Ofada Stew Recipe - How to make Yoruba Popular Ofada Sauce
Ofada stew, a well-known Yoruba sauce crafted for white boiled rice, is a delightful blend of various fruits and vegetables. The outcome is a pot of delectable goodness that tantalizes the taste buds.
Equipment
- 1 Pressure cooker optional (for cooking meat)
Ingredients
- Two tablespoons of ground crayfish
- 300 g Green Peppers
- 3 scotch bonnet peppers
- 300 g Tatashe or shombo peppers
- 2 cups of sliced onions
- Assorted meat – 800g
- 2 cups of palm oil
- 2 seasoning cubes
- 6 hard-boiled eggs
- salt to taste.
Instructions
- Blend together the shombo pepper, scotch bonnet, and green pepper to form a smooth paste.
- Place a clean pot on the heat and pour in 2 cups of palm oil. Let it bleach or heat for only 2 minutes. Add the rest of the sliced onions, the more, the merrier.
- Stir and let it fry for a minute then add the ground pepper combination.
- Allow it to fry for the next 10-15 minutes. Remember to stir occasionally to avoid burning.
- After thoroughly frying the pepper-onions mixture, incorporate the pre-cooked assorted meat and its stock (meat water).
- Introduce two tablespoons of ground crayfish and salt to your preferred taste. Include the locust bean (iru), stir well, and let it simmer for 15 minutes. Remember to stir occasionally to prevent sticking to the pot's bottom.
- Integrate the eggs, stir again, and let the stew simmer over medium heat for an additional 5 minutes.