Nigerian Red Sauce (Obe Ata Dindin)

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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 August 2, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

2 hrs 20 mins

Total Time:

1 hr 20 mins

Yield:

3 cups

Cook Mode (Keep screen awake)

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.