Ofada Sauce – Stew

Ofada sauce is a locally made Yoruba (Ijebu) 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 stew. The Yorubas call it ayamase.

Here is a delicious looking pot of ofada sauce.

Yes, a delicious looking pot of ofada stew.

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.

Why Ofada Sauce?

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.

Which is more, you wouldn’t find the sour taste that often accompanies regular tomato stew. So this is the winner 😀

One lady in particularly sent me this message “pls teach me how to make ofada sauce before this restaurant finishes my money o” 😀 funny right.

This is how we serve ofada rice in Nigeria.

Ofada Sauce

Ofada stew (sauce) is made with a combination of green peppers and red peppers, then assorted meat, hard-boiled eggs, and palm oil. Below is the complete list of ingredients that I used while making the food you are seeing above.

I used 3 different kinds of peppers. Green pepper should be – like 50 percent, tatashe or shombo should be about 40 percent. Then 2 cups of sliced onions.

Ingredients for Ofada Stew

Two tablespoons of ground crayfish
600g Green Peppers
3 scotch bonnet peppers
500g Tatashe or shombo peppers
2 cups of sliced onions
Assorted meat – 800g
2 cups of palm oil
2 seasoning cubes

6 hard-boiled eggs

salt to taste.

Here are some of the ingredients listed above.

Shombo peppers, Onions, Iru, scotch bonnet peppers, assorted meat and green peppers at bottom right.

Step 1

Combine the peppers (shombo pepper, scotch bonnet, and green pepper). Blend to a smooth paste.

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.

It should look like this.

Ground pepper

Step 2

I used already precooked assorted meat for this ofada sauce. To precook your meat, wash and season with a teaspoon of salt, 2 stock/seasoning cubes, half cup of sliced onions. add a half cup of water, set on heat, and let it boil for 10 minutes. Add 1 cup of water more and let it cook till it is tender and easy to chew. Set aside.

How To Make Ofada Stew

Step 3

Set a clean pot on heat; add the 2 cups of palm oil. Allow bleaching/ heating for just 2 minutes. Add the remaining sliced onion, the more the merrier.

Frying onions

Stir and allow to fry for a minute.

Step 4

Add the ground pepper combination and allow it to fry for the next 10-15 minutes. Remember to stir occasionally to avoid burning. this is exactly what you get at this point.

Cooking the sauce for rice

Add the pre-cooked assorted meat and stock (meat water).

Add the Meats

Step 5

Add two tablespoons of ground crayfish and salt to taste. Also, add the locust bean (iru). Stir and allow to simmer for 5 minutes.

Add the eggs and stir.

This is just how to make ofada sauce or stew (Ayamase).

Yes, a delicious looking pot of ofada stew.

Serve with boiled rice.

How to Prepare Ofada Rice

Ofada rice is another name for Abakiliki (local rice), it is starchy and tastes way better than the foreign rice. Pick out stones and sands from the rice and cook the same way you already know to cook white rice. Some of them have tiny stones others are clean.

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.

Serve ofada rice and stew as you can see below. Traditionally, we use the Uma leaves, but you can use just plates as below.

Delicious looking plate of ofada rice and stew.

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Ofada sauce recipe

Ofada Sauce Recipe | Yoruba Foods (Ayamase)

Chy Anegbu
Ofada sauce (Ayamase) is a popular yoruba sauce
5 from 1 vote
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Yoruba Cuisine
Servings 6 people
Calories 351 kcal

Ingredients
  

  • 2 tbsp Ground crayfish
  • 600 g Green Peppers
  • 3 scotch bonnet peppers
  • 500 g Tatashe or shombo peppers
  • 2 cups of sliced onions
  • Assorted meat – 800g
  • 2 cups of palm oil
  • 2 seasoning/stock cubes
  • 5-6 hard-boiled eggs
  • salt to taste.

Instructions
 

  • Remove seeds from the shombo peppers and the green peppers.
  • Combine the peppers and blend into a paste.
  • Season your meat with 2 seasoning cubes, a teaspoon of salt, sliced onions and boil for 10 minutes. Add more water and cook till meat is tender.
  • Set a clean pot on heat; add the 2 cups of palm oil. Allow bleaching/ heating for just 2 minutes. Add the remaining sliced onion, the more the merrier.
  • Let the onions fry for about a minute before adding the ground peppers. Fry and stir for the next 10-15 minutes before you add the meats.
  • Add two tablespoons of ground crayfish and salt to taste. Also, add iru. Stir all together and let it simmer for 5 minutes.
  • Serve ofada sauce and ofada rice.

Video

Keyword Ayamase, Ofada Sauce, Yoruba foods, Yoruba sauce

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Video for Ofada Stew (Sauce)

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

99 Comments

ofonneka
Reply

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.

April 14, 2016
Chinenye
Reply

U can buy iru from watt market. There is one ogoja woman that sells it. Direction : going to watt market from Etagbor, stop at that police check point after ist Bank, go to ur left hand side that tarred road, ask of the woman selling locust beans or u call it dawadawa, u will be directed. I think she is the only person selling it

August 12, 2018
miracle
Reply

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

April 14, 2016
Metche
Reply

Edo.. Nice I suppose you should know about black soup.. I tried asking her to teach me the black soup recipe but not seen it yet ?

October 15, 2017
Attoni Elizabeth
Reply

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

April 14, 2016
covenant
Reply

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

April 14, 2016
Chy Anegbu
Reply

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

April 15, 2016
AKINRINDE Morolake
Reply

No tomatoes will be added I also learnt new thing which is,I should remove the seed of the pepper which I don’t use to do

October 6, 2017
VIKKY ADESITE
Reply

TNKS 4 DIS POST ABSOLUTELY LUV ANY MEAL WIT IRU.

April 14, 2016
Funmi Femi -Adegbite
Reply

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.

April 14, 2016
Chy Anegbu
Reply

Funmi, Thanks for your comment. Chy.

April 15, 2016
suzzy
Reply

Wow these looks very inviting tanx chy.

April 14, 2016
nike osofisan
Reply

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

April 14, 2016
Chy Anegbu
Reply

Nike, thanks for you input. Chy.

April 15, 2016
amaka
Reply

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

April 14, 2016
Nkechi Odenyi
Reply

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

April 14, 2016
Vicky
Reply

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

April 14, 2016
Chy Anegbu
Reply

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.

April 15, 2016
Vicky
Reply

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

April 14, 2016
Samira
Reply

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

April 14, 2016
Yinka
Reply

how can I get your cookbook?

November 12, 2019
Mina
Reply

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!

April 15, 2016
Chy Anegbu
Reply

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.

April 15, 2016
Chizo
Reply

Just ask the people selling soup condiments for dawadawa

May 31, 2019
Faith
Reply

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

April 15, 2016
Josephine
Reply

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.

April 15, 2016
Ade Ajiboye
Reply

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.

April 15, 2016
maria
Reply

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.

April 15, 2016
amaka
Reply

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

April 15, 2016
Dara
Reply

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

April 15, 2016
Bukade Idowu -Koya
Reply

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.

April 15, 2016
Chy Anegbu
Reply

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. 😉

April 16, 2016
Cy
Reply

Pls can’t the iru be blended?

April 15, 2016
NGOZI
Reply

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.

April 16, 2016
Onome
Reply

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

April 17, 2016
Joy oladimeji
Reply

Thks this is a nice one.

April 18, 2016
Chizzy Ugbah
Reply

Wow. Thanks for this.
God bless you. ?

April 18, 2016
BimJESU
Reply

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!

April 28, 2016
Chy Anegbu
Reply

@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.

April 29, 2016
Ngozi Nwankwo
Reply

Thanks for the recipe. I will try it today

May 11, 2016
Joy Okwara
Reply

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

May 16, 2016
gladys
Reply

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

May 23, 2016
Chy Anegbu
Reply

Sure. why not?

May 24, 2016
BimJESU
Reply

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

May 28, 2016
Steph
Reply

I will try this one of these days.

May 31, 2016
Agi Margaret
Reply

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

June 16, 2016
Agi Margaret
Reply

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

June 16, 2016
oge
Reply

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

June 17, 2016
Yinka
Reply

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

June 18, 2016
Glory Godwin
Reply

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

June 18, 2016
ugoiyke
Reply

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

June 18, 2016
sarah
Reply

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

June 20, 2016
DUROWOJU BRIDGET
Reply

I cant express my thanks enough.God bless U ma

June 20, 2016
nneka
Reply

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

July 7, 2016
vina
Reply

I love this. Thanks

July 9, 2016
Chinenye
Reply

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

July 19, 2016
Musbahu Yahaya
Reply

Thank You For This Emergency Help. Good Evening.

October 22, 2016
sandra
Reply

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

December 22, 2016
Chy Anegbu
Reply

@ Sandra, Thanks for opening our eyes! Merry Christmas

December 23, 2016
deola
Reply

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

December 30, 2016
Angel
Reply

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

January 9, 2017
Chy Anegbu
Reply

yes.

January 10, 2017
Therese
Reply

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.

January 17, 2017
rouna
Reply

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

April 4, 2017
dera
Reply

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

April 8, 2017
ROSEMARY
Reply

I REALLY LOVE THIS..THANKS ALOT MA…
WHAT ABOUT THE STOCK FOR THE ASSORTED?

July 14, 2017
Uzo
Reply

Hi, Thank you for this wonderful recipe!

I love the presentation! Please what did you use to bring out the shape of the mound of rice? It looks so beautiful.

August 22, 2017
Chy Anegbu
Reply

Put rice in a plate, use spoon to apply a little pressure from top. Turn out on another flat plate.

August 23, 2017
EyinjuOluwa
Reply

Hello, I am American based, can I use any kind rice apart from long grain rice?

October 5, 2017
Chi
Reply

Pls did you boil the blended pepper mix before frying in the oil?

October 11, 2017
Chy Anegbu
Reply

nope! just blend and fry.

October 17, 2017
Philippa
Reply

Please can we do without the locust beans? It is hard for me to get it and I want to know if the food will still come out well

November 16, 2017
Olu
Reply

Thank you very much God bless

November 16, 2017
Kemi
Reply

Thanks chi for the ofada rice recipe. I will like to try it but I live in Jos and I don’t think I can get the rice any where here. Pls how can I get it and how much does it cost

November 16, 2017
Jessy
Reply

Wow…appetizing, going to give it a try BT can it be prepared without the iru. Pls what’s the Igbo name for iru

November 19, 2017
Bolanle
Reply

Thanks chy. How can i get the book in lagos?

November 19, 2017
Chy Anegbu
Reply

Pls call 08035051468.

November 21, 2017
Adesola
Reply

Thanks for the recipe chy. ORDER FOR YOUR 100% STONE FREE OFADA RICE. To make your Order call/whatsapp this number 07063938208

November 30, 2017
Jemmu
Reply

My specialty.Love it so much.If u stay in portharcourt and you need ofada rice and iru(locusts beans),You can contact me.

March 21, 2018
Jemmy
Reply

My contact no is 08055771557.

March 21, 2018
Emewulu mercy
Reply

Hmmm I hv been hearing of ofada rice tanks for ur recipe u r a gud cook I will try it but my question is can I serve it wt plate instead of leaf

June 25, 2018
Lizumez
Reply

Hi, so when I wanted to try this at home, I couldn’t get the locust bean seeds. All I could find was the locally processed dawadawa… You know the ones that look pressed and flattened… Do you think it’ll give the same flavour when used to cook ofada stew

August 12, 2018
Vivian
Reply

Plz whats the Igbo name for Iru?

August 12, 2018
precious
Reply

please how do grind the peppers, is ti with hand grinder or machine.

September 28, 2018
Ifeoma
Reply

Should I add little tomatoes, am treating ulcer and won’t need plenty pepper but have ofada rice at home bought one paint bucket,
Thanks for recipe.

October 8, 2018
Chy Anegbu
Reply

Ok

October 12, 2018
Blessing
Reply

Tanks for this ma’m, this wkend is going to be blast

October 17, 2018
Oby
Reply

Pls chy am new to this website but I love it b/c I love good food.so my question is base on the ofada rice pl how do I mould it to that shape it looks great.

January 29, 2019
Chummy
Reply

Thanks so much for your time, I’ve been hearing about ofada rice but hv not teast it but I will try and prepare it by myself

February 16, 2019
Ada
Reply

Pls how do you remove the seeds in the pepper such that it wouldn’t hot my hands, cos it sounds scary. And does the removing of seeds include in the small red peppers too? Thanks tho

April 18, 2019
Chy Anegbu
Reply

I don’t think it would hurt your hands, does it? you can try using a kitchen glove.
Thanks for your comment.

April 19, 2019
EUNICE
Reply

Wow tank chy I really appreciate your talent
I think am going to try it.

May 3, 2019
Chioma
Reply

Pls chy do I really need to add dawadawa to it. I don’t like d teast at times only when am pregnant.

June 14, 2019
Chy Anegbu
Reply

Nope, it’s not compulsory.

June 15, 2019
Praise pat
Reply

Chai! Thanks so much I now know how to prepare ofada sauce, God bless u

July 11, 2019
Seun
Reply

I specifically do not like iru(locust beans),without adding it,will I get the taste of the sauce,also, can crayfish be added to thus ofada sauce?

December 13, 2019
Chy Anegbu
Reply

Yeah, you can add crayfish. Iru is an integral part of it.

December 16, 2019
Yole
Reply

Thanks for sharing.

March 22, 2020
Nafisa bello
Reply

5 stars
Thnx

August 21, 2020

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