This Is How To Prepare The Ofada Stew

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TSB News
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This sauce is originally from the Western part of Nigeria but because of how delicious and tasty it is, it has become a house hold staple for many non-western Nigerians.

Ofada Stew is spicy and full of assorted meat and fish hence it is delicious, For those people in diaspora who want to prepare the Ayamese stew this video from Afro Food Tv YouTube Channel would serve as a guide and for those in this part of town remember the Ofada Stew (Ayamase Sauce) is not complete without Pomo. 🙂

Here are the Ingredients, steps and procedure you need to follow;

What You’ll Need

  • 4 cloves Garlic
  • 2 Inches of fresh Ginger
  • 1 cup of cubed chicken
  • 0.1 ounces of Fresh Locust Beans (Iru)
  • 1 cup of cubed cowfoot
  • 1 cup of fried fish
  • 20 Green Scotch Bonnet(Habanero) Peppers
  • 3 Green Bell Peppers
  • 2 cup of meat stock
  • 4 cups of preheated and cooled Palm oil
  • 2 ounce of large smoked shrimp
  • 1 Red onion
  • 1 cup of stockfish
  • 1 cup of cubed goat meat
  • 3 tsp Chicken Bouillon (or more to taste)
  • 2 HardBoiled Eggs

Tools You’ll Need

  • 2 Sauce Pots
  • 1 Mixing Spoon
  • Food Processor or Blender
  • 1 Chef Knife

What You Should Do;

  1. Place peeled ginger, peppers, onion and garlic into a food processor and blend with very little water.
  2. Place a sauce pot over medium heat and pour mix into the pot, stir to level the mix and then cover and cook for about 45 minutes.
  3. Over medium fire heat up the palm oil In a larger pot, this is the most important step because the oil must be heated up until the color changes from red to white, this process takes up to 15 minutes depending on the amount of oil used. Make sure this process is done in a well ventilated space to avoid fire accident. (yes folks fire can come out of the pot and you can only do ell to quench it with sand, this a note for the wise)
  4. Add the locust beans into pepper mix and cook for additional 15 minutes then Place cooked pepper mix into hot oil and stir.
  5. Add chopped crayfish and bouillon. Stir and taste for salt. Simmer for 5 minutes
  6. Add all the meats and stir well Add meat stock, stir and cover. Simmer for additional 7 to 10 minutes.
  7. Finally place hard boiled eggs with sides pierced with a fork to absorb excess oil.