This versatile 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.
0.5 inch 8 red bell peppers, stemmed, cored, and cut into roughly dice
9 tablespoon Red palm oil, divided
Kosher salt
12 Medium cloves garlic, roughly chopped
6 Large plum tomatoes, cored and quartered
0.5 inch 4 fresno chili peppers, stemmed, seeded, and cut into roughly dice
0.5 inch 4 habanero or scotch bonnet peppers, stemmed, seeded, and cut into roughly dice
0.5 inch 2 large red onions, peeled and cut into roughly dice
2 inch One segment peeled fresh ginger, roughly chopped
1 quart Homemade chicken stock or store bought, low sodium broth, or vegetable stock
9 tablespoon Canola or other neutral oil
0.5 teaspoon Nigerian curry powder, such as lion's brand, or more to taste
As required Ground cameroon pepper, to taste
4 pound Cooked bone in chicken
Nutrition value
2437
calories per serving
183 g Fat172 g Protein25 g Carbs21 g FiberOther
Current Totals
183 g Fat
172 g Protein
25 g Carbs
21 g Fiber
MacroNutrients
Carbs
25 g
Protein
172 g
Fiber
21 g
Fats
Fat
183 g
Vitamins & Minerals
Calcium
357 mg
Iron
15 mg
Vitamin A
4115 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
54 mg
Vitamin B6
4 mg
Vitamin B9
196 mcg
Vitamin B12
0 mcg
Vitamin C
131 mg
Vitamin E
25 mg
Copper
3 mcg
Magnesium
359 mg
Manganese
12 mg
Phosphorus
1829 mg
Selenium
172 mcg
Zinc
14 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment