Nigerian food is all about spice, brightness, color, and festivity. Since there are so many ethnic groups that make up Nigeria, as with many other West African countries, the dishes are a combination of a little bit of each.
Obe ata is a base that people use for all sorts of dishes, including jollof rice, but can be used to enhance any type of dish! Obe ata is super easy to make and once you cook it, you can keep it in your fridge to use whenever you like!
Ingredients
- 2 large red bell peppers
- 2 large green bell peppers
- 1 large red onion
- 3 large tomatoes
- 2 scotch bonnet peppers
Recipe
- Start by de-seeding the bell peppers. You don’t have to de-seed the scotch bonnets because you want the heat, and once you start cutting into them, the oils will go everywhere which is a mess. Just make sure you take out the stem.
- Roughly chop up the bell peppers and put them into a blender along with the whole scotch bonnets.
- Peel and roughly chop the onion and add that to the blender as well.
- Roughly chop the tomatoes and add them last.
- Blend everything together until very smooth, and then pour the puree into a pot and heat on high for 20 minutes so it’s concentrated.
- Allow it to cool and then reserve for later!
