Pepper Mixture for Nigerian Stew (Ata)


Ingredients

  • 4 red bell peppers (tatashe) *
  • 2 scotch Bonnet pepper ( ata rodo)
  • 6 large tomatoes
  • 1 medium size onion

* Remove the seeds from the peppers if you prefer to*

Direction

  • Chop all ingredients listed  above and combine them in a blender.
  • Puree to a fine paste ( you might need to add some water to help make blending easier)
  • Pour the mixture into a sieve and let set aside for 10-20 minutes (this process separates out the excess water and reduce cooking time) Pour the sieved mixture into a large pot, boil on medium heat until the mixture is well reduced (excess water removed) 10~20 minutes

Your sauce is ready. Use mixture  in your favorite stews and sauce .

PS: To significantly save on cooking time, package the pepper mixture into ziploc bags (based on how much stew or sauce you make at once), freeze them (they will keep for up to 4 months), defrost and use as needed.

**Note: If you will like a brighter red color in your stew,  add in a medium can (1 cup) of tomato paste  and some Paprika***

Recipe : Nigerian Stew

Here is a Recipe for No-Boil stew base.



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Lose It Nigerian

By |January 22nd, 2012|15 Comments

15 Comments

  1. pat August 9, 2016 at 5:13 am - Reply

    In your diet timetable, I noticed that you emphasized on palm oil Free. Is Palm oil bad for weight loss? If so which oil can I use in my food,.Thanks

    • 9jafoodie
      9jafoodie August 9, 2016 at 8:23 pm - Reply

      Palm oil is actually very healthy. oils in general are very high in calorie. When you are on a meal plan with lots of naturally occurring oils, there is no need for added oil.

  2. Babangida November 17, 2015 at 10:05 am - Reply

    Sieve the tomatoes blend for 10~20 minutes. What difference does it lay or time between the boiling method too.
    Nicr recipes

    • 9jafoodie
      9jafoodie November 17, 2015 at 7:38 pm - Reply

      hello there – i am not sure i understand your question, please clarify.

  3. Gracias March 14, 2013 at 4:54 pm - Reply

    Thank you so much for your prompt response to my query. You’re great! I am so thankful I came across your site, I’ve learnt a lot. Pls keep up the good work. You have made many people like me become excellent cooks….

  4. amaka May 16, 2012 at 8:25 am - Reply

    I sieve mine too. saves a lot of time.

  5. kaydee January 26, 2012 at 4:11 am - Reply

    That’s what I do too.saves a lot of time.I buy in large quantities.anoda tip on cooking time,I sieve the freshly blended mixture with a very fine sieve.it greatly reduces the time I spend boiling it onn the stove,cos a lot of the water would have been sieved out already

    • 9jafoodie
      9jafoodie January 27, 2012 at 10:38 pm - Reply

      Sieving sounds like a great idea, I have to try it. Thanks for sharing.

  6. Okeoghene January 23, 2012 at 9:12 pm - Reply

    What cant be stored in ziploc bags?

  7. Natural Nigerian January 23, 2012 at 10:06 am - Reply

    I love stew – its preparation; the smell of the tomato, pepper, tatashe mix when it is frying; the color! Right now, I just finished preparing a peppery stew. Going to have some mac n stew! Eat your heart out Mac n Cheese!

    • 9jafoodie
      9jafoodie January 23, 2012 at 3:57 pm - Reply

      Mac and Stew… sounds yummmmmmmmmmmm. I want some 🙁

  8. Atoskin January 23, 2012 at 3:04 am - Reply

    i also always store my fresh blended pepper in the freezer. The only difference is that i store in plastics, my microwave always melt ziploc bags!

    • 9jafoodie
      9jafoodie January 23, 2012 at 4:00 pm - Reply

      Ziploc bags are not microwaveable. I usually just leave the sauce on the counter to defrost

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