Obe Ata Dindin

obe dindin recipe

Today’s post is about one of my favourite stews, obe ata dindin. In fact, I would choose ata dindin over ayamase any time. Don’t get me wrong here, I grew up eating ‘ata dindin’ and I didn’t get to know ayamase until my early twenties. Ata dindin is very versatile and easy to cook. It requires patience and love but hey, which home cooked meal doesn’t require a bit of TLC? I have ofada stew recipe already on the blog but with this recipe, I didn’t boil the pepper, and I used lots of tomatoes. Tomatoes in obe ata dindin give it a sweet/tangy taste that is required in achieving the best Abeokuta stew. You can cook the stew well ahead and freeze if you want to.

Obe ata dindin can also be enjoyed with plain boiled beans as you would for ewa aganyin. If you would be using this stew as cooked mashed beans sauce, you can omit the locust beans used in this recipe. I find it boring to eat plain boiled rice with my regular stew, so what I do is make a bowl of this stew and keep in the fridge or freezer and use as at when due. This stew here is the best thing that can ever happen to your boiled white rice.

PS : For a meaningful degree of hotness, eat the whole scotch bonnet chillies with your rice. Make sure you have a glass of water nearby. lol

ata dindin recipe

What you will need

6 fresh tomatoes (optional)

3 red bell peppers (tatashe)

2 scotch bonnet chillies (ata rodo)

2tbsp crushed chilli flakes

Seasoning

Salt

2tbsp locust beans (Iru woro)

2-3 cups Palm oil

2.5 onions

2 whole mackerel (any other fish type would do just fine too)

Smoked ponmo

Few pieces of shawa

3-4 scotch bonnet chillies for garnish

Method

Preps

  • Add red bell pepper, tomatoes, scotch bonnet chillies and 2 onions to a blender and blend till a coarse texture is achieved
  • Pass the pepper through a sieve and set aside
  • Place a pan on a medium heat, add palm oil and bleach oil on low heat, DO NOT BURN THE OIL. Once the oil is bleached, leave to cool and set aside. Sieve oil if it has residue
  • Boil the eggs, peel and set aside
  • Pour hot water over the shawa and soak for about 5-10 minutes
  • Chop the remaining onions and set aside, rinse the locust beans and set aside too.
  • Cut fish into pieces, wash clean, season and fry lightly or grill.

ata dindin recipe

To cook the sauce

place the pan containing the oil on a medium heat and allow to heat for about 3 minutes, add chopped onions and locust beans and fry for about 2 minutes. You only need the locust beans and onions to flavour the oil. Don’t burn the onions

carefully, stir in the sieved pepper into the oil, add the cubed ponmo  and boiled eggs to the stew and continue to cook for another 10 to 15 minutes making sure you stir in between to avoid burning or the sauce sticking to the bottom of the pan

obe at dindin recipe

Add seasoning and salt to the stew/sauce, add the dried shawa and cook for another 5 minutes.

Add the raw whole scotch bonnet chillies to the sauce and stir to combine, check for salt and seasoning and adjust accordingly.

At this point, the sauce should be cooked and oil starting to float on top of the stew.  Add the fried fish, Reduce the heat and leave the sauce to simmer.

ata dindin recipe

Serve the stew with boiled rice, plain boiled beans or bread.

Don’t forget to leave a feedback if you try this recipe or any other recipe on the blog. Also, subscribe to the blog for regular recipe updates.

ata dindin recipe

 

Phew! I can’t believe we are in the 8th month already, how time flies! In whatever you do this month, remember your best days are ahead of you and if you don’t lose focus, you will get to your promised destination. Don’t forget to use your time wisely though and make use of every good opportunity as they come your way.

Here is wishing you a good month and remember to always stay true to yourself and cook more. lol 

 

No Comments

  1. Yummy….. Thanks for another dimension

     
  2. Nice one…but please what is shawa

     
  3. Ajoke Ade, I saw this while waiting for something earlier in the day and while driving home, I thought of making ata dindin, so I did! And to tell you, I was glad I did! So lovely! Served with local rice and I ate more than I should have! Thanks for this piece.

     
  4. wish i knew qbout this blog way before now… pls do i really need to sieve the blended pepper? cnt just fry it?

     
    • Hello Yinka and its good to have you here. You don’t have to sieve the pepper, I did to cut down the cooking time. If you don’t want to go through the stress of sieving/boiling your peppers, you can simply roast them in the oven for about half an hour or till a bit charred, blend and continue cooking as normal. kindly let me know how you get on. thanks

       
  5. I LOVEEEEEE your blog. Can hardly wait to try this stew. Can I freeze it with the eggs too? Have not tried that before. Thanks

     
    • Thanks Mimi but I would not recommend you freeze the eggs but what you can do is boil fresh eggs as at when needed and add to the frozen stew.

       
  6. Hey, I wanted to make this stew and its looks good from the pictures but I don’t have locust beans at home. Is it a must or can I just substitute something else ?

     
    • Hello Bibi, locust beans is important in the stew. however, in the absence of that, substitute with onions. eg use a whole onion instead of half. you should still get a flavourful and yummy stew if you follow the steps on here. Hope this helps and thanks for stopping by.

       
  7. Hi ajoke, bin wanting to cook a different kind of stew for a vry long tym now, dz wud really help my home. 3 qiestions pls can I substitute d shawa for anoda kind of dried fish? And must d pomo b smoked? Cnt I jus fry steamed pomo instead. And lastly shud d mackerel be bought raw or smoked? Tnx alot

     

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