Description
Ofada Stew, also known as Ayamase Stew, is a rich and spicy Nigerian stew made primarily with a blend of green and red bell peppers, habanero peppers, palm oil, and tender beef. This flavorful dish is characterized by its vibrant color and robust taste, enhanced by fermented locust beans (iru), ground crayfish, and a mix of traditional spices. Perfectly hearty and aromatic, Ofada Stew is commonly served with Ofada rice or other Nigerian staple sides.
Ingredients
Vegetables and Peppers
- 3 green bell peppers
- 1 red bell pepper
- 2 habanero peppers
- 1/2 onion
Proteins and Seasonings
- 12 oz beef
- 1 tbsp iru (fermented locust beans)
- 1 tbsp ground crayfish
- 1 tsp bouillon powder (divided)
- 2 tsp salt (divided or to taste)
- 1 tsp black pepper
Oils and Others
- 1/4 cup palm oil
Instructions
- Chop the onions: Finely chop the half onion and set aside for later use.
- Blend the peppers: Coarsely blend the green bell peppers, red bell pepper, and habanero peppers together to create a chunky mix.
- Reduce excess water: If the blended pepper mix appears watery, pour it into a pot and boil to evaporate some of the water, concentrating the flavor.
- Cook the beef: In another pot, boil the beef with 1 tsp bouillon powder, black pepper, and 1 tsp salt until the beef becomes tender, which may take around 30-40 minutes.
- Bleach the palm oil: Pour the palm oil into a pot, cover it with a lid, and heat on low for 5 minutes to bleach it. Ensure good ventilation during this process. Turn off the heat and let it cool for 5 minutes before uncovering.
- Sauté onions and pepper mix: Add the chopped onions to the bleached palm oil and sauté for about a minute. Then add the blended pepper mix and the iru (fermented locust beans), cooking together for approximately 5 minutes to develop flavors.
- Add ground crayfish: Stir in the ground crayfish into the pepper mixture and cook briefly to blend the taste.
- Combine beef and spices: Add the cooked beef along with any remaining spices (including 1 tsp bouillon powder and salt as needed) into the stew.
- Simmer the stew: Cook everything together on medium-low heat for about 10 minutes or until the oil starts to rise to the surface, indicating the stew is ready.
- Serve: Serve your Ofada Stew hot as a flavorful accompaniment to Ofada rice or your choice of side.
Notes
- Bleaching palm oil is essential to mellow its flavor and bring out a vibrant yellow-green hue typical of Ayamase stew.
- If the pepper mix is too watery, boiling it down ensures the stew is thick and rich.
- Use fresh iru (fermented locust beans) for authentic flavor; if unavailable, some Nigerian markets sell dried or powdered versions.
- Adjust the number of habanero peppers to control the heat level to your preference.
- Ensure good ventilation when bleaching palm oil due to strong fumes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Nigerian
