Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped
10 dried red New Mexican chiles, seeds and stems removed, soaked in hot
water for 1 hour
1/2 cup peanut oil
1 onion, chopped
1 8-ounce can tomato sauce
1 teaspoon salt
Remove the chiles from the water and puree them in a blender or food
Heat the oil in a skillet, add the onion, pureed chiles, tomato sauce,
and salt. Fry over medium heat for 1 to 2 minutes, stirring constantly.