Ingredients for Ofada Stew
40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu) 2 green tatashe peppers or green bell peppers
1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
20cl red palm oil (at least)
1 big onion
1 handful crayfish
850g assorted meat and fish Beef
Shaki (cow tripe)
Before you cook Ofada Stew
Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
Grind the crayfish and the locust bean seasoning with a dry mill.
Cook all the meat and fish with the stock cube till well done.
Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done, 12 minutes on low to medium heat. Your own time may vary depending on the type of heater you have and the quantity of oil.
Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well. Add salt to taste, leave to simmer and it is ready to be served.
Serve with boiled Ofada Rice. To get the full effects, line the plate with uma leaves. You can also use banana leaves.