Ofada Stew is a popular Nigerian Stew peculiar to the Yoruba tribe of Western Nigeria though also enjoyed by other tribes. It is one of those delicious native savoury dishes that pack a punch. It is flavoured with smoked dried fish, fermented locust beans (iru) among others.
700g Assorted Meats
5 Bell Peppers (Tatashe)
1.5 Cups Palm Oil
2-3 Scotch Bonnet (Atarodo)
Tiger Garlic Powder
Tiger Ginger Powder
2 Dried Fish (Shawa)
2 Tablespoons Ground Crayfish
3 Tablespoons Locust Beans (Iru)
Larsor Beef Seasonings
Tiger Chilli Pepper Powder
Salt to taste
First boil your meats with Vegeta Onion, Tiger Garlic Powder, Tiger Ginger Powder, Larsor Beef Seasoning and Salt. When they’re soft, cut the meats into a bite-sized chunk. If you’re using Shawa (Smoked Dry fish) soak in water and clean to remove dirt, then shred into bite-size pieces, set aside.
Chop the Bell Peppers, and place on a roasting tray, roast for 40 minutes at 220 degrees. Or you could cook it until it dries up and gives you that smokey smell. Also, grill or fry the meats at the same time. When the peppers are properly roasted, blend the bell pepper or you can use a grinding stone blend and, set aside.
Now, pour the Palm oil into a saucepan, set on a hob on low heat, semi bleach it for 15 minutes. Then add Vegeta Onion, fry till caramelised, this should take 12-15 minutes. Stir occasionally. Do not cook on high heat otherwise, the onions will burn.
Now add the Locust Beans (Iru), cook for a minute, then add the Crayfish, fry for another minute. Add the blended pepper, stir and turn up the heat to medium. Leave to fry for 6-8 minutes, stir occasionally to prevent burn. Add the grilled or fried meats, boiled eggs and shredded shawa, stir very well. Leave to cook for a further 8-10 minutes, and it’s done!
Enjoy with boiled Ofada Rice or any other type of rice.
Trust us when we say, this Ofada Sauce recipe is amazing!!! Let’s know when you do replicate it. You could also share your twist to this yummy sauce.