Obe Ata stew

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Obe Ata stew

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Adjust Servings:
1 large Sweet potato
1 bag Spinach
1 or 2 red Sweet bell peppers
3 medium-sized Tomato
1 dried red Chili pepper Or 1 habanero pepper
1 pack Shefu Tofu Or vegan chicken pieces of your choice
3 tablespoons Olive oil
1/2 cup Tomato sauce Optional
2 teaspoons Vegetable powder
To taste Salt and pepper
1 tablespoon Dried onion
1 handful, to garnish Parsley

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  • Gluten-Free
  • Low FODMAP
  • Low-Carb

    A delightful, spicy stew with vegan chicken, sweet potato, and spinach.

    • 30 minutes
    • Serves 4
    • Easy




    Obe Ata is a delicious Nigerian spicy sauce that is used for stews and soups in Yoruba households. This version of the stew uses the sauce with sweet potatoes, tomatoes, spinach, and sweet bell peppers. To make a slightly milder version of the sauce, instead of Habanero peppers I’ve used a dried red chilli pepper. But if you’re tough enough for Habaneros, just go for it!

    To prepare Obe Ata stew, Start with dicing all the vegetables. Heat the oil in a cocotte, add the crumbled chilli pepper, and the diced sweet bell pepper. Season with salt and pepper. In the meanwhile, process the tomatoes in the mixer until smooth. Take the sweet bell pepper out of the cocotte, add to the mixer’s bowl (this way you wont process hot liquids) and mix again until smooth. Put the mix back into the cocotte, add the vegetable powder and the tomato sauce, then add the rest of the ingredients. Cook for 20 minutes, until the sweet potato is soft.

    Enjoy your stew hot. You can accompany with some toasted bread or white rice.

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    5 minutes

    Slice and dice

    Peel and dice the sweet potato into large chunks. Rinse well the tomatoes and the sweet bell peppers, then chop them roughly. Transfer the tomato to the mixer's bowl and process until you obtain a smooth texture.

    5 minutes

    Prepare the sauce

    Heat the olive oil in a cocotte, add the crushed chilli pepper, and cook for one minute. Then, add the sweet bell pepper, season with salt and pepper to taste, and cook for 2-3 minutes, stirring. Transfer the cooked bell pepper to the mixer's bowl and process it together with the tomato. When you obtain a smooth texture, pour it back into the cocotte e continue cooking.

    20 minutes

    Cook the stew

    Add the remaining ingredients and 1/2 cup of water. Cook for ~20 minutes, until the potatoes are well soft, then take off the heat.



    Transfer the stew to your serving bowl, and sprinkle with parsley to garnish before serving. Enjoy!


    I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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