Ata Din-Din – Made in Nigeria

I choose to say that Ata din- din is a spicy stew, in fact, it is a very ‘hot’ peppered stew that is prepared in many homes in South-Western Nigeria.

Ask any Yoruba foodie about this savoury sauce and you will receive this answer “tasty, hot and delicious”.

In preparing this stew, the peppers are always more than the tomatoes.

Bell pepper, popularly known as Tatashe and a combination of scotch Bonnet Peppers or red peppers, that is, Ata Rodo and a variety of chili peppers, are all combined to make spicy meals.

Ata dindin can go alongside rice, boiled fried or roasted yam, dundun, potatoes and any kind of plantain like the boiled, fried or roasted type.

Recipe for 3 servings.

  • 6 Red Bell [tatashe] peppers
  • 6 Scotch bonnets (ata rodo] pepper
  • 4 Tomatoes large
  • 5 Garlic cloves
  • 2 sizeable Gingers
  • 1 tablespoon of Locust Beans (Iru)
  • 3 tablespoons ground Crayfish
  • 1 kilogram of chicken, beef, offals, and fish Beef
  • 3 hard Boiled eggs
  • 1 large onion [sliced]
  • 2 cooking spoons of Palm Oil
  • 2 cups of beef or chicken stock
  • salt and seasoning to taste


  • Wash and blend the peppers, tomatoes, onion, ginger, and garlic.
  • Make sure the puree is coarsely blended to a rough blend or consistency.
  • The essence is to make sure the stew is not smoothly prepared or thoroughly blended stew
  • Get a clean pot and heat the palm oil for few minutes until the oil is quite bleached.
  • Add the sliced onions.
  • Stir and cook the onions for about one minute or till lightly browned.
  • Stir in the roughly blended pepper mix and leave to cook for about 15 minutes or till the sauce is reduced considerably.
  • Add the crayfish, salt, and seasoning to taste.
  • Add in the Iru (locust beans) and let fry for another 2 minutes.
  • Add the stock as well as the beef.
  • Simmer for another 5 minutes and stir in the boiled eggs.
  • Cover and simmer for another two minutes.
  • Uncover the pot and serve the ata din-din with rice, yam or any other food you like.
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