Ofada Stew, also known as Ayamase or Designer Stew, is a savory and spicy Nigerian delicacy that is often paired with Ofada rice, a locally grown variety of rice with a unique flavor and texture. This stew is renowned for its rich and complex flavors, which are achieved through the careful selection and combination of ingredients, as well as the cooking process itself.

At its heart, Ofada Stew is made with a base of assorted peppers, including green bell peppers, habanero peppers, and sometimes scotch bonnet peppers, which contribute both heat and depth of flavor to the dish. These peppers are typically blended together to create a vibrant and aromatic pepper puree that forms the foundation of the stew.

In addition to the peppers, Ofada Stew features a medley of other ingredients, such as onions, tomatoes, and assorted meats. Onions are sautéed until golden brown to add sweetness and depth to the stew, while tomatoes are added to provide acidity and richness. Assorted meats, such as beef, tripe (shaki), and cow skin (ponmo), are often included to add texture and flavor, with each cut contributing its own unique taste to the dish.

One of the signature ingredients of Ofada Stew is locust beans, also known as iru or ogiri. These fermented seeds add a distinct umami flavor to the stew, enhancing its complexity and depth. Other seasonings and spices, such as crayfish, bouillon cubes, and salt, are added to further enhance the taste and aroma of the stew.

Once all the ingredients are combined, the stew is simmered over low heat, allowing the flavors to meld together and develop into a rich and flavorful sauce. The slow cooking process ensures that the stew reaches its full potential, with the flavors intensifying and harmonizing over time.

Ofada Stew is traditionally served alongside Ofada rice, a locally grown rice variety that is known for its distinctive aroma and chewy texture. Together, they form a perfect pairing, with the nuttiness of the rice complementing the bold and spicy flavors of the stew.

With its rich and complex flavors, Ofada Stew is a beloved dish in Nigerian cuisine, cherished for its ability to bring people together and delight the senses with its tantalizing taste and aroma. Whether enjoyed at home with family or served at special occasions and celebrations, Ofada Stew is sure to leave a lasting impression on all who have the pleasure of experiencing it.


~The peppers
✓10 Red bell peppers tatase
✓2 red chili peppers Shombo
✓2 onions chopped
✓1 habanero pepper
✓¼ cup red pepper flakes optional skip to reduce the heat.
✓200 g honey comb tripe
✓500 g Beef
✓100 g cow skin
✓150 g cow foot
✓2 cups bleached palm oil
✓3 cups Beef stock
✓1 tablespoon Bouillon powder (add more to taste)
✓7 hard boiled eggs
✓¼ cup iru (Locust beans)
✓2 tablespoon ground crayfish


✓Clean and deseed the red bell peppers. Blend with one onion and red chili peppers if using. Use as little water as you can manage without over working your blender. Then set aside.
✓Pour palm oil in a sauce pan with a lid. Bleach palm oil for 7 minutes in the covered pot. Leave pot covered for at least 20 mins before opening to allow the oil cool down completely.
✓Saute onions in the bleached oil then add the iru. Pour in the puréed peppers fry for 5 mins then add in the meat stock , Bouillon powder and the Crayfish
✓Cook till the sauce thickens, stirring frequently to prevent burning.
✓Finally add the precooked and fried assorted meats, stir and taste for seasoning. ✓Adjust accordingly.
Lower heat and allow to simmer for about 5 minutes then turn heat off.
✓Add boiled eggs to the sauce.
✓Serve over rice


If you didn’t fry the meats prior to making the dish, You can fry the precooked meats in the oil, then scoop out meats and set aside before sautéing the onions.
Hope you’ll try it



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