Palmoil based pepper stew (obe ata)

This Palm oil based pepper stew also known as obe ata by the originators of this dish is one of my favorite stews from the people of western Nigeria. This Palm oil stew should not be confused with my Iya Iyabo Buka stew because they are very different both in taste and style. A mix of fresh palm oil and some vegetable oil is used for obe ata whereas bleached palm oil is used in my Iya IYABO copycat Buka stew..

Both stews taste amazing but serve mostly different purposes as I was told. Obe ata is mostly used in combination with the Yoruba style okro Aka plain okro I love so much or Ewedu and gbegiri. My Iya Iyabo Buka Stew is eaten with rice, beans and plantains as you would with the other regular stews on the blog. Not to say that you can't eat obe ata with rice you definitely can. But you get the drift ?

How did I come about this recipe? Like I always say, I am a typical Igbo woman born and bred in Lagos. So according to the Yorubas I drank the water of the westerners translated literally. So my tastebuds are mixed. I totally love and understand the food of the Yorubas as much as I love the food of my people. The main thing that draws me to the food of the West is the heat. I love hot and spicy.

Hubby's niece is getting married into the Yoruba tribe even though her betrothed is half Yoruba and half Igbo ( His Dad is Yoruba). She indicated interest in learning the food of her soon to be people. Lucky for her I happen to know how to cook some of these dishes as an 'omo Eko' ( Lagos child) yeah and thanks to Aunty Funmi who taught me how to make some of these dishes like the Efo riro, Gbegiri and Ewedu Soup. it's my pleasure to help and what better way than to blog the recipe so we all can enjoy ?

Hope you find some joy in this recipe just as I have enjoyed sharing it. If you did , kindly share this post with family and friends. Got questions? Drop a few lines in the comment section. I would be excited to hear from you. While you are at it, we would love you to Join our cooking club where we discuss everything food. See you there!

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Palm oil based stew

Chichi Uguru

This Palm oil based pepper stew also known as obe ata by the originators of this dish is one of my favorite stews from the people of western Nigeria.

5 from 1 vote

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Stew

Cuisine Nigerian: Yoruba

Servings 10 -12

Ingredients

  

1x2x3x

• 4 cups already blended roasted peppers. This consists of 5 large bell peppers, 3 medium tomatoes, 1 Large onion
• 1 Large onion chopped
• 2 tablespoon iru optional see note 2 below
• 2 habanero peppers blended with the tomatoes and bell peppers
• 600 g cow feet cooked
• 200 g tripe cooked
• 600 g beef cooked and fried
• 5 cups Beef stock or water
• Salt/ bouillon to taste
• ¾ cup palm oil
• ⅓ cup vegetable oil.

Instructions

 

• Mix the oils in a saucepan and hear it up.
• Saute the onions and iru then add the blended tomatoes-bell pepper mix. (If you didn't roast your tomatoes and bell peppers, see note 1 below)
• Add the meat stock and cover pot and bring stew to a boil.
• When the stew begins to boil, taste for seasoning, (remember the meat stock already has some seasoning) then add more stock cube and salt if needed.
• Turn down heat to medium and allow stew to simmer for about five minutes.
• Add your meats and stir. Cover pot again to allow stew simmer further for another 5 mins for the meats to absorb the flavor.
• Stir and turn off heat.

Serving suggestions

• Serve over ewedu, gbegiri (bean soup) with amala or Keto amala
• Serve over rice or beans
• Serve over rice and beans with plantains

Notes

1. Roasting my tomato- bell pepper mix ahead saves me time If you don't want to roast the mix ahead, don't worry all you need to do is to wash the ingredients and blend. Then after sauteeing the onions pour in the freshly ground tomato- bell pepper mix and fry it toll most of the water is absorbed before adding the meat stock.

2. Iru is not compulsory for this dish. Aunt Funmi didn't add or in when she taught me. But over the years I occasionally add iru because I like the taste.

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