Ofada stew, often referred to as ayamase stew or designer stew, is a delicious stew created in Nigeria with fermented locust beans, bell peppers, and palm oil.
Actually, the name ofada stew comes from the variety of rice that was initially used to accompany it, called ofada rice. A fragrant kind of rice called ofada is grown in some parts of Nigeria. Because some rice bran is still on the grain, it has a richer flavor than normal rice.
Ofada stew has a unique and compelling flavor. You may end up eating much more than you intended because the flavor is so warm and reviving.
Below are the necessary ingredients for cooking Ofada stew.
Ingredients for Ofada Stew
40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)
2 green tatashe peppers or green bell peppers
Locust bean seasoning (Iru, ogiri okpei or dawadawa)
20cl red palm oil (at least)
1 big onion
1 handful crayfish
850g assorted meat and fish
Beef
Shaki (cow tripe)
Dry fish
Stock fish
Before cooking Ofada Stew;
Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
Grind the crayfish and the locust bean seasoning with a dry mill.
Cooking Directions
Cook all the meat and fish with the stock cube till well done.
Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It takes 12 minutes on low to medium heat to bleach the oil. Your own time may vary depending on the type of heater you have and the quantity of oil.
Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
Add salt to taste, leave to simmer and it is ready to be served.
Serve with boiled Ofada Rice.
