Ofada Stew, also known as Ayamase or Designer Stew, is a traditional Nigerian dish that hails from the Yoruba ethnic group. Named after the locally grown Ofada rice, which is its best companion, this stew is a perfect union of bold flavors, vibrant colors, and aromatic spices. Its distinctive taste has made it a culinary gem, both within Nigeria and among enthusiasts of West African cuisine worldwide.
Nigeria offers a treasure trove of flavorful meals that has tastebuds falling in love and captivates the senses. Among the many delightful dishes, Ofada Stew stands out as a symbol of Nigerian cuisine’s vibrancy.
In this article, we will take you on a culinary journey to explore the unique and tantalizing recipe of Nigerian Ofada Stew.
Utensils/Appliances Needed For Ofada Stew:
Knife
Serving Spoons
Chopping Board
Sieve
Bowls (For meats and peppers)
Food Chopper
Blender
Pots
Ingredients For Ofada Stew:
8 Green Bell Peppers
3 Onions
9 Hot peppers (adjust to your preference)
1.5 Cups of Palm Oil
2 Tbs Locust Beans
2 Tbs of Ground Crayfish
Assorted Meats (Fried Beef/Goat Meat/Cowhide/Tripe)
Smoked Shrimp (Optional)
Smoked Fish (Optional)
Dried Herring (Optional)
Stock Fish (Optional)
Beef or Chicken Broth
5 Boiled Eggs (Optional)
Seasoning (To Taste)
Salt (To Taste)
Instructions For Making Ofada Stew:
Gather all ingredients and utensils for your convenience.
Clean the assorted meats and season assorted meats with sliced onions, bouillon cube/powder, thyme, curry, preferred herbs and spices, and salt to taste. Cook the meats on medium heat until they are tender.
Wash and blend the green bell peppers using the pulse button on the blender until you get the roughest, tiniest chunks of bell peppers. Chop the onions with the hot peppers. Thin palm oil in a pot on low heat until it becomes almost clear. (Helpful tip: cover the pot while thinning palm oil as it gets really smokey during this process. Wait till thinned palm oil cools before removing the pot lid. Don’t use a glass lid for the thinning process).
Add sliced onions to the thinned palm oil and fry on medium heat until they become translucent. Add boiled meats to the hot oil and fry them until they become golden brown. Put the fried meats in a separate bowl and set aside.
Strain the liquid from the roughly textured chopped green bell peppers with the sieve. Add the locust beans to the thinned oil and leave to fry on low heat for 3 to 5 minutes. Pour in the chopped onions, chopped hot peppers, and strained green pepper. Stir some beef or chicken broth into the mix. Fry until the oil separates from the pepper. Cover the pot and let the contents fry on medium heat for 15 to 20 minutes. Stir at intervals to avoid burning.
Add the dried or smoked fish and smoked shrimp to the pot of Ofada Stew, allowing them to simmer and infuse their flavors. Add the ground crayfish, then mix in for uniform flavoring. Add the fried choice meats to the stew, and mix them in ensuring they are well-coated in the flavorful sauce. Taste the stew and adjust the seasoning with salt and additional spices as necessary. Add boiled eggs and gently coat with stew. Let the Ofada Stew simmer on low heat for an additional 10 minutes, allowing the flavors to meld.
Now your delicious pot of Ofada Stew/Ayamase/Designer Stew is ready.
Ofada Stew is traditionally served with Ofada rice, a unique, locally grown rice with a distinct aroma and taste. Eating Ofada Stew with traditional white rice can be just as delicious. The pairing of the stew’s rich, spicy flavors with the nutty notes of Ofada rice creates an experience that is both comforting and indulgent.
Whether enjoyed within the vibrant streets of Nigeria or created for home enjoyment in Nigerian and other kitchens around the world, Ofada Stew is an invitation to savor the essence of Nigerian culture through its delectable cuisine.
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