Ofada sauce is stew for ofada rice.
There are two kinds of Ofada Stew, one is made with Green Bell Peppers while the other is made with Red Bell Peppers.
This version is made with Combination of green bell Peppers and red bell peppers. so, let’s begin…
700g Assorted Meats
5 Bell Peppers (Tatashe)
1.5 Cups Palm Oil
2-3 Scotch Bonnet (Atarodo)
Boiled Eggs (Optional)
2 Dried Fish (Shawa)
2 Tablespoons Ground Crayfish
3 Tablespoons Locust Beans (Iru)
3 Knorr Chicken Cubes or any Bouillon cubes of your choice
Salt to taste
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.
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.
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).
So enjoy 😉