How to Make Ofada Stew (Ayamase or Designer Stew)
`How to make ofada stew or sauce also known as Ayamase or designer stew is not difficult as long as you are kitchen friendly, cooking will always be made easy by me to you.
Ofada stew is a Nigerian popular dish usually served with Ofada Rice. Ofada rice is unique unpolished rice known for its distinctive aroma, flavor, and nutritional benefits.
Ofada stew originates from the Yoruba people in the southwestern part of Nigeria. This stew is named after ofada rice because it is mostly eaten with this rice.
How to Make Ofada Stew
Ofada stew is often made with different proteins of choice like Shaki (cow tripe), cow skin (kpomo), and offals. You can also top it up with chicken or goat meat as well as egg (which is optional)
Traditionally unbleached red palm oil is used, which also contributes to the richness in taste and aroma of the stew.
So many other ingredients like peppers, seasoning cubes, and other things that made up this delicious stew will be listed among the ingredients as stated below.
Ofada stew is mostly known for its bold and spicy flavor, which is mostly enjoyed when served the local way with ofada rice on leaves to enhance its aroma.
Some people ask “Is Ayamase the same as ofada?” Not really the same, because ofada rice is what is used alongside Ayamase(ofada stew) to make it a complete meal.
What is Ofada Stew Made of?
Here are the ingredients for Ofada Stew (Ayamase):
2 cups of palm oil
4 Green Bell peppers or green tatashe
2 tablespoons of Locust beans (iru)
3 tablespoons of ground crayfish
Cow tripe
Cow skin
5 boiled Eggs
Scotch bonnet pepper
Salt and Seasoning cubes for taste
2 medium bulb onions
Ginger and Garlic (optional)
Step-by-Step Guide on How to Make Ofada Stew
Before I dive into the cooking process, please make sure all kitchen equipment and utensils that will be used in the process of cooking this stew are clean, including your cooking environment.
Step 1
First of all, wash the proteins except the egg, then season with onions, ginger and garlic, seasoning cubes, pepper, and salt.
For the cow tripe soak it in hot water separately with salt, wash, and peel off the back that has a brown color.
Cut them into bite sizes, then add to the pot of other proteins and cook. When it’s soft take the pot off the heat
Step 2
Wash the locust beans set is aside, chop the peppers, and onions, and put them in a clean roasting tray, roast them using an oven for about 40-45 minutes.
After 40-45 minutes take the pepper off the oven and blend, add the ginger and garlic, and blend, you can use a grinding stone, if you have one. Please make sure it’s smooth and the set is aside.
Step 3
Pour the oil into a dry pot and place it on low heat, heat the oil until it’s slightly bleached, 12-15minutes on low heat should do. Go in with some half-sliced onions, and sauté it till it is caramelized.
Please don’t sauté the onions on high heat else it will get burnt.
Add the washed locust beans to the caramelized onions and sauté for a minute. Then go in with the ground crayfish and sauté for another 1min.
Step 4
Add the already blended pepper, stir, and combine them, then turn the heat to medium. Allow it to fry for 7-9minutes. Continue stirring occasionally to avoid being burnt.
You can go in with the proteins and boiled eggs, stir and allow it to combine, and allow it to cook for another 7-9 minutes; holla! The ofada stew is done and ready to be served.
You can eat this delicious stew with and rich dish of your choice as well as ofada rice.
CLICK HERE to learn how to make ofada rice with ease
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