Obe Ata
(Nigerian Pepper Soup) Recipe

Origin: Nigeria Period: Traditional

Ingredients

4 fresh tomatoes with 2 red bell peppers (or 350g tinned tomatoes with 180g tomatos paste)
400g meat or chicken or fish
4 Maggi (or stock) cubes
300ml red palm oil (or groundnut oil with 1 tbsp paprika)
2 onions, chopped
salt to taste
1 tsp black pepper
a generous handful (at least 50g) of dried piri-piri chillies

Obe Ata
(Nigerian Pepper Soup) Preparation:

Method:

Chop the the fresh tomatoes and bell peppers. Add to a pestle and mortar and render to a paste. Soak the dried chillies in water for a few hours then transfer to a pestle and mortar and pound to a paste. Add 1 onion, chopped to this and render to a rough paste.

Cube the meat, add a little oil to a large pot or Dutch oven and add half the chilli and onion mix. Fry for a few minutes then add the meat and the remaining onion, roughly chopped and the Maggi cubes. Reduce to a simmer, cover and allow to cook until the meat is almost tender (about 30 minutes). Add a little water to the meat if needed.

Pour the blended tomato puree and red palm oil into your pot, bring to a boil and allow to cook for 10 minutes. Add the remaining chilli mix to the pot and continue cooking for a further 20 minutes. Season to taste and serve with rice.

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Other recipes with chillies and tomatoes as primary ingredients:

Vegetables in Coconut Milk

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Welcome to the Celtnet Recipes Page for Nigerian Pepper Soup

Obe Ata(Nigerian Pepper Soup) Recipe

Origin: Nigeria Period: Traditional

Ingredients

Obe Ata(Nigerian Pepper Soup) Preparation:

Method:

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