Ingredients Condiments Nigerian Red Sauce (Obe Ata Dindin) Be the first to rate & review! 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. By Kwame Onwuachi Updated on September 1, 2019 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print