Ofada stew is a very popular stew native from Nigeria. It is a well know Yoruba stew. I also have another recipe on my blog called ayamase which is also known as Ofada or Designer stew. Whats the difference? Ofada uses only red tatashe ( bell pepper). Try my simple recipe below.
6 Red bell peppers
2 medium yellow onions
1 medium chopped red onion
1 and 1/2 cup of palm oil
4 habanero (red if possible)
1/4 cup of iru (locust beans )
5 boiled eggs
1/4 cup cray fish
2 lbs of meat, shaki,ponmo
1/2 cup meat broth
3 maggi cube
Season your meat of choice. Boil with onions and maggi. Separate meat from broth, set aside when done.
Blend all red bell peppers, 1/2 yellow onion, and 3 habenero until smooth. Place mixture in a strainer to drain the excess water. Set aside.
In a separate pot pour in the oil and begin to heat it up on a medium-high setting. Make sure the pot is covered. Leave the pot covered for the next 10 minutes. Once it has reached 10 minutes turn off the heat . DO NOT OPEN THE POT. Leave the pot to cool off for the next 10 minutes. Your palm oil is now bleached.
Once cooled off open pot and add in sliced red onion and the iru. Put back on medium high heat and begin to fry for the next 3-5 minutes.
Next add in the red pepper mix and continue to fry for 3- 5 mins.
Next add in your meat, dry fish,cray fish,1/2 cup of broth, eggs, and 2 maggi cubes.
Continue to cook for the next 20 to 30 minutes on low medium heat. You will notice oil rising to the top. Remove excess oil by spooning it out.