Weekend Delight: Ofada Stew, Ayamase for the win!
Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, the stew has become more popular.
Please note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. It tastes like Vindaloo (Indian Curry) and is mostly for those who have natural coolers in their mouth to douse the fire that this stew brings to the palate.
Ofada Rice is not very interesting. It is not as posh as the long grain parboiled rice. The “best” part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because Nigerians have a penchant for all things traditional and home grown. We have a sense of pride in all things Nigerian that we can call our own.
What you’ll need to prepare it;
- 40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)
- 2 green tatashe peppers or green bell peppers
- 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
- 20cl red palm oil (at least)1 big onion
- 1 handful crayfish
- 850g assorted meat and fish. I used:
- Shaki (cow tripe)
- Dry fish
- Stock fish
Before you cook Ofada Stew
- Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
- Grind the crayfish and the locust bean seasoning with a dry mill.
- Cook all the meat and fish with the stock cube till well done.
- Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
- Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. Timing may vary depending on the type of heater you have and the quantity of oil.
- Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
- Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
- Add salt to taste, leave to simmer and it is ready.
You can eat it with rice, yam, plantain or anything you want to. It’s always very hot and spicy so it’s advisable to always have chilled water beside you.