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Ata Lilo

Also known as Ata Lilo (Yoruba Blended Pepper Stew Base)

Ata Lilo — 'ground pepper stew' in Yoruba — is the essential master pepper base of Yoruba cooking, a preparation so fundamental that every Yoruba cook makes it regularly and keeps it in the refrigerator or freezer as a time-saving base for dozens of dishes. It is simply a large batch of blended fresh peppers (tomatoes, Tatashe, Atarodo, onion) that have been deeply fried in palm oil until fully cooked, concentrated and richly flavoured.

Ata Lilo, Nigerian cooking

Ingredients

  • 6 big ripe tomatoes
  • 4 big Tatashe (red bell peppers)
  • 4 to 5 Atarodo (hot chilli peppers)
  • 2 big onions
  • 4 cooking spoons of palm oil
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 1 handful of iru (fermented locust beans) — optional, for depth

Method

  1. 01

    Blending. Roughly chop all tomatoes, Tatashe, Atarodo and onions. Blend in batches until smooth. Do not add water.

  2. 02

    First Frying — Reducing. Heat 4 cooking spoons of palm oil in a wide, deep pot over medium-high heat. Add iru if using. Pour in the blended pepper mixture. Bring to a vigorous bubble. Reduce heat to medium and cook uncovered, stirring every 5 minutes, for 25 to 35 minutes. The pepper must reduce significantly — you will see the volume decrease by almost half as the water evaporates.

  3. 03

    Deep Frying Stage. Continue cooking until all the water has evaporated and the pepper is actually frying in the oil — you will hear the sound change from a bubbling simmer to a sizzling fry. The pepper turns darker and the oil visibly separates and floats on top. This is when Ata Lilo is ready. Season with crushed seasoning cubes and salt.

  4. 04

    Cooling and Storing. Allow to cool completely. Store in a glass jar or airtight container. Use as needed as the base for any Yoruba soup or stew.

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