Ofada Stew
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.
Servings: 5 Servings
Calories: 523kcal
Ingredients
- 5-6 Red bell peppers deseeded
- 1 kg Beef, tripe, cow skin
- 1 large Onion
- 3 Habanero peppers
- 1 cup Bleached palm oil
- 1 tablespoon Locust beans (iru)
- ¼ cup Crayfish
- 2 teaspoon Seasoning powder 1 teaspoon to boil meats and 1 teaspoon for stew
- 2 teaspoon Salt 1 teaspoon to boil meats and 1 teaspoon for stew
Instructions
- 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.
Video
Nutrition
Calories: 523kcal | Carbohydrates: 5g | Protein: 37g | Fat: 84g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 1776mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 4mg