Ofada Stew And Rice

Ofada Stew or Ayamashe stew as it is fondly Called is a Spicy Yet DELICIOUS stew and it is accompanied with its Famous Local Ofada Rice Below IS MY OWN OFADA Recipe, Enjoy 😀
*the picture above isn’t mine lol* I barely have time to take a picture because I start eating even before the food is done *


200g Ofada (native) rice

4 Large green bell peppers

2 Large red bell pepper

3 Medium onions

3-4 habanero peppers (depends how well you can stand the heat) or any other hot pepper of your choice

250g Beef

150g Goat meat

100g Tripe (aka shaki) (optional – I sometimes opt out of this one)

2 pieces Cow skin (Ponmo) (optional – I sometimes opt out of this one)

2oz Locust beans (aka Iru) (optional)

100g Cray fish (ground)

2 cups Palm oil

2 cooking cubes

Salt to taste

Wash and dice the beef, goat meat and optional tripe (shaki) and (cow skin) ponmon into small pieces

Place the meat in a medium sized pan, slice and add in ½ an onion, salt, 2 stock cube(Maggi) and 1 chilli pepper

Cook the meat for 30 minutes until tender
Place the onions, green, red and chilli
peppers in a blender and blend
(I prefer Pounding the onion and peppers because it gives the mix a smooth but still rough paste)

Place a saucepan on medium heat and add in the pureed mixture.  This will need to simmer for approximately 20-30 minutes until it is reduced and thickens in consistency

In a third pan (be ready to do lots of washing up after cooking this!) place 2 cups of palm oil and cover with a lid.  This will need to blanch for about 15-20 minutes.  Blanching breaks down the palm oil and gives it  a more fluid consistency. (Be aware, palm oil can smoke out your kitchen/home, so be sure to open as many windows as possible and turn on a fan)

After 15-20 minutes of blanching the oil, add in the mixture, diced onions, locust beans(optional), crayfish, stock cube and salt to taste

Strain and add in the meat, tripe and cow skin(save the meat stock)

Fry these together in the palm oil for another 15 minutes, stirring the ingredients occasionally

Turn down the heat and allow the sauce to simmer and a little water I prefer adding meat stock instead of water ( I love adding the meat stock cos it gives the stew a really lovely rich taste) The sauce should have a thick consistency when done.

*****OFADA RICE*****
How To Prepare the ofada rice.  Wash it thoroughly to remove any grit.  Place in a saucepan, add 3 cups of water and bring to the boil
When the water in the rice has dried up, remove it from the heat, rinse in cold water and then return to the heat.
Add 2 more cups of water to the rice to finish cooking.  Taste the rice to ensure that it is soft before removing from the heat
Serve Hot

*Some people like to wrap the rice in Moi Moi Leaves but that One is just too Much Serenre, My plate Is enough For me*

Audrey x


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s