Nigerian Red Sauce (Obe Ata Dindin)

Maggi Seasoning Cubes are made from fermented wheat protein and glutamic acids, providing a huge dose of savory essence to any dish. As foundational to West African cooking as Scotch bonnet chiles and palm oil, Maggi cubes have become a convenient substitute for more labor-intensive traditional seasonings and thickeners, such as sounbareh, made from fermented and roasted locust bean tree seeds. Stir leftover Nigerian Red Sauce into unsweetened coconut milk for a quick, spicy stew with fish or shrimp.

Active Time:
2 hrs 20 mins
Total Time:
1 hrs 20 mins
Yield:
3 cups

Ingredients

  • 3 cups chopped red bell pepper

  • 2 1/3 cups chopped red onion

  • 2 cups chopped tomato

  • 1/2 cup tomato paste

  • 2 tablespoons grated garlic

  • 2 tablespoons grated peeled fresh ginger

  • 3 seasoning cubes (such as Maggi Seasoning Cubes)

  • 1 1/2 tablespoons chopped fresh Scotch bonnet chile

  • 2 teaspoons curry powder

  • 1/2 cup canola oil

Directions

  1. Combine bell pepper, onion, tomato, tomato paste, garlic, ginger, seasoning cubes, chile, and curry powder in a high-speed blender. Process on low speed, gradually increasing speed to high, until smooth, about 50 seconds.

  2. Transfer bell pepper mixture to a large pot; add oil. Cook over low, stirring occasionally, until sauce is the consistency of a thick gravy and is reduced to about 3 cups, about 1 hour and 10 minutes. Let cool completely, about 1 hour.

Make Ahead

Sauce may be stored in an airtight container in refrigerator up to 1 week or frozen in ziplock plastic freezer bags up to 3 months.

Related Articles