Obe Ata Dindin
10 whole tomatoes
2 large red peppers/tatashe
Palm oil 100ml
2 medium onions
1 teaspoon garlic powder or a clove of garlic
500 grams of different types of meat (beef, shaki, ponmo)
2 tablespoons ground crawfish (optional)
Obe Ata Dindin
Note: Before starting the obeata stew, boil or boil the meat you will be using and set it aside for later use.
If you want to add eggs, cook them in advance, peel and set aside.
Now let’s make this buka stew
– Puree the peppers, tomatoes and onions in a blender (if you don’t have fresh tomatoes, you can also use canned stewed tomatoes). Add only a small amount of water when mixing. However, if it becomes watery, put it in a pot and bring it to a boil to remove excess water.
– Then put the pan on medium heat, pour in the palm oil, heat until very hot (but not smoke), add the meat and then fry. Then remove and set aside.
– Add onions (chopped) to the hot oil, fry a little, then add the tomato-pepper mixture.
-Cook until the mixture loses its sour taste or until you see oil rising to the top.
-Add garlic powder, bouillon cubes (Maggi/Knorr cubes), ground crawfish, and salt to taste. You can also add more spices if desired. – Mix well, cover and cook for 2 minutes.
・Add the stir-fried meat, mix well, cover and simmer for about 10 minutes, then turn off the heat.
– Add boiled eggs and you have Buka Stew/Obe Atta Ding Ding.
It can be served with white rice, jollof rice, boiled yams, plantains, potatoes, agidi, etc. enjoy it.