Ata Din Din, or West African caramelized red pepper sauce, is one of my absolute favorite secrets to a ton of flavor in minutes. Simmered for hours on the stove, the simple ingredients in this sauce become syrupy and almost sticky, deeply flavored and subtly sweet. The name translates directly from the Yoruba language to mean “fried pepper.”
It’s by far one of the most versatile sauces in Nigerian cuisine, and I love putting it on just about anything. From rice, to boiled yams, to fried plantains, to pasta, or potatoes, or even bread! It’ll bring endless flavor to even the simplest dish, like this salmon and broccoli bowl.
An easy weeknight dinner reaches new heights when you top it with Ata Din Din!
Ingredients
Serves 1
½ cup rice
1 salmon fillet
1 Tablespoon butter or oil
1 garlic clove, peeled and minced
6-10 broccoli florets
2-3 Tablespoons Egunsifoods Ata Din Din Sauce to taste
Cooking Directions
- For the rice: rinse the rice and add to a pot with 1 cup of water and ⅛ tsp of salt. Once the water has absorbed, remove from the heat and allow to sit covered for a few minutes. Fluff with a fork before serving.
- For the salmon: season the salmon with salt and pepper. Heat a pan over medium heat. Once hot, add the salmon skin-side down and cook for 6-9 minutes (this will depend on the thickness of your fish). Flip the filet and cook for 2 more minutes.
- For the broccoli: in a pan over medium-high heat, melt 1 Tbsp of butter. Add the garlic and the broccoli. Stir and cook for 1-2 minutes. Add ½ cup of water, ¼ tsp salt, and cover. Cook for about 5 minutes until the broccoli is crisp-tender, or for about 8-10 minutes until soft (depending on your preferences).
- Assemble the plates with rice, salmon, and broccoli and top with the Ata Din Din!
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