Ofada sauce is stew for ofada rice. I must confess that the demand for this recipe in the last few months is over the roof.
So many people wanted to learn how to make ofada sauce/stew. The yorubas call it ayamase.

This recipe plus the video at the bottom of this page shows you exactly how to make ofada rice sauce. I suppose you know how to boil rice. 😉 That would be discussed briefly at the bottom of this post.

For long I wondered why people were so crazy about ofada rice and stew. Perhaps it was just the iru (locust beans) that makes the difference or the fact that it is made with just peppers and the probability of ending up with soured taste (as in the case of tomato stew) is close to zero.

One lady in particularly sent me this message “pls teach me how to make ofada sauce/stew before this restaurant finish my money o” 😀 funny right.
ofada-rice-sauce
Ofada sauce is made with a combination of green peppers and red peppers, then assorted meat, dried fish, a combination of palm oil and red oil (as in this case). Below is the complete list of ingredients that I used while making the food you are seeing above.

Observe the plate carefully.
making-ofada-stew
I used 3 different kinds of peppers. Green pepper should be – like 60 percent, tatashe or shobo (pls remove the seeds), should be about 30 percent. Then one cup of sliced onions. Grind all together.

Two spoons of ground crayfish
Green Peppers
Red peppers
Tatashe or shobo
2 cups of sliced onions
Assorted meat – 500g
palm oil (half cup)
Vegetable oil (one and half cup)
2 cubes of maggi

Grind the green peppers/red peppers/one cup of sliced onions together.

Don’t forget to remove the seeds in the green pepper and tatashe or shobo before grinding. The seeds can completely alter the taste of your ofada sauce.

Ofada sauce or ofada rice sauce is usually made with bleached palm oil. But I have learned that bleached palm oil is not healthy at all. So use a combination of half cup of palm oil and 1.5 cup of vegetable oil. (See the video below)

For me, it is not just about delicious foods, they must be healthy too. Over the years I have spent countless number of hours talking about healthy Nigerian foods and showing people how to make their foods healthy.

I even have a free ebook on that topic – “The Science of Healthy Nigerian Foods.” If you are subscribed to my free weekly newsletters you should have access to it. Otherwise, Subscribe Here to get it.

Parboil your assorted meat with 2 cubes of knoor, half cup of sliced onions and a pinch of salt. Add water and allow to cook until it is tender.

Below are some of the prepared ingredients. Pre-cooked meat in one plate, ground peppers/onions in another plate, then sliced onions in another plate. Then iru (locust beans) sits in the plate at top-left corner.
making ofada rice

Set a clean pot on heat; add the oil (half cup of palm oil and one and half cup of vegetable oil). Allow bleaching/ heating for just 2 minutes. Add the remaining sliced onion, the more the merrier. Stir and allow to fry for a minute.

Add the ground pepper combination and allow to fry for the next 10-15 minutes. Remeber to stir occassionally to avoid burning. this is exactly what you get at this point.
making ofada sauce

Add the pre-cooked assorted meat; add two spoons of ground crayfish, a cube of maggi (optional) and salt to taste. Also add the locust bean (iru). Stir and allow to simmer for 5 minutes. This is just how to make ofada sauce or stew (Ayamase).
ofada stew

Preparing the ofada rice is the easiest part. Pick out stones and sands from the rice and cook the same way you already know to cook white rice.

Ofada rice is also called abakiliki rice; some are beautiful and robust, while others are not. The best is the one you see in this post. I particularly dislike the kind with dark ends.

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Ofada Sauce/Stew – Other Yoruba Foods

See Why You Must Eat Healthy Nigerian Foods

How To Fry Tomato Stew and Enjoy it

This is how to Enjoy Efo Riro

ofada-image

Here is the video for making ofada rice sauce. Several people have made delicious Ofada sauce by following this video.

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Comments

  1. ofonneka  April 14, 2016

    Omg! Chy, you have saved me. Thanks for the ofada rice recipe. I have tried severally to achieve this with just tomatoes and onions. I don’t know green pepper should be in it. Is there anywhere to buy iru in cross river state? Pls reply.

    reply
  2. miracle  April 14, 2016

    Thanks for the recipe. I am edo and I love ofada sauce too.

    reply
  3. Attoni Elizabeth  April 14, 2016

    Good morning, thank you for that recipe, now I know how to make ofada rice stew.

    reply
  4. covenant  April 14, 2016

    Thanks chy.is it that tomatoes would not be added to the peppers?

    reply
    • Chy Anegbu  April 15, 2016

      No tomatoes in this recipe. it is best this way. Chy

      reply
  5. VIKKY ADESITE  April 14, 2016

    TNKS 4 DIS POST ABSOLUTELY LUV ANY MEAL WIT IRU.

    reply
  6. Funmi Femi -Adegbite  April 14, 2016

    Its nice.Ofada rice origin came from ijebu.And the peppers used there is unripe tomatoes,unripe rodo(bell pepper) and you can add unripe tatase too withe plenty onion.and add what we call iru(dadawa).All blended half way with your blenda at home.you can also mix your oil.70% ground nut oil to 30% palm oil.I assure you to get an awesome result.Not forgetting your diced assorted meats.

    reply
    • Chy Anegbu  April 15, 2016

      Funmi, Thanks for your comment. Chy.

      reply
  7. suzzy  April 14, 2016

    Wow these looks very inviting tanx chy.

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  8. nike osofisan  April 14, 2016

    if u r in calabar…u can get iru from marian or watt market. just ask d yoruba women. thanks chy

    reply
    • Chy Anegbu  April 15, 2016

      Nike, thanks for you input. Chy.

      reply
  9. amaka  April 14, 2016

    And here I am thinking tomatoes is needed to prepare this sauce. I also didnt know green pepper can be grinded.thanks for this.

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  10. Nkechi Odenyi  April 14, 2016

    The ofafa sauce looks very healthy and my mouth is already watery,it’s a must have.thanks so much.?

    reply
  11. Vicky  April 14, 2016

    Thanks for this great recipe, but if I may ask: what type if ‘cup’ do you use to measure the oil?

    reply
    • Chy Anegbu  April 15, 2016

      I have a standard measuring cups. One cup is almost the same size as peak milk cup (250ml or 25cl). I explained this in detail in my cookbook. Chy.

      reply
  12. Vicky  April 14, 2016

    Thanks for this great recipe, but if I may ask: what type of ‘cup’ do you use to measure the oil?

    reply
  13. Samira  April 14, 2016

    Tnxx chy, I am hausa bt am goin to try it this weekend, we really appreciate ur effort…

    reply
  14. Mina  April 15, 2016

    Chy, infact u are a gifted hand with so many Nigerian recipes. I appreciate your newsletters. Pls where can one buy locust beans in port harcourt? Can it be gotten at rumuokoro market? I need to try out this mouth watering dish. Stay blest!

    reply
    • Chy Anegbu  April 15, 2016

      I am not very sure about rumuokoro, just ask those yoruba women that sell yoruba stuff in most market. they are in mile 3 and mile 1 markets.

      reply
  15. Faith  April 15, 2016

    Wow! This ofada sauce looks yummy. I have been hearing about it but haven’t tasted it. Thanks for the recipe. Would try it soon

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  16. Josephine  April 15, 2016

    Thanks for your detailed step to step on making this Ofada stew. I’m really going to try it out, my fear is that it will not be peppery as we (my kids & I) hardly take pepper. Thank you all the same.

    reply
  17. Ade Ajiboye  April 15, 2016

    Ofada rice didn’t originate from Ijebu.It originated from Ofada town in Ogun State Nigeria near Mowe-Ibafo.That is why the rice is named after the town.Meanwhile you can you any type of rice with the ayamase sauce.Basmati goes down well with it but on the whole to get the best taste the local Ofada rice is still the best.One thing I want to add is that you can fry your assorted meat…not too dry though.Welldone Chy.

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  18. maria  April 15, 2016

    Well done, Chy! To think I had been wasting money buying moin moin all these years! Tried the Ofada and moin moin recipes. Hubby asked where I got it from. Lol!
    Thank you very much………been married 17years and never tried these.

    reply
  19. amaka  April 15, 2016

    Thanks a lot Chy. I enjoy every piece of ur article on food preparation. U Whao!!! Me always

    reply
  20. Dara  April 15, 2016

    Thanks for this recipe but I think it will be pepperish without tomato

    reply
  21. Bukade Idowu -Koya  April 15, 2016

    Good morning and thank you for wonderful job you’re doing. I’ve enjoyed receiving your mails since I subscribed.
    I want to add a comment regarding the ingredients.
    You mentioned that the seeds in the pepper should be removed.
    In my native Ogun state (the origin of Ofada stew),the seeds are not removed before grinding the pepper. In fact,it is ground with the local grinding stone (things have changed though)
    Generally, yorubas don’t remove seeds from pepper before grinding. I don’t think it has any known side effects.
    Continue the good work you’re doing.
    God bless you.

    reply
    • Chy Anegbu  April 16, 2016

      Thanks for your input @ Bukade Idowu. You can ground both the pepper and seeds when are using just the yoruba pepper species. but then it would be very pepperish. The recipe here used the regular green pepper which helped in terminating souredness and ultimately guaranteed a delicious sauce. 😉

      reply
  22. Cy  April 15, 2016

    Pls can’t the iru be blended?

    reply
  23. NGOZI  April 16, 2016

    Thanks so much Chy for this recipe. Made Ofada sauce for Ofada rice yesterday for dinner and EVERYONE loved it. It was WOW! You are the best darlyn.

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  24. Onome  April 17, 2016

    Lots of love Chy, I am off to the kitchen to prepare my own delicious Ofada sauce. You rock!

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  25. Joy oladimeji  April 18, 2016

    Thks this is a nice one.

    reply
  26. Chizzy Ugbah  April 18, 2016

    Wow. Thanks for this.
    God bless you. ?

    reply
  27. BimJESU  April 28, 2016

    Keep up the good work, Ma.
    With ofada sauce, you can be flexible with the ingredients.
    In fact, in the traditional Yoruba recipe, the following are required; dry pepper(ata gbigbe), lots of onions, unriped tomatoes etc. You can blend the locust beans(iru) with the peppers if you wish. And the meat is fried.
    Majorly, the unriped peppers, onions and unriped tomatoes are blended half way. It must not form a paste, it must not be smooth. Yoruba’s don’t usually remove seeds from peppers, actually, in this recipe, which is Yoruba local dish, the seed is part of its presentation. Most Yoruba’s consume pepper. And there are different types of iru. But for Ofada sauce, Iru woro is commonly used. Iru woro is the unmarshed iru. This is because seeing iru seedlings in the sauce is also part of its presentation. Please ensure you shop for well fragranced iru(locust beans) cause this would enhance the flavour of your sauce. It is good to end up with both delicious and well flavoured pot of stew.
    Thank you!

    reply
    • Chy Anegbu  April 29, 2016

      @bimJESU, Thanks for your wonderful contribution. If most recipes don’t evolve and accomodate closely related ingredients that is easily accessible, it may not be known by many. When you use the popular green pepper, you must remove the seeds. The case is different when you use Yoruba unripe pepper, tomato, etc. In both cases you will certainly end up with ofada suace, one is moderately hot and lush, the other is extremely hot and not smooth. But with same unique Aroma and apeal.

      reply
  28. Ngozi Nwankwo  May 11, 2016

    Thanks for the recipe. I will try it today

    reply
  29. Joy Okwara  May 16, 2016

    I tried Ofada Sauce over the weekend and it was wonderful. thanks for the assistance

    reply
  30. gladys  May 23, 2016

    can I use this normal rice to eat the ofada sauce I mean the common rice like d royal stallion, mama gold etc? please

    reply
    • Chy Anegbu  May 24, 2016

      Sure. why not?

      reply
  31. BimJESU  May 28, 2016

    Alright Ma, thank you. I have learnt from your site. God bless you!

    reply
  32. Steph  May 31, 2016

    I will try this one of these days.

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  33. Agi Margaret  June 16, 2016

    Thank you for sharing this recipe with me, I’ll need more!!!

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  34. Agi Margaret  June 16, 2016

    Pls I’ll like to know if it’s necessary to use d beans (iru) or better still prepare it without d meat!!!

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  35. oge  June 17, 2016

    Chy, u are too much. U keep making food more appetizing. Weldon

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  36. Yinka  June 18, 2016

    Thanks a million time Chy,for this ofada rice sauce.

    reply
  37. Glory Godwin  June 18, 2016

    Waoo this is great. And sweet, I won’t to be like u.

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  38. ugoiyke  June 18, 2016

    Thanks Chy. My family totally loved the delicacy. Keep up the good work.

    reply
  39. sarah  June 20, 2016

    Thanks chy In sure u ar to much I like this this wonderful i Will try this very soon

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  40. DUROWOJU BRIDGET  June 20, 2016

    I cant express my thanks enough.God bless U ma

    reply
  41. nneka  July 7, 2016

    Wow nice one. I have been imaging hw dis sauce is prepared. Thanks so much fr adding another menu to my list. God bless you

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  42. vina  July 9, 2016

    I love this. Thanks

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  43. Chinenye  July 19, 2016

    Thank you so much. I never thought of trying this out. I just did and I am Wow’d!

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  44. Musbahu Yahaya  October 22, 2016

    Thank You For This Emergency Help. Good Evening.

    reply
  45. sandra  December 22, 2016

    well said on all the comment have read.but literally speaking as a Yoruba Lady from ondo state,origin of ilaje.smiles.the best way to prepare ofada sauce is mainly the combination of lots of peper.why people go for ofada sauce is cause of the perper and the assorted beef put in it nothing more.ofada sauce is meant to be pepprish according to the originator.ofada sauce can be prepared in any way be it ripe unripe peper tomato or no tomato.but it all balls down to three things.perpper and assorted beef alongside with the locust bean.traditional known as iru.@chy great work

    reply
    • Chy Anegbu  December 23, 2016

      @ Sandra, Thanks for opening our eyes! Merry Christmas

      reply
  46. deola  December 30, 2016

    Thanks a bunch chy. Just got all my ingredient ready for the new year feast.will definitely get back on the outcome

    reply
  47. Angel  January 9, 2017

    Nice one chi
    Pls is this ofada sauce recipe included in your RICE COOKBOOK???

    reply
    • Chy Anegbu  January 10, 2017

      yes.

      reply
  48. Therese  January 17, 2017

    Please I really want to prepare this dish.but I am confused about something. Pepper. We have about 3 types of pepper, the hanabero,scotch bonnet and the long chili pepper. Normally, green pepper makes up to 60 percent. Now which pepper do I really use. Is it unripe ata rodo or the green pepper for garnishing meals and salad. Also,I know about removing tatashe seeds but do I remove shombo seeds as well. Please help clear my confusion. Reply through my email. tessybabepassion @yahoo.ca. Thanks.

    reply
  49. rouna  April 4, 2017

    thanks. i just ran into your page. wow u are the best. men this will be my second home lolz.
    i sure will do all these when i get married

    reply
  50. dera  April 8, 2017

    nice work you are doing sister. I enjoyed all the comments,thanks. I have learnt new ways of making Ofada sauce. God bless.

    reply

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