Ata Dindin Is Yoruba language literally meaning Fried Pepper. This is one of the most versatile sauces you can possibly make. The combinations are endless. You can use it as a sauce for rice and pasta, you can refine it further into soups like egusi, Efo , Ewedu ati ata. With a few tweaks and addition of Orishirishi(insides of cow) you can make it into Ofada sauce. Simply fried and properly stored, it can last up to 5weeks.
*For my sauce I used ata wewe (Thai or Tabasco Chili) as the main sauce of heat, feel free to use rodo (scotch Bonnet) or shombo (Kashmir chilli). READ MORE
Ata wewe * (about 20-25)
2 large onions (cleaned and chopped)
1 large ginger root (cleaned and chopped)
1 bunch fresh Thai Basil (optional)
5 large tomatoes
3 cups oil of choice (canola, groundnut or palm oil)
salt and Bouillon cube(maggi) to taste
I used some of the sauce above, mixed with some boiled ponmo, added in some blended dried prawns, cooked for another 15mins on low heat so the ponmo can "Take in the pepper" and here we are.
Efo ( Alata Swe swe)
Alata-SweSwe is a Yoruba (word? ) used to describe something with an in and out peppery note. Sort of a now you feel it now you don't type situation (All my Yoruba people, feel free to correct me if I am wrong please, all I am is a Yoruba language enthusiast).
Again I used the Ata Dindin sauce mixed in with dried catfish, tomato paste, cooked apple wood snail, cooked goat meat, fresh spinach, blended crayfish, and some locust beans. Mix your ingredient as you please using whatever quantity you want, there isn't a right or wrong way.
Happy New Month and Happy Ramadan!