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Ata Dindin Salad

Also known as Ata Dindin Salad (Yoruba Fried Pepper Salad)

Ata Dindin — litreally 'fried pepper' in Yoruba — is a rich, deeply flavoured fried pepper sauce that is one of the most fundamental building blocks of Yoruba cooking. When served as a salad dressing over fresh vegetables and proteins, it transforms into a warm, smoky, intensely flavoured salad unlike anything in Western cuisine.

Ata Dindin Salad, Nigerian cooking

Ingredients

  • 4 big ripe tomatoes
  • 2 Tatashe (red bell peppers)
  • 3 to 4 Atarodo (hot chilli peppers)
  • 1 big onion — half for blending, half sliced for garnish
  • 3 cooking spoons of vegetable oil or palm oil
  • 2 big handfuls of ground crayfish
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste TO SERVE AS SALAD:
  • 1 medium head of lettuce, roughly torn
  • 1 medium cucumber, sliced
  • 2 boiled eggs, halved
  • 1 handful of shredded smoked fish or cooked chicken

Method

  1. 01

    Blending the Pepper Base. Roughly chop the tomatoes, Tatashe, Atarodo and half an onion. Blend together until smooth. Do not add water — the tomatoes provide enough liquid.

  2. 02

    Frying the Ata Dindin. Heat 3 cooking spoons of oil in a wide, heavy-bottomed pan over medium-high heat. Pour in the blended pepper mixture. It will splatter initially — use a lid or splatter guard. Fry the pepper, stirring frequently, for 20 to 25 minutes. This long frying time is the secret to great Ata Dindin — the water must fully evaporate and the pepper must fry (not simmer) until it is deep, dark red, oily and intensely concentrated. The oil will visibly separate and float on top when done.

  3. 03

    Seasoning. Add the ground crayfish, crushed seasoning cubes and salt. Stir well. Fry for 2 more minutes. Remove from heat and allow to cool to a warm room temperature.

  4. 04

    Assembling the Salad. Arrange the torn lettuce on a large serving plate. Add the sliced cucumber and halved boiled eggs. Place the shredded smoked fish or chicken on top.

  5. 05

    Dressing. Spoon the warm (not hot) Ata Dindin generously over the salad. Garnish with the remaining sliced raw onion rings. Serve immediately.

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