How to make Ofada Stew
Discover the rich, vibrant flavors of Nigerian cuisine with this authentic Ofada Stew recipe. Made with a blend of indigenous spices, succulent meats and eggs, and aromatic red peppers, this hearty stew pairs perfectly with rice for a truly unforgettable meal. Ideal for those seeking to explore the unique tastes of West Africa.
Nigerian cuisine is a vibrant tapestry of flavors, textures, and aromas, offering a delightful culinary journey for those willing to explore it. One dish that stands out for its unique taste and cultural significance is Ofada Stew. Paired perfectly with Ofada rice or white rice, this rich and spicy stew is a favorite among Nigerians and a must-try for anyone interested in African cooking. This stew is one of my favorite native Nigerian stews to pair with rice. In this post, I will guide you through the history of this dish, its ingredients, and a step-by-step recipe to bring this authentic Nigerian dish to your table.
The History of Ofada Stew
Ofada Stew, equally known as Designer Stew, originates from the Yoruba people in southwestern Nigeria. It is traditionally served with Ofada rice, a type of unpolished, short-grain rice native to Nigeria, known for its earthy flavor and unique aroma. The stew is famous for its spicy kick and the deep red color derived from a mix of red bell peppers and scotch bonnet peppers.
What is Ofada Stew made of?
Ofada stew, is made from a blend of bell peppers, scotch bonnets, giving it a rich, spicy flavor. It is traditionally cooked with palm oil and often includes a variety of meats such as beef, goat, tripe, and sometimes, eggs. Fermented locust beans (iru) add a distinctive unique taste. The stew is often seasoned with onions, crayfish, and traditional spices. It is typically served over Ofada rice, a unique variety of rice native to Nigeria.
What is the difference between Ayamase and Ofada Stew?
The key distinction is in the type of peppers used. In addition, ayamase uses green peppers, and has more green habanero peppers, resulting in a greenish-brown color, while Ofada stew uses red peppers and a smaller quantity of red habanero peppers, giving it a vibrant red color.
Key Ingredients
To make an authentic Ofada Stew, you will need the following ingredients:
- Red Bell Peppers: These form the base of the stew, giving it its distinctive color.
- Scotch Bonnet Peppers: You need this for that fiery heat that Nigerian dishes are known for.
- Assorted Meats: Typically, a mix of beef, goat meat, tripe, and hard-boiled eggs.
- Palm Oil: This traditional oil adds a unique, smoky flavor and rich red color.
- Locust Beans (Iru): A fermented seasoning that adds a deep umami flavor.
- Onions: Essential for the base flavor of the stew.
- Crayfish: Ground dried crayfish adds an extra depth of flavor.
- Seasoning Cubes and Salt: To enhance the taste.
- Other Spices: Depending on preference, you can add thyme, curry powder, and garlic.
Step-by-Step Recipe
- Preparation of Ingredients:
- Wash and deseed the peppers and onions.
- Roughly blend the peppers and onions together. You want a coarse texture, not a smooth paste. Drain out the water from the peppers and leave to use later.
- Wash and season the assorted meats with salt and seasoning cubes. Boil until tender and set aside, reserving the stock
- Cooking the Stew:
- In a large pot, heat the palm oil until it becomes bleached (smoky but not burnt). This process is called bleaching and should be done carefully to avoid burns. It takes about 15 minutes.
- Add the assorted meats and cook till meat is brown, set it aside. Add the onions and locust beans and fry for another 5 minutes.
- Add the blended pepper mixture to the oil and fry on medium heat. Stir frequently to prevent burning. This should take about 10 minutes until the oil starts to separate from the pepper mix.
- Introduce the cooked meats. Stir well.
- Add ground crayfish, more seasoning cubes, and salt to taste. If using other spices like thyme or curry powder, add them at this stage.
- Allow the stew to simmer on low heat for another 10-15 minutes, allowing all the flavors to meld together beautifully.
Serve the ofada Stew hot, alongside ofada rice or plain white rice. Serve your ofada stew and rice with any cold drink or a cup of cold Tigernut Drink.
Ofada Stew is more than just a meal; it’s a culinary experience that offers a taste of Nigeria’s rich cultural heritage. Whether you’re a seasoned cook or a kitchen novice, this recipe is your gateway to exploring the bold and exciting flavors of West African cuisine
Feel free to share your experience with making Ofada Stew in the comments below. I love to hear your tips, tweaks, and success stories! You can also connect with me on my social media handles on Instagram, Youtube, and Facebook.
How to make Ofada Stew
Ingredients
- 2 lbs. beef
- 1½ lbs. tripe
- 1 onion
- 4 red bell peppers large
- 4 red sweet peppers medium
- 2 jalapeños
- 1 red habanero pepper
- 1½ cup red palm oil
- 1 tbsp locust beans
- 2 tsp beef Bouillion
- 2 tsp all-spice seasoning
- ½ tsp salt
- 6 eggs
- 1 tsp crayfish powder
Instructions
- Remove the seeds in the peppers, transfer them to a blender, add half of the onions and blend roughly. Using a sieve or cheesecloth, drain out any water in the pepper mix and set the pepper aside.
- Cut all the meats into small bits and add to a pot. Add 1 teaspoon each of the beef Bouillion and all-spice, add a little salt and let the meat cook in its own juice for 5 minutes. Now add water up to the level of the meats, add some chopped onions and cook till meats is soft and tender. Drain out the water and set the meat aside.
- While the meat is cooking, in a separate pot, cook the eggs. Remove the eggshells and set aside.
- To bleach the oil, add the red palm oil to a pan, cover the pan and turn the heat to low. For example, if your burner's heat count is from level 1-10, reduce the heat to level 4. Do not open the cover of the pot during this bleaching process as the process is smoky. Bleach the oil for 15 minutes. The oil will almost like vegetable oil after the bleaching process.
- Now, add the cooked meats and cook on both sides till brown. Take them off the pan and set aside. Add chopped onions, the locust beans, fry for 2 minutes. Add the pepper mix, stir and leave to cook for 10 minutes.
- Add the crayfish powder, bouillon powder, all-spice and salt, stir to combine. Now go in with the fried meats and hard-boiled eggs. Stir and cook for 2 minutes. Serve!
Notes
Tips for the Perfect Ofada Stew
- Bleaching Palm Oil: This step is crucial for the authentic taste but should be done with caution. Ensure your kitchen is well-ventilated and keep a lid handy to cover the pot in case it gets too smoky.
- Balancing Heat: Scotch bonnet peppers are very hot, so adjust the quantity to suit your heat tolerance.
- Meat Selection: The variety of meats adds to the richness of the stew, but you can customize based on your preferences or availability.