Ofada stew also known as Ayamase or designer stew is a well known delicacy in Nigeria. It is usually eaten with Ofada rice.
One of the things that make the stew special is the several pieces of assorted meats swimming inside. As a result, I hold Ofada stew in high esteem.
The first time I tasted this delicious, dark greenish spicy stew was at a family friend’s house warming ceremony some years back. At first, I was sceptical about the stew’s coarse appearance, but once I took a mouthful, I got hooked. It didn’t take long for me to fish the food and ask for seconds.
If you’ve got loads of patience and the right ingredients, you could make a yummilicious pot of Ayamase.
So let’s get started.
- 7 green scotch bonnet pepper (Atarodo)
- 6 large green pepper
- 1 medium sized onion
- 2 kilo assorted meats (beef, shaki, kpomo, liver etc)
- Palm Oil (1 cup)
- 2 seasoning cubes
- Salt to taste
- 1 tablespoon grounded crayfish
- 1 tablespoon locust beans
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- Cut the assorted meats in bite sizes; season and boil till tender.
- Blend the pepper and onion to a rough texture and drain excess water. You can also boil the pepper for some minutes to reduce the water content and speed up the cooking process.
- Bleach the palm oil for several minutes till it appears very light. Make sure your kitchen is well ventilated to avoid choking.
- Pour the pepper, little meat stock, seasoning, locust beans and stir continuously for about 10 minutes.
- Add the assorted meats and crayfish and leave to simmer for about 10 more minutes.
- Add salt to taste.
- Serve with Ofada rice.
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