<i>Obe Ata</i> (Nigerian Red Pepper Sauce) Recipe

Ingredients (15)

• 8 red bell peppers (about 4 1/2 pounds; 2kg), stemmed, cored, and cut into roughly 1/2-inch dice
• 9 tablespoons (135ml) red palm oil, divided
• Kosher salt
• 12 medium cloves garlic (about 1 head), roughly chopped
• 6 large plum tomatoes (about 1 3/4 pounds; 800g), cored and quartered
• 4 Fresno chili peppers (about 2 ounces; 55g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note)
• 4 habanero or Scotch bonnet peppers (about 1 ounce; 30g), stemmed, seeded, and cut into roughly 1/2-inch dice (see note)
• 2 large red onions (about 1 3/4 pounds; 800g), peeled and cut into roughly 1/2-inch dice
• One 2-inch segment peeled fresh ginger (about 3/4 ounce; 20g), roughly chopped
• 1 quart (1L) homemade chicken stock or store-bought, low-sodium broth, or vegetable stock
• 9 tablespoons (135ml) canola or other neutral oil
• 1/2 teaspoon Nigerian curry powder, such as Lion&#39;s Brand, or more to taste (optional, see note)
• Ground Cameroon pepper, to taste (see note)
• 4 pounds (1.8kg) cooked bone-in chicken (optional)
• Torn fresh basil leaves, for garnish (optional)