How to Make Ofada Stew
Also known as ‘Ayamase’, Ofada stew is a delicious, native delicacy that is popular in Nigeria. Many persons love Ofada stew because it is very hot and spicy. In some way, Ofada stew tastes like Indian curry. Ayamase is best eaten with Ofada rice. Learn how to prepare your homemade, delicious Ofada stew for free on Elistatus.
- 40 pieces of Atarodo
- 2 pieces of green Tatashe (Green bell pepper)
- Iru or Ogiri
- 2 cooking spoons of palm oil or 20 centilitres of palm oil
- 1 big onion
- 1 piece of stockfish
- 1 piece of dried fish
- 1 cup of crayfish
- De-seed the Tatashe. Wash the pieces of Tatashe very well.
- Wash and cut the onion into size-able pieces. Wash the pieces of Atarado thoroughly too.
- Blend the pieces of Atarodo, Tatashe and the onion together. Pour the mixture into a small bowl.
- Using a dry blender, grind the crayfish and the locust beans (Iru) together until they form a smooth powder.
- Wash the beef, shaki, dry fish and stock fish. Put them in a medium-sized pot and place over medium heat. Allow them to boil for 20 minutes.
- Add the seasoning cubes.
- Allow the beef and stock fish to boil until they are tender.
- Pour the blended pepper into a medium-sized pot. Boil it until all the water dries up.
- In another pot, pour the palm oil and bleach it until it becomes clear.
- Leave the bleached oil to cool for about 2 minutes.
- Pour the puree into the pot containing the bleached oil. Fry the puree in the oil until it becomes very dry.
- Add the ground crayfish and locust beans.
- Add the stock; together with the boiled beef, stock fish and dried fish. Stir the stew and allow it to boil for 7 minutes.
- Add the salt and seasoning cubes to taste.
- Allow the stew to simmer for 2 minutes.
Enjoy your Ofada stew with boiled Ofada rice. For the full native effect, line the plate with Uma or banana leaves before serving.
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