Hot ata dindin
Nigerian fried pepper sauce

This hot ata dindin recipe is for the serious hot sauce lovers and is a few notches spicier than our medium hot version of this traditional recipe from Benin and Nigeria.

Since my youth where Jorge my best friend and I started to make liberal use of both our mothers spice racks and condiments when creating some daring food combinations I have been interested in spicy food.  The legendary spicy gherkin comes to my mind which contained so much hot chili powder and other spices that it basically became inedible. 

Well the days where I let testosterone drive me to decide what kind of chili and how many of those I apply in my cooking recipes are long gone but over the years I have become more and more passionate about tasty cooking recipes and spicy condiments and curries in particular.

Hot Nigerian Ata dindin sauce

I have become much more careful in the use of hot spices and sauces and it is always my goal to create or adapt recipes to produce dishes delicious and a joy to eat. Although both my wife and I have increased our palates tolerance for foods that range higher on the capsicum scale we still are very careful in the use of the super hot chilies. 

But having some bumper harvests of "Chocolate bhut jolokias (Ghost peppers) and the currently hottest chilies of 

the world "the Carolina Reaper" hopefully coming up in the next month or two we will keep you posted on developments of different and maybe even hotter sauces from around the world. 

For this hot ata dindin sauce I used 4 kinds of red peppers. 

  • Habanero, Jalapeno, Cayenne and Bell peppers

The preparation and cooking times are pretty much the same as those I used for the medium hot version.

Preparation time: 40 minutes 
Cooking time: 60 minutes
Resting time: 0 minutes
Total time needed: 1 hour 40 minutes
Grade of Difficulty: standard

for hot
Ata dindin pepper sauce

  • 1/2 cup of peanut oil (use more if you like)
  • 2 large mild red bell peppers
  • 8 dried cayenne chili peppers, deseeded and soaked in water for at least 30 minutes
  • 1 fresh red jalapeno pepper, deseeded
  • 3 red habanero chili pepper, deseeded (Use more chili peppers for a spicier sauce)
  • 2 medium onions, halfed
  • 5 large cloves of garlic
  • 100 ml / 3.38 oz tomato sauce
  • 1 tsp. brown sugar
  • 1 shot of brown balsamic vinegar


  • Seed the spicy chili peppers and place together with the bell peppers, the quartered onion and the garlic cloves in a food processor and grind them into a smooth paste.
  • Heat the oil in a large non-stick frying pan and add the pepper paste to it.
  • Stir-fry it for a few minutes then add the tomato sauce and brown sugar.
  • Turn down the heat, cover partially with a lid and simmer the sauce for 50 minutes, stirring it every 10 to 15 minutes.
  • After 50 minutes turn down the heat even further and add the balsamic vinegar. Mix it in and let the sauce stand with the covered lid for another 10 minutes.

Let the hot ata dindin sauce cool down a little before you fill it in a glass jar with lid. Once it has cooled down to room temperature place it in the fridge and use it as a spicy condiment for any of your favourite savory dishes. 

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