Today on the Ririeye’s cuisine, we share a recipe for our food lovers on how to make the well-known Ofada stew.
Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug.
Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. It tastes like Indian Curry and is mostly for those who have natural coolers in their mouth to douse the hotness of the stew.
Before you cook 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.
Ingredients for Ofada Stew
- 40 pcs unripe habanero peppers (atarodo, ose oyibo, atagugun)
- 2 green tatashe peppers or green bell peppers
- 1 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. I used:
- Shaki (cow tripe)
- Dry fish
- Stock fish
- 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 took me 12 minutes on low 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. To get the full effects, line the plate with uma leaves. You can also use banana leaves. You can as well enjoy with palm wine.