How to Make Ofada Stew (Nigerian Ofada Sauce recipe)
In this ofada sauce recipe, I share how to make Ofada stew, a Western Nigerian stew commonly eaten with a locally grown rice called ofada rice. Ofada rice and stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans (iru).
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 large bell peppers
- 3 scotch bonnet peppers
- 4 large red onions
- 2 lbs braised goat meat ((braised with 1 red onion, 1 scotch bonnet pepper, 1 tsp salt and 1 tsp bouillon) )
- 80 grams cleaned smoked dried fish ((about 0.17lbs))
- 20 grams smoked dried shrimp (about (0.04 lbs))
- ½ cup palm oil
- 2 tsps bouillon
- salt to taste
- 1 tbsp Iru (fermented locust beans) ((optional))
Instructions
- 1
Cut the peppers, and 2 red onion into small chunks, and blend roughly
- 2
Boil the blended peppers on medium high heat till it reduces to a paste
- 3
While the peppers are reducing, slice 2 red onions and set aside
- 4
In separate pot, saute the sliced red onions in palm oil on medium heat til the onions turn slightly brown.
- 5
Add in the cleaned smoked dried fish, the shrimp and continue to cook for another 10 minutes.
- 6
Add in the reduced pepper paste, turn the heat down to low-medium, and continue cooking for 10 minutes. Add in the braised goat meat and the braising liquid and continue cooking for 15 minutes.
- 7
After 15 minutes of cooking, add in the iru and bouillon, stir, and continue cooking until the stew separates from the oil (this could take about 10 minutes).
- 8
Serve with boiled ofada rice or white rice