Obe Ata (Nigerian Red Pepper Sauce) Recipe
"This master recipe for Nigerian obe ata delivers a rich and flavorful red pepper-and-tomato-based sauce that can be used in stews and braises, or cooked down into a condiment for dipping...."
INGREDIENTS
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8 red bell peppers (about 4 1/2 pounds; 2kg), stemmed, cored, and cut into roughly 1/2-inch dice
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9 tablespoons (135ml) red palm oil, divided
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Kosher salt
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12 medium cloves garlic (about 1 head), roughly chopped
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6 large plum tomatoes (about 1 3/4 pounds; 800g), cored and quartered
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4 Fresno chili peppers (about 2 ounces; 55g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note)
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4 habanero or Scotch bonnet peppers (about 1 ounce; 30g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note)
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2 large red onions (about 1 3/4 pounds; 800g), peeled and cut into roughly 1/2-inch dice
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One 2-inch segment peeled fresh ginger (about 3/4 ounce; 20g), roughly chopped
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1 quart (1L) homemade chicken stock or store-bought, low-sodium broth, or vegetable stock
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9 tablespoons (135ml) canola or other neutral oil
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1/2 teaspoon Nigerian curry powder, such as Lion's Brand, or more to taste (optional, see note)
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Ground Cameroon pepper, to taste (see note)
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4 pounds (1.8kg) cooked bone-in chicken (optional)
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Torn fresh basil leaves, for garnish (optional)
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