Ofada Stew Recipe
Recipe by Chichi Uguru
Ofada stew is a delectable Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Serve with rice for a delicious lunch or dinner!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine African, Nigerian
Servings 25
Calories 240 kcal
INGREDIENTS
The peppers
- 10 Red bell peppers tatase
- 2 red chili peppers Shombo
- 2 onions chopped
- 1 habanero pepper
- ¼ cup red pepper flakes optional
The meats
- 200 g honey comb tripe
- 500 g Beef
- 100 g cow skin
- 150 g cow foot
Other ingredients
- 2 cups bleached palm oil
- 3 cups Beef stock
- 1 Tbsp Bouillon powder (add more to taste)
- 7 hard boiled eggs
- ¼ cup iru (Locust beans)
- 2 Tbsp ground crayfish
INSTRUCTIONS
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.
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.
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
Cook till the sauce thickens, stirring frequently to prevent burning.
Finally add the precooked and fried assorted meats, stir and taste for seasoning. Adjust accordingly.
Lower heat and allow to simmer for about 5 minutes then turn heat off.
Add boiled eggs to the sauce.
Serve over rice
Notes
If you didn't fry the meats prior to making the dish, You can fry the precooked meats in the oil, then scoop out meats and set aside before sautéing the onions. Calories: 240kcal