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Ofada stew is a very popular delicacy originating from the Yoruba Tribe in western Nigeria. A delicious stew rich in assorted meats and with a super unique flavor.
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This stew happens to be the real Ofada stew or so I have been told. I used to think my favorite green bell pepper stew aka ayamase stew aka designer stew was Ofada stew but looks like I have been wrong for a really long time ?. Hmmm we sure learn new things everyday.
Can you guess what the difference between the ayamase stew and the ofada stew is.
I wouldn’t have guessed myself so don’t worry if you didn’t know as well. In fact I just got to know when a friend brought it to my attention. I knew the existence of the ‘red ofada stew’ but I always assumed it was the regular buka stew like my good old mama iyabo buka stew.
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I did my research by surfing the World Wide Web and consulting with my friends from the Yoruba tribe and they confirmed the fact that it’s slightly different from the regular buka stew.
What is the difference between Buka stew and the Real ofada stew
Buka Stew has some tomatoes in the mix though the ratio of the red bell peppers to the tomatoes is usually higher. On the other hand The Ofada Stew is Made with Red peppers ( red bell peppers, red chili peppers )
What is the difference between Ayamase Stew and Ofada Stew
The only difference between these two delightful delicacies is the choice of bell peppers used. The Ayamase stew is made with green peppers which include green bell peppers green chili peppers etc. The real Ofada stew is made with the red pepper varieties; Red bell peppers, red chili peppers.
Since the major difference is in the color of peppers used. My Ayamase stew recipe can easily be swapped to make this Ofada stew which is exactly what I did. Swapped the green peppers in that recipe for red bell peppers with a little added twist in the Ofada recipe pepper flakes. It worked like a charm and was de-li-cious of course ??
How to make Ofada Stew.
Ofada stew is easy to make. So don’t fret. If this is your first time making any of the Nigerian stews that require bleaching the palm oil, I suggest you read this post on how to bleach palm oil without smoking or burning your house down.
I always bleach my palm oil ahead of time because it saves me time. It ok if you don’t have some bleached palm oil. Simply follow the steps here to bleach your palm oil safely.
To make ofada stew, you can take care of your bell peppers in any of the three ways I would be listing below.
1. Wash and blend peppers and use immediately by frying in the oil till all moisture is absorbed
2. Wash and blend peppers then cook it down till water content reduces before frying
3. Wash and roast peppers in the oven then Blend and use ( my preferred method.)
What to serve ofada stew with?
Ofada stew is typically served with ofada rice which is a short grain rice locally grown in Nigeria. Because it is unpolished it is healthier and richer in fiber than the regular parboiled rice. This rice is served along side this delicious ofada stew on a plate of leaves aka banana leaves.
Ofada stew can be enjoyed with any other rice of your choice (I used brown rice in the picture) and can also be served with boiled or fried yams, plantains or potatoes.
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What kind of Meats can I use to make Ofada stew?
Ofada stew is usually made with a mix of meats. That’s what assorted meats mean. Beef, cow skin, honey comb tripe, cow feet etc. A mix of these meats would be perfect. You can also use just one type of meat if you prefer.
How to ‘Veganise’ Ofada stew
- Easy peasy. Swap out the meats for tofu or any other vegan meat substitute.
- Leave out the eggs.
- Swap out the meat stock for vegetable stock or water.
Quick Tips to get your ofada stew ready in less time
- I precook and fry the meats a day before or up to a week before and store in the refrigerator or freezer
- I freeze my meat stock.
- I always roast and blend OR blend and dehydrate my pepper mix and freeze ahead of time.
- I bleach the palm oil ahead as well
- The day before I make my stew, I thaw my frozen ingredients in the refrigerator overnight on on the counter. That way its ready for me when I want to cook.
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The Real Ofada Stew Try this delicious stew rich in a
Ingredients
The peppers
- 10 Red bell peppers tatase
- 2 red chili peppers Shombo
- 2 onions chopped
- 1 habanero pepper
- 1/4 cup red pepper flakes optional skip to reduce the heat.
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
- 1/4 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
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