Ata rodo, also known as scotch bonnet pepper or habanero pepper, is a versatile ingredient that adds spice and flavor to many dishes. Here’s a simple recipe for a classic Nigerian ata rodo sauce:
- 6-8 ata rodo peppers (adjust the quantity based on your spice preference)
- 1 small onion, roughly chopped
- 2 cloves of garlic
- 1 teaspoon of salt (adjust to taste)
- 1 tablespoon of vegetable oil
- Wash the ata rodo peppers and remove the stems. You can also remove the seeds if you prefer less heat.
- In a blender or food processor, add the peppers, chopped onion, garlic cloves, and salt.
- Blend the ingredients until you achieve a smooth paste. If needed, you can add a little water to help with blending, but try to keep the sauce thick.
- Heat the vegetable oil in a saucepan over medium heat.
- Once the oil is hot, add the blended ata rodo mixture to the saucepan.
- Stir the sauce and let it cook for about 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Taste the sauce and adjust the seasoning if needed, adding more salt if desired.
- Remove the sauce from heat and let it cool before transferring it to a clean, airtight jar or container.
- Store the ata rodo sauce in the refrigerator for up to two weeks.
- You can customize the recipe by adding other ingredients like tomatoes, bell peppers, or spices like ginger or paprika to enhance the flavor profile.
- If you prefer a smoky flavor, you can roast the peppers, onion, and garlic before blending them.
- Use caution when handling ata rodo peppers as they are very spicy. It’s advisable to wear gloves or wash your hands thoroughly after handling them to avoid irritation.
This ata rodo sauce can be used as a condiment, marinade, or base for various Nigerian dishes. Add it to soups, stews, jollof rice, grilled meats, or any other dish that could use a spicy kick. Adjust the quantity of peppers to your preferred level of spiciness.