Ofada Stew is a native Nigerian one-pot stew made with a combination of peppers (Red Peppers). This dish has a unique deep and bold flavours from the bleached palm oil and locust beans.
Ofada Stew (Obe Ata Dindin) originated in the Western part of Nigeria, is peculiar to the Yoruba tribe, and is often served with Ofada rice. There are two types of Ofada Stew; one is made with Green Bell Peppers called Ayamase, and the other is made with Red Bell Peppers called Ofada Stew. In this recipe today, we are focusing on the red bell pepper stew. You can check out my Ayamase Stew recipe.
What’s in my Ofada Stew?
- Red Bell Peppers
- Locust Beans
- Bleached Palm Oil
- Habanero Peppers
- Meats (Beef, Tripe, and Cow skin)
- Salt and Seasoning Powder
- Hard Boiled Eggs
Recipe Tips and Variations.
- In this recipe, you can use any meat of your choice. Also, smoked fish and smoked shrimp are good options to be added.
- DO NOT blend the peppers to be smooth but coarse. A food processor will be an excellent option to blend the peppers coarsely.
- To reduce cooking time. I usually strain some water from the blended peppers because you must cook until the peppers dry off or till the oil floats. But, if you do not mind, you can skip this part.
- You can also fry the meats in the heated bleached oil before sauteing the locust beans and onions.
- Unfortunately, vegetable oil can’t be used.
- The eggs must be hard-boiled and not runny.
How To Bleach Palm Oil.
Bleached palm oil gives this dish its unique flavour and taste. Either use the store-bought one, or you can bleach it yourself. In my other Ayamase recipe, I explained how to bleach palm oil. Please feel free to check it HERE.
What Can I Serve It With
Most often, Ofada stew is served with Ofada Rice. Any rice will also taste good with it.
Any leftovers can be stored in an airtight container in the refrigerator for 3 days and in the freezer for up to 1 month.
- 5-6 Red bell peppers deseeded
- 1 kg Beef, tripe, cow skin
- 1 large Onion
- 3 Habanero peppers
- 1 cup Bleached palm oil
- 1 tbsp Locust beans (iru)
- ¼ cup Crayfish
- 2 tsp Seasoning powder 1 tsp to boil meats and 1 tsp for stew
- 2 tsp Salt 1 tsp to boil meats and 1 tsp for stew
- Season the meats with salt and seasoning powder. Add water and boil on high heat until tender.
- Remove the meats from the broth and set aside. You may or may not need the broth.
- Wash, deseed and slice bell peppers. Transfer to a food processor with the habaneros and process until coarse. Strain to remove some liquid.
- Add the palm oil into a pot on medium heat, cover and bleach until it turns pale or dark yellow. See notes for tips on how to bleach palm oil.
- Sauté the onion and locust beans until the onion becomes fragrant.
- Add the pepper mix, crayfish, salt and seasoning powder. Stir to combine.
- Let it cook for about 15 minutes until it reaches the desired consistency. You can add water or stock, depending on how you want it.
- Add the meats and boiled eggs. Stir well to combine and let it simmer for 5 minutes on low heat.
- Serve with rice.