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.
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 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.
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.
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
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.
Stir and allow to fry for a minute.
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.
Add the pre-cooked assorted meat and stock (meat water).
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).
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.
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Ofada Sauce Recipe | Yoruba Foods (Ayamase)
- 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.
- 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.
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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.