In this post, I will be sharing on how to make one of the most delicious stew that was ever discovered in Nigeria(lol) Ofada stew. This stew was discovered in the south-west region of Nigeria, this discovery is all because of the popular local rice which is grown in the western region known as Ofada rice. All thanks to ofada rice for making us discover this delicious stew, Ofada rice is mostly grown in Ogun state where it originally originated from.
Ofada stew is one of the most sort after stewing in Nigeria but in the past, it wasn’t like this because most people saw the dish of ofada rice and ofada stew as a portion of food meant for local people and that is because ofada rice is wrapped in leaves. Fast forward to this present day,people have now accepted this wonderful dish and this is all because of the discovery about the good nutrient content of ofada rice and the delicious taste of ofada stew.
Nowadays, there is hardly a restaurant where you will not find ofada rice been served there, even in parties especially weddings you will always find ofada rice on the menu list.
Back to the main reason for this post ‘ofada stew’.This stew is packed and cooked with a whole lot of deliciousness and some of the ingredients that make it so delicious aside from the pepper used in it are locust bean(iru), dried fish, crayfish, assorted meat etc. To get a good and rich taste for this stew you need to use palm oil, this stew is different from our usual stew where will use vegetable oil for cooking.
This ofada stew also has a twin stew called Ayamase . The major difference between the stew is that ofada stew is made red habanero and bell pepper, but ayamase is made green habanero and bell pepper. This two stews can be prepared interchangeably to enjoy your ofada rice.
- 7 large bell peppers
- 3 scotch bonnet peppers
- 4 large red onions
- Assorted meat or any meat of your choice (braised with 1 red onion, 1 scotch bonnet pepper, 1 seasoning cube and salt to taste)
- 4 round dried fish
- 20 grams smoked dried shrimp about
- 1/4 cup of grounded crayfish
- ½ cup palm oil
- Any seasoning cubes of your choice
- salt to taste
- 2 tbsp. of locust bean(iru)
- 4 hard boil eggs( i can bet you that boiled eggs taste better in ofada stew)
Cut and rinse the peppers, and the two onions into small chunks, and blend it roughly.
Boil the blended peppers on medium-high heat till it reduces to a paste( this process also gives the stew a nice smell and taste).
While boiling the pepper mixture, chop the other two red onions and set aside.
In a separate pot, heat your palm oil until it becomes blanched and add in your and saute it till it becomes slightly brown, then add the iru and stir fry for about 2 minutes.
Add in the boiled pepper paste, turn the heat down to low-medium, and continue cooking for 10 minutes. Add in your dried fish, boiled eggs, assorted meat and the meat stock and continue cooking for 15 minutes.
After 15 minutes of cooking, add in the seasoning cubes, grounded crayfish and salt( if it is necessary), stir, and continue cooking until the stew separates from the oil (this could take about 10 minutes).
Your delicious ofada stew is ready. It can be served with ofada rice or white rice.
- Blend the pepper with a lot of onions in order to make the stew less peppery.
- You can add little tomatoes to your own recipe if you don’t want your stew to be too spicy.
- This method can also be used to prepare ayamase, just change the colour of pepper to green.