How to Make Ofada Stew (Nigerian Ofada Sauce recipe)
In this ofada sauce recipe, I share how to make Ofada stew, a Western Nigerian stew commonly eaten with a locally grown rice called ofada rice. Ofada rice and stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans (iru).
Course: Main Course
Cuisine: Nigerian, West African
3scotch bonnet peppers
2 lbsbraised goat meat(braised with 1 red onion, 1 scotch bonnet pepper, 1 tsp salt and 1 tsp bouillon)
80gramscleaned smoked dried fish(about 0.17lbs)
20gramssmoked dried shrimp about (0.04 lbs)
½ cup palm oil
salt to taste
1tbspIru (fermented locust beans)(optional)
Cut the peppers, and 2 red 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 2 red 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, the shrimp 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 braised goat meat and the braising liquid and continue cooking for 15 minutes.
After 15 minutes of cooking, add in the iru and bouillon, 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
Please refer to my braising technique to properly braise the goat meat for this recipe.
How to Make Ofada Stew (Nigerian Ofada Sauce recipe) as retrieved from yummymedley.com