8 red bell peppers (about 4 1/2 pounds; 2kg), stemmed, cored, and cut into roughly 1/2-inch dice; 9 tablespoons (135ml) red palm oil, divided; Kosher salt; 12 medium cloves garlic (about 1 head), roughly chopped; 6 large plum tomatoes (about 1 3/4 pounds; 800g), cored and quartered; 4 Fresno chili peppers (about 2 ounces; 55g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note); 4 habanero or Scotch bonnet peppers (about 1 ounce; 30g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note); 2 large red onions (about 1 3/4 pounds; 800g), peeled and cut into roughly 1/2-inch dice; One 2-inch segment peeled fresh ginger (about 3/4 ounce; 20g), roughly chopped; 1 quart (1L) homemade chicken stock or store-bought, low-sodium broth, or vegetable stock; 9 tablespoons (135ml) canola or other neutral oil; 1/2 teaspoon Nigerian curry powder, such as Lion's Brand, or more to taste (optional, see note); Ground Cameroon pepper, to taste (see note); 4 pounds (1.8kg) cooked bone-in chicken (optional); Torn fresh basil leaves, for garnish (optional)

This Nigerian Obe Ata recipe features a flavorful red pepper sauce made with bell peppers, garlic, tomatoes, and a variety of spicy peppers, all simmered in red palm oil and chicken stock. The resulting sauce is rich, spicy, and perfect for topping cooked bone-in chicken or rice.

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Servings: 34

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8 red bell peppers (about 4 1/2 pounds; 2kg), stemmed, cored, and cut into roughly 1/2-inch dice

9 tablespoons (135ml) red palm oil, divided

12 medium cloves garlic (about 1 head), roughly chopped

6 large plum tomatoes (about 1 3/4 pounds; 800g), cored and quartered

4 Fresno chili peppers (about 2 ounces; 55g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note)

4 habanero or Scotch bonnet peppers (about 1 ounce; 30g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note)

2 large red onions (about 1 3/4 pounds; 800g), peeled and cut into roughly 1/2-inch dice

One 2-inch segment peeled fresh ginger (about 3/4 ounce; 20g), roughly chopped

1 quart (1L) homemade chicken stock or store-bought, low-sodium broth, or vegetable stock

9 tablespoons (135ml) canola or other neutral oil

1/2 teaspoon Nigerian curry powder, such as Lion's Brand, or more to taste (optional, see note)

Ground Cameroon pepper, to taste (see note)

4 pounds (1.8kg) cooked bone-in chicken (optional)

Torn fresh basil leaves, for garnish (optional)

Obe Ata (Nigerian Red Pepper Sauce) Recipe

Ingredients

Steps

Nutrition Facts

Obe Ata (Nigerian Red Pepper Sauce) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts