Dish of Ata DinDin Stew
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Ata DinDin Stew


Africa - Nigeria   -   Ata DinDin
Makes:
Effort:
Sched:
DoAhead:  		 2-1/4 #
***
40 min
Yes		 This recipe features a very traditional mix of meats for amazing contrast of taste and texture - but Ata DinDin Sauce is totally flexible and can be used with just about anything (see Variations).

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Ata DinDin (1)  
Beef (2)
Tripe (3)
Ponmo (4)
Onion
Oil
Broth (5)  
Salt
-- Serve with
see Serving

Weights for the Meats are After Cooking.

Do Ahead
  1. Make Ata DinDin Sauce.   -   (1-1/2 hrs)
  2. Simmer BEEF until tender, but not falling apart.   -   (1 to 2-1/2 hrs)
  3. Simmer TRIPE tender, but not mushy.   -   (2 to 4 hrs)
  4. Simmer PONMO until tender, but not mushy.   -   (overnight soak + 4 hrs simmer)
Prep   -   (20 min)
  1. Cut Cooked Beef into about 3/4 inch cubes, if not already that size.
  2. Cut Cooked Tripe into strips about 1/2 inch by 1-1/2 inches, or as desired.
  3. Cut Cooked Ponmo into strips about 1/2 inch by 1-1/2 inches.
  4. Chop ONIONS small.
Run   -   (20 min)
  1. In a sauté pan (2 qt min), heat Oil and fry Onions stirring until just lightly golden. Stir in Meats, Broth, and Ata Dindin Sauce. Cook, stirring often, for about 10 minutes.
  2. Serve hot with plenty of Steamed Rice, Fufu, or other starch (see Serving). This stew reheats very well.
NOTES:

  1. Ata DinDin Sauce:

      This is a very important sauce, used in very many ways. It is also made in as many ways - but our recipe is exceptionally tasty, Ata DinDin Sauce #2.

  2. Beef:

      Weight is cooked. Chuck is preferred as it will cook more tender and in less time, but any stewing cut can be used. Remove all bones and excess fat.

  3. Tripe:

      Weight is cooked. This recipe presumes Tripe is purchased cleaned and par boiled, as it is sold here in California. I use Blanket Tripe, but Honeycomb Tripe can be used and will cook more quickly. For details see our Tripe page.

  4. Ponmo:

      Weight is cooked. This is dried Cow Skin, very popular in Nigeria. For details see our Cow Skins page. Pork Skins, Chicken, Catfish, Mushrooms, or even Shrimp could be used instead.

  5. Broth:

      If you don't have any Beef Broth on hand, don't sweat it - just use some Bouillon, as they would in Africa. A Maggi Cube® would most likely be used.

  6. Serving:

      Those who could afford it would probably use steamed Rice, but any FuFu, boiled Yam, Potatoes, or even Pasta would not be out of order.

  7. Variations:

      With the meats given above, a few whole hard boiled eggs are often included in the stew. This stew can also be made including Chicken Thighs, Wings or Drums, Catfish, Mackerel, Mushrooms, Squid, Pork (if your religion permits), or almost anything you can think of, and the Sauce can be used straight as a Pasta Sauce.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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