Ofada Stew Recipe
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Ofada stew is the Yoruba stew served with ofada rice, and it is regularly confused with ayamase, including, as the source cheerfully admits, by people who have been eating both for years. The distinction is real and it is about the pepper. Ayamase, the green bell pepper stew also called designer stew, is built on green peppers and comes out dark olive. Ofada stew proper uses red peppers and tomatoes and is red. Both use bleached palm oil, both carry assorted meat and iru, and both are served with the same rice, which is exactly why the confusion is so widespread. Buka stew is a third relative in the same family, which does not help matters. The rice is the fixed point. Ofada is a local unpolished short-grain rice with an earthy, slightly fermented aroma that people either love or find odd. Its strong flavour is what these stews are built to stand up against, a delicate sauce would disappear next to it. Assorted meats are the other constant: beef, shaki, ponmo, offal, and locust bean for depth. It is traditionally served wrapped in leaves.
Note de Patrimoine AFN
Ofada stew is a Yoruba dish from western Nigeria served with ofada rice, an unpolished local short-grain variety. It is frequently confused with ayamase, the green pepper stew, from which it differs chiefly in using red peppers rather than green.
Ingrédients
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Préparation
- 1
Clean and deseed the red bell peppers. Blend with one onion and red chili peppers if using. Use as little water as you can manage without over working your blender. Then set aside.
- 2
Pour palm oil in a sauce pan with a lid. Bleach palm oil for 7 minutes in the covered pot. Leave pot covered for at least 20 mins before opening to allow the oil cool down completely.
- 3
Saute onions in the bleached oil then add the iru. Pour in the puréed peppers fry for 5 mins then add in the meat stock , Bouillon powder and the Crayfish
- 4
Cook till the sauce thickens, stirring frequently to prevent burning.
- 5
Finally add the precooked and fried assorted meats, stir and taste for seasoning. Adjust accordingly.
- 6
Lower heat and allow to simmer for about 5 minutes then turn heat off.
- 7
Add boiled eggs to the sauce.
- 8
Serve over rice
Notes de l’Africook
- Bleach the palm oil with strong ventilation. It smokes heavily and should never be left unattended.
- Stop bleaching the moment the oil turns pale. Past that point it goes bitter and cannot be saved.
- Drain the blended peppers well before frying, or the stew stays watery.
- Do not skip the iru. It carries the savoury depth and the stew tastes noticeably flatter without it.
Questions fréquentes
What is the difference between ofada stew and ayamase?
The peppers. Ayamase, also called designer stew, is made with green bell peppers and comes out a dark olive colour. Ofada stew uses red peppers and tomatoes and is red. Both use bleached palm oil, assorted meats and locust bean, and both are served with ofada rice, which is why they are so often mistaken for each other.
What is ofada rice?
An unpolished short-grain rice grown locally in southwestern Nigeria, with a distinctive earthy and slightly fermented aroma. Because it is not polished it retains more of the bran, which gives it both its flavour and its brownish appearance. Its strong character is what these stews are designed to accompany.
Is bleaching the palm oil safe?
It requires care. The oil is heated until its red pigment breaks down, which produces a great deal of smoke, so it needs strong ventilation or an outdoor burner and must never be left unattended. Take it off the heat as soon as the colour turns pale, overheated oil can catch fire.
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