Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the mom sauce was created within the 1800s by a French chef named Auguste Escoffier. These sauces are fundamental concoctions that, whereas they’re sauces in their very own proper, additionally function the inspiration for quite a lot of different extra complicated variations.
Every of those mom sauces is outlined by two essential elements: its base, and its thickener.
Escoffier initially outlined 4 main mom sauces, however he additionally mentioned mayonnaise (the “chilly” mom sauce) and Hollandaise (the “daughter” sauce). When his e book was translated into English, nevertheless, mayonnaise was nowhere to be discovered, and Hollandaise had joined the ranks as a real mom sauce.
The 5 mom sauces are the next:
- Béchamel
- Velouté
- Espagnole
- Hollandaise
- Tomato
Béchamel is a white sauce comprised of a milk base in addition to butter and flour. Velouté is made equally to béchamel, however the liquid used as the bottom is mild inventory moderately than milk. Espagnole makes use of a darkish inventory moderately than a lightweight one along with pureed tomatoes and mirepoix (a mixture of carrots, onion, and celery). Hollandaise is a combination of butter, lemon juice, and egg yolks, whereas tomato sauce is the traditional you understand and love.
All of those sauces may be modified, dressed up, or added to as a way to create a completely new sauce. They type the premise of a variety of traditional cuisines in addition to their offshoots.
Obe Ata and Ata Din Din: The West African Mom Sauces
Obe Ata and Ata Din Din are related, however they’re not the identical. Following the idea of the French mom sauce, Obe Ata and Ata Din Din are outlined by their textures and their ingredient base. They use the identical ingredient base (Elo Obe in Yoruba), which consists of tomatoes, tatashe (romano chili) and/or crimson bell peppers, habanero or scotch bonnet peppers, and onions. The oils historically used embody palm oil, Egunsi seed oil, or peanut oil.
These days, vegetable oil has grow to be extra common, in addition to inventory cubes for seasoning. Salt and protein inventory (beef, hen, seafood, and so forth.), known as Omi Eran in Yoruba are conventional additions additionally used for seasoning. The ingredient base can fluctuate, largely in ratio of the tomato or tatashe/crimson bell pepper used. In Obe Ata, there’s normally extra tomato, and in Ata Din Din, there’s normally extra tatashe or crimson bell pepper. In some circumstances, different components are even added. In Ghana, for instance, they add ginger and garlic to this base to prepare dinner crimson stew.
For the reason that ratios of every of the components is completely different for Obe Ata and Ata Din Din, balancing the tomatoes and the crimson peppers is particularly necessary. Including an excessive amount of tomato could make the bottom too acidic, whereas an excessive amount of crimson pepper could make it too candy. The habanero pepper may be added to your degree of spice tolerance, and we like to make use of beneficiant quantities of onion in West African cooking. Each of those components assist steadiness and spherical out all of the flavors.
Whereas these sauces begin from the identical set of components, their textures are one other important element that units them aside.
Obe Ata is a soup or stew. It has a a lot thinner consistency and smoother texture. It’s generally known as Omi Obe, which interprets to “soup or stew liquid.” In Obe Ata, the Elo Obe is mixed till clean to make a base, serving as the inspiration of this soup. It’s an ideal dish to serve with swallows comparable to, fufu, amala, pounded yam, and so forth. You can even pair it with or use it as a base for rice dishes, or kickstart an entire different meal. It’s additionally a place to begin for quite a lot of “daughter” sauces, identical to its French counterparts.
Ata Din Din, alternatively, is very concentrated. It has a chutney-like consistency. The identify itself, Ata Din Din, interprets to “fried pepper” and denotes a deeply flavored, thick sauce. As a result of it’s been so closely concentrated, Ata Din Din tends to have extra nuanced taste notes of every of the ingredient elements.
The habanero pepper, for instance, turns into intensified within the cooking course of. Not solely do you get slightly bit extra warmth, however the floral, candy notes are additionally emphasised. By stewing these components on the stovetop or roasting them within the oven, these easy components – onion, crimson pepper, and tomato – are remodeled right into a syrupy, virtually sticky relish that’s deeply flavored and subtly candy.
Ata Din Din is ideal for dipping or slathering over your protein of alternative, like salmon or roasted hen. I additionally love to make use of it as slightly cooking shortcut, like for the bottom of my Jollof rice. Very like Obe Ata, Ata Din Din may also be used as the bottom for quite a lot of “daughter” sauces, which we’ll talk about additional under.
The Derivatives of the West African Mom Sauces
In West African delicacies, there are a variety of different soups, stews, sauces, and dishes that derive from each Obe Ata and Ata Din Din.
Obe Ata derivatives, the “daughter” soups/stews:
- Egunsi soup: thickened with blended Egunsi seed batter
- Ila Alasepo: okra stew, thickened with recent minced or sliced okra or dried okra powder (Orunla)
- Nigerian egg stew: Obe Ata with eggs scrambled into the stew
- Peanut/groundnut stew: thickened with floor peanuts or clean peanut butter
- Miyan taushe: Nigerian pumpkin stew, thickened with floor peanuts and pureed pumpkin
And Ata Din Din serves as the bottom of the next “daughter” sauces:
- Efo Riro: Nigerian sauteed spinach
- Ewa Riro: Nigerian stewed black-eyed beans
- Ila Alasepo: okra stew
- Crimson Ofada: crayfish and iru (locust beans) added to create a extra nuance and umami taste profile within the Ata Din Din sauce
And so many extra!
We normally pair these soups, stews, and sauces with one thing else to create an entire, balanced meal. We regularly pair Obe Ata with the next dishes, swallows, or different soups (some being “daughter” sauces, and others not):
- Rice
- Boiled yam
- Bread
- Okele (swallows): pounded yam, amala, fufu, lafun, tuwo, and so forth.
- Ewedu (jute leaf)
- Okra
- Gbegiri soup
- Egunsi soup
White Rice is the most well-liked pairing for Ata Din Din. Yorubas name this “Iresi ati Ata Din Din.” This sauce, although, can also be typically paired with:
- Plantains
- Meat
- Snails
- Boiled Yam
- Moi Moi
However these sauces aren’t simply superstars in West African cooking. They are often shortcuts to West African classics in addition to variations of a variety of your favourite dishes from different culinary traditions. Similar to the foundational versatility of the French mom sauce, the probabilities with Obe Ata and Ata Din Din are infinite. Some methods we love to make use of these sauces to kickstart our meals:
Obe Ata, Ata Din Din, and their many derivatives can be utilized to make numerous dishes. Studying find out how to make these sauces, or maintaining them stocked from Egunsifoods, implies that you’ll at all times have one of many constructing blocks of West African cooking in your again pocket. You should use them to make conventional dishes, or you’ll be able to adapt them nevertheless you must once you wish to get artistic within the kitchen.
Check out a number of the methods I’ve pushed my sauces to the bounds, like my Obe Ata Tortellini Soup, Obe Ata Chili, and extra!
Expertise Traditional West African Flavors with Egunsifoods
Whether or not you select our Obe Ata soup or our Ata Din Din sauce to get your style of this highly effective West African mom sauces, you gained’t be disenchanted. Each pack a robust punch and may immediately deliver your weeknight dinner to the following degree. Flick thru a few of our recipes to see how our soups and sauces can grow to be your new residence kitchen heroes.
Obe Ata and Ata Din Din are a lot extra in West African Delicacies than dishes in their very own proper. You would possibly know Obe Ata as West African tomato soup, African crimson pepper stew, buka stew, crimson stew, and even one other identify. Together with Ata Din Din, often known as Crimson Pepper sauce, they’re taste powerhouses on their very own, they usually additionally function the inspiration for quite a lot of different soups, stews, sauces and dishes, forming one of many backbones of our culinary traditions. They’re widespread factors of connection, and, in some methods, they stand as our personal variations of a mom sauce.
What’s a Mom Sauce?
The idea of the