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Sunday, 23 April 2017

How to Cook Pepper Stew (Obe Ata Din Din)

Pepper Stew, the stew that the Yorubas call Obe Ata Din is a Nigerian stew arranged with just peppers. It is red like Tomato Stew yet soooo HOT! So mind the pepper when eating with this stew.

Be that as it may, as an Igbo lady, who is not companions with hot and hot sustenance (yes, I want to taste my nourishment and appreciate it), remain with me and I will demonstrate to you proper methodologies to set up this stew without setting your mouth ablaze.

Present with: 

  • Bubbled White Rice 
  • Bubbled Plantains (ready an unripe) 
  • Browned Plantains 
  • Bubbled Beans 
  • Bubbled Yam 
  • Browned Yam 
  • White Agidi 

Elements for Obe Ata Din 

  • nigerian pepper stew 
  • For the stew in the video beneath, I utilized: 
  • 10 tatashe peppers 
  • 3 cooking spoons sunflower oil (vegetable oil) 
  • 1 tablespoon red palm oil 
  • 2 medium onions 
  • Habanero Pepper (to taste) 
  • 500g shaki (dairy animals tripe) 
  • 3 pieces dry fish (mangala) 
  • 1 circle ogiri okpei (iru, dawa, insect beans) 
  • 1 modest bunch crawfish 
  • 1 tablespoon Nigerian curry powder 
  • Salt (to taste) 
  • Critical notes on the fixings and options 
  • Tatashe is a hot and decreased Nigerian pepper. You can utilize red Tribelli peppers as option. The distinction is that tribelli peppers are not hot. 
  • I chose to utilize just shaki and dry fish for this stew. You can include meat on the off chance that you wish. 
  • By decision, I utilized just ogiri okpei (iru, dawa, grasshopper beans). Ogiri Okpei is a customary flavoring. You can include flavoring 3D squares on the off chance that you wish. 
  • The curry powder recorded above is the Nigerian curry powder not the Indian curry powder. 
  • You can utilize just palm oil (dyed) to set up this stew however it is not fitting to fade palm oil so I ordinarily utilize a blend of vegetable oil and palm oil to get the faded impact (see bearings and video underneath). 

Before you cook Pepper Stew (Obe Ata Din) 

  • Splash and debone the dry fish. 
  • Perfect and cut the shaki into medium pieces. 
  • Granulate the ogiri okpei and crawfish with a dry plant. 
  • Dice one onion and cut the other. 
  • Wash, expel the seeds from the tatashe. It is fitting to deseed he tatashe peppers in light of the fact that the seeds tend to make your stews severe. Likewise, there is a propensity that your blender can't crush the seeds and this is unattractive when you serve your stews. 
  • I likewise deseed the habanero peppers. I am an Igbo lady and generally the heat in the substance of these habanero peppers is sufficient to give me the coveted nibble. Be that as it may, in the event that you wish to set your mouth ablaze, similar to you are eating Vindaloo please include as much habanero peppers as you wish. lol 
  • Mix every one of the peppers till smooth. I generally slice them up a bit to help my blender. 

Cooking Directions 

  • Heat up the shaki with the diced onion till done. 
  • Pour the belnded peppers in a pot and bubble till all the water dissipates. 
  • Empty the vegetable oil into a perfect become pot and warmth it scarce. 
  • Once exceptionally hot, pour the palm oil to give the blanched impact. 
  • Include the cut onion and blend for about a large portion of a moment. 
  • Include the bubbled pepper and sear (mixing now and again) till there is no hint of water in the stew. You will likewise see that the stew is streaked (see video beneath). 
  • Include the crawfish and ogiri okpei mix, dry fish, shaki, curry powder and salt to taste. 
  • Blend extremely well and it is finished!

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