Nigerian Spiced Pork & Pineapple Wraps with Ata Rodo Sauce

How to Make It

1. 1

   Marinate the Pork

   In a large mixing bowl, combine the suya spice blend, ground ehuru, turmeric, garlic, grated ginger, lime juice, dawadawa paste (or low-sodium soy sauce), and 1 tablespoon of groundnut oil. Add the pork strips and diced pineapple, toss thoroughly to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour. The natural bromelain enzyme in pineapple will tenderise the lean pork beautifully.

   Tip: For meal prep, marinate up to 24 hours in advance and portion into serving bags. The pineapple also helps break down tough muscle fibres, making lean pork easier to digest.
2. 2

   Prepare the Ata Rodo Sauce

   Blend tatashe, scotch bonnet, and fresh tomatoes into a smooth paste. Heat 1 tablespoon of groundnut oil in a small saucepan over medium heat. Pour in the blended pepper mix and cook, stirring frequently, for 10 to 12 minutes until the raw smell disappears and the sauce reduces and thickens slightly. Season lightly with a pinch of salt and the dried uziza leaves. Set aside.

   Tip: Reduce scotch bonnet to half or substitute with a mild tatashe for those with acid reflux or irritable bowel sensitivity.
3. 3

   Cook the Pork

   Heat a grill pan, cast iron skillet, or outdoor grill to high heat. Spread marinated pork strips in a single layer (discard pineapple pieces to a separate bowl). Grill for 3 to 4 minutes per side until charred edges appear and internal temperature reaches 70°C. In the last 2 minutes, add the reserved pineapple chunks directly to the pan and let them caramelise lightly. Remove everything from heat and rest for 5 minutes before slicing thinner if desired.

   Tip: Do not overcrowd the pan — grill in two batches if necessary to achieve proper caramelisation rather than steaming.
4. 4

   Make the Cabbage Slaw

   In a bowl, combine shredded cabbage, julienned carrots, and thinly sliced red onion. Mix together the low-fat yoghurt with a squeeze of lime juice, a pinch of suya spice, and a small pinch of salt. Toss the vegetables in this dressing until well coated. Refrigerate until ready to serve. This cooling slaw balances the heat of the ata rodo sauce and adds gut-friendly prebiotic fibre.

   Tip: For a dairy-free version, use coconut yoghurt or simply dress with extra lime juice and a tiny drizzle of groundnut oil.
5. 5

   Warm the Wraps

   Warm the whole-wheat flatbreads or oat wraps directly over a low flame or in a dry skillet for 30 to 45 seconds per side until pliable and lightly toasted. Keep warm by stacking in a clean kitchen towel.

   Tip: Using whole-wheat or oat-based wraps significantly lowers the glycaemic load of this meal, making it more appropriate for blood sugar management.
6. 6

   Assemble and Serve

   Lay a warm wrap flat. Spoon 2 to 3 tablespoons of ata rodo sauce across the centre. Add a generous portion of grilled pork and caramelised pineapple. Top with a scoop of the cabbage slaw and a sprinkle of fresh scent leaf or coriander. Fold or roll firmly and serve immediately. Offer extra ata rodo sauce on the side for those who want more heat.

   Tip: Serve with a small side of jute leaf (ewedu) soup or a simple tomato-based garden egg salad to further boost fibre and micronutrient content of the meal.