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Recipe: Perfect Ofada stew/Ayamase

Ofada stew/Ayamase. Garden At Home With Sarah Raven, Wide Range of Products Available Online Ofada Stew (Designers Stew) Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug. How to cook Ofada Stew [Video] Please note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria.

Ofada stew/Ayamase In fact, it was the second recipe on my Bella Naija BN Cuisine feature. When I look back at the pictures from that post, I can't help but cringe for a few seconds and that feeling is replaced by pride and gratitude for how far I have come in this food blogosphere. This past weekend, I decided on a do over. You can have Ofada stew/Ayamase using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Ofada stew/Ayamase

  1. You need 8 of big Red or gree. bell peppers.
  2. It's of Seasoning.
  3. It's of Red palm oil.
  4. It's 3 of large onions.
  5. Prepare 3 teaspoons of Locust beans(daddawa/Iru).
  6. You need 2 of big Tomatoes(optional).
  7. Prepare of Assorted meat(ofal and kpomo).
  8. It's of Stock fish,dryfish and crayfish are all optional.
  9. Prepare 2 of Boiled egg.

Ofada stew, also known as ayamase stew or designer stew, is a delectable Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Serve with cauliflower rice for a delicious African keto lunch or dinner! Ofada stew actually borrows its name from the type of rice it was originally served with, known as Ofada Rice. Ofada stew or Ayamase is a tasty,spicy stew that you eat and just can't forget.

Ofada stew/Ayamase step by step

  1. Start by boiling your meats with ginger,spices and onions until tender.
  2. Blend the bell peppers and tomatoes if using,I use small tomatoes to kind of balance everything.
  3. Strain out the excess water from your blends, you may choose to cook it while the water evaporates.
  4. In a pot,heat generous amount of palm until almost bleached,leave it covered for all the smoke to go back to it.This should take about 5-8 mins.
  5. Put in 2 spoons of your iru and fry for some time,now add in your onions And fry until translucent.
  6. Pour in the blended pepper and fry,mixing it continuously to avoid burning as there is no water in your mixture.Add the rest if your locust beans.
  7. Once fried,add in your seasoning and crayfish if using. Add the assorted meat and fry for 2 more mins,at this point,you can add water or stock to slightly loosen it up.
  8. Next add your Peeled boiled egg and cook until the oil is above the stew.Normally, the recipe calls for more eggs but health wise,one egg is sufficient for one plate..
  9. Serve with ofada rice,local rice,plantain or boiled yam..
  10. Enjoy.

It used to be a "best-kept-secret',' and was only known by the natives and a few Mamaput/Buka (road side cooks) in south-western Nigeria; no wonder people just can't get enough after a visit to the Buka. Well, now we can all replicate these stew in our homes. Ayamase - Ofada Stew Ayamase is an increasingly popular Nigeria stew. It's such a hit at parties and gatherings, you'll be swooned at the first try. Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is.

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