Ata DinDin (Fried Pepper Sauce)


Ata Dindin Is Yoruba language literally meaning Fried Pepper. This is one of the most versatile sauces you can possibly make.
Ata - Dindin - yoruba - hot - sauce - fried - pepper - nigerian - condiment

The combinations are endless. You can use it as a sauce for rice and pasta, you can refine it further into soups like egusi, Efo , Ewedu etc.  With a few tweaks and addition of Orishirishi(meat) you can make it into Ofada sauce. Simply fried and properly stored, it can last up to 5 weeks. This sauce can be very hot, feel free to vary the pepper count to your heat tolerance level.

*For my sauce I used ata wewe (Thai or Tabasco Chili) as the main source of heat,  substitute rodo (scotch Bonnet) or shombo (Kashmir chilli).

Ingredients

  • Ata wewe (about 20-25) (dependent on your heat tolerance)
  • 2 large red bell pepper (tatashe)
  • 1 large onion
  • 3 cups oil of choice (Groundnut or Palm oil)
  • Salt and maggi cube – to taste

Directions

  • Combine  peppers and onion in a blender. Process into a coarse texture.
  • pour processed peppers into a strainer, set aside to drain out excess liquid
  • Set a large pot on medium-high heat, heat up the oil then add in the processed pepper, salt and maggi. Cover the pot and leave to cook for 45min-1hr, stirring occasionally so the sauce doesn’t burn.
  • You know your sauce is ready when the oil floats to the top and the sauce changes to a darker red.  Skim off any excess oil

Enjoy!

Some Uses of Ata Din Din

Peppered Ponmo

 I used some of the sauce above, mixed with some boiled ponmo, added in some blended dried prawns, cooked for another 15 minutes on low heat so the ponmo can “Take in the pepper” and here we are.

Efo ( Alata Swe swe)

Alata-SweSwe in yoruba language is used to describe something with an in and out peppery note. Sort of a now you feel it now you don’t type situation.

Again I used the Ata Dindin sauce mixed in with dried catfish, tomato paste, cooked  snails, cooked goat meat, fresh spinach, blended crayfish, and some locust beans.

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Lose It Nigerian

By |August 2nd, 2011|34 Comments

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34 Comments

  1. […] Ata-Dindin […]

  2. napturalcheviee2014 February 24, 2016 at 9:22 am - Reply

    Spinach is also know as “Green”. Thats what I ask for when I go to the market.

    • 9jafoodie
      9jafoodie February 25, 2016 at 5:31 pm - Reply

      Green = amaranth, calallo or efo -tete. It’s not thesesame as spinach.

  3. Aisha yusuf January 7, 2016 at 6:51 am - Reply

    Hello… Plz can dis be used to pepper meat lyk if ur going for peppered chicken….
    I luv u by d way.

  4. Olaide August 10, 2015 at 3:39 pm - Reply

    Sorry, in one of ur reply to someone dt asked for spinach name in Yoruba n u said it has no name in Yoruba. Spinach is called ‘ efo gbure’

    • folakemi August 10, 2015 at 4:01 pm - Reply

      Thanks a lot Olaide, I’ve been looking for the yoruba name for a while now and I almost ordered for it online not knowing my mum has it at the back of her house. Thanks again. @ Ronke, pls try to say the names of these ingredients or foods in yoruba cos it will make it easier to know what you are looking for. Good work you are doing here.

      • 9jafoodie
        9jafoodie August 10, 2015 at 9:03 pm - Reply

        I will try my best to include local names when applicable. Spinach is closer to amunututu but they are still different plants.

    • 9jafoodie
      9jafoodie August 10, 2015 at 9:01 pm - Reply

      Efo gbure and spinach are very different plants. Gbure is water leaf. Spinach is not native to Nigeria, that’s why it doesn’t really have a local name.

  5. Titilayo August 2, 2015 at 1:56 pm - Reply

    Pls I want to make this now but discovered I don’t have rodo, can I use ground pepper instead?

    • 9jafoodie
      9jafoodie August 2, 2015 at 9:10 pm - Reply

      this recipe doesn’t call for rodo at all. You need ata-wewe (Thai chilies). You can make the sauce with just ground pepper but the taste will be slightly different.

  6. Ramiji July 27, 2015 at 4:57 am - Reply

    If using shombo, how many should I use?

  7. Alexander July 19, 2015 at 7:46 am - Reply

    Should say do you own a restaurant

  8. Alexander July 19, 2015 at 7:45 am - Reply

    Where are u based do you a restaurant

  9. mtemidara May 16, 2015 at 1:59 pm - Reply

    Thank you for this recipe! I have been searching far and wide for it, and did not find my answer until I decided to look through 9jafoodie. If one were to use ata rodo (habanero) rather than Thai or Tabasco chili, would you still recommend 20-25 pieces, or is an alternate amount advisable?

    • 9jafoodie
      9jafoodie May 16, 2015 at 3:08 pm - Reply

      20-25 rodo will be a little much. 12-15 will be more than enough

  10. […] 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 […]

  11. Maureen April 2, 2015 at 10:38 pm - Reply

    Can I use this pepper sauce for stew in rice? And if yes, won’t it be too hot?

    • 9jafoodie
      9jafoodie April 4, 2015 at 7:23 pm - Reply

      yes. you will need to use a very small amount.

  12. grace March 18, 2015 at 1:11 pm - Reply

    Pls wat is ata wewe

    • 9jafoodie
      9jafoodie March 19, 2015 at 12:07 pm - Reply

      It’s a variety of chilli pepper… they are short and a little fat looking 🙂

      • Jessica February 9, 2017 at 4:42 pm - Reply

        Please is it the same as scotch bonnet? I don’t know what ata wewe is either.

  13. Abike March 18, 2015 at 4:00 am - Reply

    I’m surprised you’re not weighing about 1000lbs with all this delicious recipes; how dou you do it?! Anyways, keep bringing all these palatable recipes to our attention……I’m loving every bit of it!❤️

    • 9jafoodie
      9jafoodie March 18, 2015 at 7:31 am - Reply

      🙂 with conscious effort o.. lol. Thanks Abike

  14. arralista March 15, 2015 at 12:41 pm - Reply

    Please where did I go wrong, everything was going according to plan with this dish, I opened it turned my head to do something turned it back and it had all burnt with 10 mins to go on my clock ????? I’m so sad right now are you not meant to open the lid while its cooking?

    • 9jafoodie
      9jafoodie March 15, 2015 at 8:17 pm - Reply

      Ho nooooo.. I am so sorry it got burnt. It’s completely fine to open the lid. Did you stir the sauce at all? I am heart broken for you.. sorry :(. Please do try the sauce again, just watch it closely. It’s okay to take it off the heat as soon as the color changes.

  15. Funke February 27, 2015 at 6:28 am - Reply

    Very nice. Pls what is the yoruba name for spinach?

    • 9jafoodie
      9jafoodie February 27, 2015 at 12:17 pm - Reply

      Hi Funke, there is no Yoruba name for spinach. However, a great alternative is efo tete.

  16. […] Rice and Beans is ready, serve with any sauce of choice. Enjoy!! Note:I like my rice and beans with fried pepper sauce and blended […]

  17. Vibeke December 1, 2014 at 10:03 pm - Reply

    Hi! I’ve been looking around your blog and it’s really nice, thanks for sharing! I’m going to a themed potluck and I’ve been assigned the cuisine of Nigeria! There will be many vegetarians who eat neither meat not fish. If you were to name your 2-3 favorite dishes that fit that bill, what would they be? I appreciate your help! Thank you.

    • 9jafoodie
      9jafoodie December 2, 2014 at 7:44 pm - Reply

      It will be rice masa(rice cake) and akara (beans cake).

  18. […] attempt (abroad) at making Obe Ata which actually ended up being Ata Dindin (fried pepper stew). It was sooo delicious! I posted on Facebook asking how to make Obe without a […]

  19. oge May 9, 2014 at 1:53 am - Reply

    Nice one there. Love ur blog

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