Ata Din Din (Fried Pepper Sauce)
A classic Yoruba base sauce of blended bell peppers, tomatoes, and scotch bonnet slowly fried in palm oil until thick, concentrated, and richly caramelized. Use it as a stew base, braising liquid, or standalone sauce over rice.
Ingredients
- 4 red bell peppers, seeded, quartered
- 6 ripe roma tomatoes, quartered
- 2 scotch bonnet or habanero pepper, stemmed
- 1 yellow onion, roughly chopped
- 1/3 cup red palm oil (substitute neutral vegetable oil)
- 1 tsp salt
- 2 cubes vegan bouillon cube, crumbled
Instructions
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1
Blend 4 seeded, quartered red bell peppers, 6 quartered ripe roma tomatoes, 2 stemmed scotch bonnet or habanero pepper, and 1 roughly chopped yellow onion in a blender until smooth. Do not add water.
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2
Heat 1/3 cup red palm oil (substitute neutral vegetable oil) in a wide, heavy pot over medium heat until it shimmers.
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3
Carefully pour in the blended pepper mixture — it will sputter. Stir to combine with the oil.
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4
Cook uncovered over medium heat, stirring every 5 minutes, for 30 to 35 minutes. The sauce should go from watery and orange to thick, dark red, and glossy, with oil rising to the surface.
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5
Stir in 2 cubes crumbled vegan bouillon cube and 1 tsp salt. Cook 5 more minutes.
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6
Taste and adjust salt. Use immediately as a stew base or protein braising liquid, or refrigerate in a sealed jar for up to 5 days.