Obe ata

Obe ata (Yoruba) is a base stew or sauce used in Yoruba cuisine and meals found in Nigeria, Benin and Togo. In concept, it is similar to that of French mother sauces: a sauce from which other sauces are made.[1] It is used as the base with which Jollof rice is made.[1] In Nigerian cooking the sauce is "ubiquitous".[2]

Obe ata with Nigerian fried rice and Dodo

It is also eaten on its own as a soup or stew with rice or as a dip for bread, chips, or fries.[3][2]

Obe ata is made from tomatoes, a variety of peppers, onions, oil, and spices like thyme, garlic, ginger, and stock. Obe ata stews have several recipes that require Iru as well, or bay leaves and curry powder depending on the flavour profile. Some recipes call for dried or powdered crayfish.[2]

The tomatoes, peppers and onions are pureed together and then sauteed in oil;[1] often groundnut or palm oil, depending on the flavour the cook is going for. Red palm oil, an unrefined oil with a sweet taste, is specified in some recipes.[2] Spices and other flavorings are added as it sautees.[1] The finished product is spicy and slightly sweet.[2] Most cooks use fresh tomatoes, some use canned and some use a mix of both. Some roast the tomatoes, peppers, and onions before pureeing.[1][2]

A cousin sauce is ata din din (Yoruba) which is more a spicy concentrated stew.[2] There are other Yoruba stews as well, including Ofada Sauce/stew, Ayamase, Agoyin Sauce, Buka Stew etc.