Thursday 26 September 2013

Ofada Stew



Ingredients:
Assorted Meat (goat meat, pomo, tripe etc cut into small pieces)
4 Green Bell Peppers
2 Red Peppers (or tatase)
8 Habanero Peppers (Or more if you like it hot)
1 Onion Bulb
1 Locust Bean (Dawadawa/Iru/Okpei/Ogili)
1 Handful of crayfish
1 Knorr
2 Cups of palm oil




Directions:
Season the assorted meat and cook as if you’re cooking soup (don’t put curry or any fancy seasoning. Just knorr, salt and onions would do). Strain the meat from the stock and set aside.


Remove the green and red pepper seeds and wash. Break into small pieces and put in a blender. Add the habaneros and onion to the blender too. Blend well.

Add the blended peppers to a pot and cook till all its water has dried.


You will notice the quantity of pepper in the pot has shrunk (look at the sides of the pot).


Add the palm oil to a pot and blanch. It will definitely get very smoky in the kitchen so open all the windows and get a fan running…or better still, do it outside in open air.  Mine took me about 10 minutes to bleach.


If you've blanched the oil well, you should be able to see the bottom of the pot through the oil.

Use a dry mill to grind the locust bean and crayfish.

Add the bleached oil to the dried pepper and fry till it’s very dry (you’ll know it’s dry when oil starts to settle on top). Add the ground crayfish and locust beans and fry some more. Season with knorr.

Add the cooked meat and allow simmer for like 5-10 minutes.



Serve over ofada rice or any other rice. I had a hard time finding the ofada rice so I just used the rice I had at home. Also, this dish is served on a leaf….that, I didn’t have either but I served it on my leaf plate so I guess that counts. *wink* ;)

21 comments:

  1. Nice direction,very explanatory.Kudos.

    ReplyDelete
    Replies
    1. Thanx dear...I try to keep it as simple as possible.

      Delete
  2. What happens if I add a little tomatoes @ least to add to d quantity ?

    ReplyDelete
    Replies
    1. Hi Obianuju, notin will happen if you add tomatoes...it just won't be authentiic ofada stew again. If you need to increase the quantiity, I'd advice u increase the peppers.

      Delete
  3. Sounds like a pepper pepper thing to me. What if one doesn't eat much pepper? What happens?

    ReplyDelete
  4. Lol Racheal, trust me. You can barely taste the hot pepper. I don't eat pepper at all but I felt I shuda added more pepper in it.

    ReplyDelete
  5. Aiit. Thks. An insightful recipe it is. Looking forward to trying it

    ReplyDelete
  6. i think the palm oil kills the pepper effect .....i like pepper so my ofada stew is gonna b HOT.....yaaaay cant wait to try my first self-made ofada stew.

    ReplyDelete
    Replies
    1. Datz true Glda...plus all the boiling and frying. Since u like pepper, does dat mean ull be using like 20 habaneros? Lol...lemme know how to turns out pls. Take pics oh!

      Delete
  7. Do I add d water to it?

    ReplyDelete
    Replies
    1. You don't need to add water. But u can put VERY little when blending the peppers. I didn't add water tho. I jst kept shaking the blender till everything blended

      Delete
  8. Hi Chichi where are you based please?

    ReplyDelete
    Replies
    1. Hi...I'm based in Port Harcourt right now.

      Delete
  9. nice! simple isntructions.so normal green pepper will do ?i always have to skip crayfish,am not a fan,but I find a way around it dont worry.nice post.good to meet another food blogger. in your leisure, u can check my blog
    www.rohsspace-stuff.blogspot.com

    ReplyDelete
    Replies
    1. Hello dear, yes normal green peppers would do...I went to your blog oh! Good stuff u have on there. I wanna be like u wen I grow up ;)

      Delete
  10. lol chichi...thanks.will try my ofada sauce soon.during the christmas holiday I guess.good to know normal green pepeprs would do. used to think the green peppers have to be hot.thanks for the info.

    ReplyDelete
  11. Hi. Just saw ur link on nairaland nd decided to check. I've read some of ur posts and guuuurl, I envy u oooo! Already have ur page on bookmark and intend trying ur dishes asap. Wow! More grease. ;)
    Concerning this stew, after draining the meat from the stock, the stock won't be used again right? Since u said no water?

    ReplyDelete
    Replies
    1. Thanks Lixxie, really appreciate ur support. You can put the stock in if you don't like your sauce too thick.

      Delete
  12. Gonna try this. Do you have a recipe for authentic fried rice, jollof rice and asun?

    ReplyDelete
    Replies
    1. Hello, please search the blog for older post. I have fried rice recipe then you can use the coconut rice recipe for jollof rice, just skip the coconut. I will upload asun once I get it done.

      Delete
  13. Chi chi you are good, just tried mine today, and it came out nice....thanks more greese to your elbow...

    ReplyDelete