Recipe: Perfect Ofada Sauce with Assorted meat

Recipe: Perfect Ofada Sauce with Assorted meat Delicious, fresh and tasty.
Ofada Sauce with Assorted meat. The seeds can completely alter the taste of your ofada sauce. I used already precooked assorted meat for this ofada sauce. Ofada sauce or stew, also known as Ayamase or designer stew, is a spicy pepper sauce prepared with green bell peppers, chillies, palm oil, locust beans (Iru) and assorted meat; It got its name from a specific rice simply called Ofada rice which is a popular rice grown here in Nigeria; it is named after a town called Ofada in Ogun State and it.
Ofada stew is usually made with a mix of meats.
Beef, cow skin, honey comb tripe, cow feet etc.
A mix of these meats would be perfect.
You can have Ofada Sauce with Assorted meat using 12 ingredients and 14 steps. Here is how you cook it.
Ingredients of Ofada Sauce with Assorted meat
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It’s 3-5 of large green bell peppers(tatashe).
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You need 2 of large red onion.
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Prepare 7-10 of Unripe Scotch Bonnet peppers(Ata rodo).
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Prepare 5-7 of Green Chilli peppers(shombo).
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Prepare 5 of green unripe tomatoes- optional.
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It’s 2-3 cups of – boiled assorted meats.
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Prepare 4 of boiled eggs – optional.
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Prepare 6 Tablespoons of - fermented locust beans (Iru or dawadawa).
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You need 1 cup of - palm oil.
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Prepare 3 of seasoning cubes (anyone you prefer).
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Prepare 3 tablespoons of Ground crayfish.
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You need to taste of Salt.
You can also use just one type of meat if you prefer.
Swap out the meats for tofu or any other vegan meat substitute.
Add the chopped assorted meat and stir carefully into the stew.
Check for salt, seasoning and adjust accordingly.
Ofada Sauce with Assorted meat step by step
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Wash all peppers & tomatoes and prepare for blending.
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In your blender cup, combine all the peppers, tomatoes and one onion. blend coarsely with very little water..
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Set a pot with a tight fitting lid on fire, add in the palm oil and bleach the oil for 5-7 minutes. Just until the oil changes to a lighter color.
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It will definitely get smoky, so leave the pot covered throughout the bleaching process. (youll have to open up the kitchen doors and windows to make room for air. Open the pot and leave outside until all the smoke is gone).
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Wash and chop up the remaining onions. Also remember to wash, season and cook the meat, then set aside.
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Return the oil back to high heat, add in the chopped onions and allow fry for 1 minute.
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Boil the eggs for 5minutes and set aside.
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Add in the iru(fermented locust beans) or dawadawa and fry for another 1 minute.
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Now Add in the blended peppers and fry until the water dries up..
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Pour in the already boiled meats and stock and cook till the stock reduces and oil floats on top..
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Add the crayfish, salt and seasoning cubes. Stir to combine well. (dont forget to taste for salt)☝️.
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Decrease the heat to low/medium, cook the sauce until oil floats to the top..
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Add the eggs (remove from shell) and cook for 5 mins and your Ofada sauce is ready.
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Enjoy with Ofada rice (Local rice also called Abakiliki rice) or boiled yam, plantain or pasta.
Decant oil and serve your ofada stew with fluffy ofada rice or plain white rice.
The Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the sauce itself is called Ayamase.
The pairing is however so perfect that when people talk about ofada rice.
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).