This recipe is to-die-for. Once people hear the name ata din-din (pepper sauce), they automatically believe it is going to be ridiculously spicy but the trick is to replace most of the habanero peppers with bell peppers so it is edible enough for everybody. So it really doesn’t matter if you like spicy food or not, this recipe works for everyone and you can tweak it till you are satisfied.

Ingredients

5 Red Bell peppers
3 Scotch bonnets (Habanero pepper)
2 Tomatoes large
4 Garlic cloves
1 inch of Ginger (optional)
1 tbsp Locust Beans (Iru)
2 tbsp Crayfish
1.5 lb Beef or any other protein of choice
6 Boiled eggs
½ cup, Palm Oil
2 tbsp, stock powder
½ cup Beef stock

Method
1. Blend your red peppers, Atarodo, Tomatoes, Onion, ginger, and garlic (Make it a rough blend as the aim is not to make a thoroughly blended stew)
2. Heat your palm oil and add onions. (To make cooking easy for you, you can bleach your palm oil some days or hours before you start cooking and keep in a container for cooking) Leave to cook the onions for about 8 minutes or till lightly browned.
3. Add in the Iru (locust beans) and let fry for another 2 minutes.
4. Stir in roughly blended pepper mix and leave to cook for about 15 to 20 minutes or till the sauce is reduced considerably.
5. Add crayfish, salt, bouillon powder, beef stock, and the beef. Leave to simmer for another 5 minutes.
6. Stir in the boiled eggs and leave to simmer for another 3 minutes.
7. Your ata din-din is ready.
Serve with rice, pasta or any other food you like.