How to prepare Ofada Stew (Ayamase stew)
Ofada stew, also known as ayamase stew or designer stew, is a very popular delicacy originating from the south western part of Nigeria. Th delectable stew made with palm oil, fermented locust beans, and bell peppers. Serve with a locally grown rice called ofada rice, the stew is rich in assorted meats and with a super unique flavor is great for lunch or dinner!
The only difference between these two delightful delicacies is the choice of bell peppers used. The Ayamase stew is made with green peppers which include green bell peppers green chili peppers etc.
• 40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)
• 2 green tatashe peppers or green bell peppers
• 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
• 20cl red palm oil (at least)
• 1 big onion
• 1 handful crayfish
• 850g assorted meat and fish. You may consider Beef, Shaki (cow tripe), Dry fish, and/ or Stock fish
• Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
• Grind the crayfish and the locust bean seasoning with a dry mill.
• Cook all the meat and fish with the stock cube till well done.
• Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
• Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It took me 12 minutes on low to medium heat to bleach the one in the video below. Your own time may vary depending on the type of heater you have and the quantity of oil.
• Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
• Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
• Add salt to taste, leave to simmer and it is ready to be served.
• Serve with boiled Ofada rice. To get the full effects, line the plate with uma leaves. You can also use banana leaves.