Ofada sauce is a native soup peculiar to the South westerners of Nigeria called Ayamase. This sauce has been in existence right from time immemorial and overtime gained popularity all over Nigeria, eaten in most homes, restaurants and during occasions. It is most times served with Ofada rice.
Ofada rice is a good source of essential minerals such as phosphorus, zinc and folate, as well as fibre that aids digestion. It is way more healthier than the normal Thai-polished rice.
So, follow me as I show you how to make this wonderful sauce.
Two spoons of ground crayfish
Tatashe or shobo
2 cups of sliced onions
palm oil (half cup)
1kg assorted meat
Dry fish/Smoked fish
½ cup palm oil
2 cubes Knorr cubes
salt to taste
1 tbsp Iru /daddawa (fermented locust beans)
Cut the peppers, and onion into small chunks, and blend roughly
Boil the blended peppers on medium high heat till it reduces to a paste.
While the peppers are reducing, slice the onions and set aside.
In separate pot, saute the sliced red onions in palm oil on medium heat til the onions turn slightly brown.
Add in the cleaned smoked dried fish, cray fish and continue to cook for another 10 minutes.
Add in the reduced pepper paste, turn the heat down to low-medium, and continue cooking for 10 minutes. Add in the assorted meat and the stock liquid, continue cooking for 15 minutes.
After 15 minutes of cooking, add in the iru and Knorr cubes, stir, and continue cooking until the stew separates from the oil (this could take about 10 minutes).
Serve with boiled ofada rice or white rice.