How to make it
6 steps. Take it one step at a time.
Roughly blend the red bell peppers, scotch bonnets, and one of the onions
Roughly blend the red bell peppers, scotch bonnets, and one of the onions. Do not blend until smooth; a coarse texture is desired.
Pour the blended mixture
Pour the blended mixture into a pot and boil over medium heat until most of the water has evaporated and the paste thickens.
15 minSlice the second onion
While the pepper mix is boiling, slice the second onion. In a separate large pan or pot, heat the palm oil on medium heat for about 3-5 minutes. Be careful not to overheat it to the point of heavy smoking.
5 minAdd the sliced onions and minced garlic
Add the sliced onions and minced garlic to the hot oil. Sauté until the onions are translucent and fragrant.
Add the boiled-down pepper paste
Add the boiled-down pepper paste to the oil. Stir well and fry on medium-low heat. Stir occasionally to prevent burning.
20 minAdd the bouillon cubes and salt
Add the bouillon cubes and salt. Continue frying until the oil separates from the sauce and floats to the top. The sauce should turn a deep, dark red.
5 min
A little kitchen wisdom
The key to a great Ata Dindin is the 'frying' stage—you must cook the sauce until the oil separates and floats to the top. Use a coarse blend for the peppers to get the traditional texture. Bleaching the palm oil slightly gives it a more authentic flavor.
