OBE ATA DINDIN (BUKA STEW)

Ingredients for family size:

10 whole tomatoes

2 large red bell peppers/tatashe

4 scotch bonnets/atarodo

100ml Palm oil

2 medium-sized onions 

1 teaspoon garlic powder or A garlic clove

500grams of assorted meat (beef, shaki (tripe), ponmo)

2 tablespoonful ground crayfish (optional)

Cooking directions:

Note: Before you start with the Obe ata stew cook or boil the meat you would be using and Set aside for later use

If you want to add eggs, then also boil them beforehand, peel of the shell and set aside.

Now to prepare this Buka stew

-Add the pepper, tomatoes and one onion in a blender and blend (you can also make use of canned stewed tomatoes if you don’t have fresh tomatoe). Make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.

-Next, place a pot on medium heat, pour in the Palm oil, heat it up until is very hot (but not smoking), then add the meat and fry until dry. Then take them out and set aside.

-Add an onion (shredded) into the hot oil, fry a bit and then add the blended tomato & pepper mix.  

-Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.

-Add the garlic powder, bouillon cubes (maggi /knorr cubes), ground crayfish and salt to taste. You can also add more seasoning if you like to. 

-Mix thoroughly, cover and leave to cook for 2 mins.

-Add the fried meat, mix well, cover the pot, simmer for 5 mins and put off the heat.

-Add the boiled eggs and your Buka Stew/Obe Ata dindin is ready.

You can dish with white rice, jollof rice, cooked yam, plantain, potatoes, agidi etc. Enjoy...