Ofada stew also known as the Nigerian designer stew is one of the numerous stew types that is enjoyed throughout the country and even some West African communities. This stew uses a combination of Green colored peppers together with onions and it’s spiced using indigenous ingredients like the fermented locust bean which gives it a distinct delicious taste.
Ofada stew is a popular dish amongst the Yoruba tribe from Southwest Nigeria which is where it originates from. It is made with green Paprika peppers and the green hot Scotch bonnet peppers. This delicious sauce can be served with the special local grown rice popular called ofada rice. It can also be enjoyed with white rice and beans. At most ceremonies today, ofada stew is top on the menu.
If you have had a taste of this beautiful local sauce and you’re wondering how it is made, keep scrolling.
- 6 Green Bell Peppers (Green Tatashe)
- 3-4 Scotch bonnet (Ata Rodo)
- 1 Big Red Onion Chopped
- Palm Oil ( Not specified because you’ll be frying the meats with it as well)
- 1 Cup Chicken or Beef Stock (optional)
- 4 Cups Boiled Assorted Meats( cut into bite size chunks)
- 2 Tablespoons Locust Beans (Iru)
- 1 Cup Shredded Boiled Stockfish (Panla)
- 2 Tablespoons Dried Crayfish
- 2 Seasoning cubes to taste
- Salt to taste
Before you begin, take note that;
If you’ll be roasting your peppers, do so by placing them on a foil tray or roasting tray, place in a preheated oven, 200 degrees and roast them for about 45 minutes. When they’re roasted, blend coarsely and set aside.
Place a pot on medium heat, pour in palm oil, enough quantity to fry your meats. Leave to bleach for 15-10 minutes, pour in your meats and fry till slightly crisp, then scoop and set aside.
Wash and dice the beef, goat meat, the insides (shaki, roundabout) and the hide (pohmo) into small pieces. Place the meat in a medium sized pot, slice and add in half of an onion, salt, 2 seasoning cubes and 1 chilli pepper.
Cook the meat for 30 minutes until tender.
When you’re done with the protein;
- Wash the peppers and peel the onions, blend together.
- Heat the vegetable oil in a pot and once hot add the palm oil into it.
- Pour the blended pepper and onions.
- Add the salt and seasoning cubes.
- Add the Stock fish, cover pot and cook for about 5 minutes to soften.
- Add the already boiled and fried proteins and stir.
- Add the locust beans (iru).
- Cover pot and cook for a further 10 minutes.
- Turn down the heat and allow the sauce to simmer and a little water, preferably the meat stock if any is left.
- Serve with ofada rice or any other kind of rice or beans.
Ofada rice and stew can be enjoyed with friends. Just ensure a chilled drink is beside you to help quell the hot and spicy effect that follows.
Do share pictures of the ofada you made with the community on all our social media platforms and share your experience with us in the comment section.