This is a delicious assorted pepper stew. Originating from Nigeria. It has a unique taste, flavour and aroma.
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Wash the meat properly especially the cow offals and kpomo. Put the cow offals in a clean pot, add grated onions, salt, seasoning cubes and some Cameroon pepper, cover and allow to cook without adding water. Watch the meat, once the meat has produced its water, add some water to cook it properly. After 20 to 25mins add the washed Goat meat and kpomo. Allow to cook for about 45 min. Once meat is soft and properly cooked, set the stick aside and put meat in a seive to drain out excess stock.
Wash the peppers and remove the seeds except the scotch bonnet peppers. Put the peppers in an oven and bake till the outer part is slightly brown. Put in a blender and blend coarsely using the pulse function.
Add some palm oil in a clean pot, heat for a little while, don't let it bleach. Add the meats in the hot oil and fry for a little while. Scoop out the meat and add the chopped onions to the oil. Add the Locust beans and 2 spoons of crayfish, set the remaining 1 spoon aside for later use. Add the coarsely blended peppers, stir and allow to fry. Add the meat stock, cover and allow to cook for 5mins. Add seasoning cube and salt and the fried meat, and the remaining crayfish stir and add the Boiled eggs.
Boil rice. Serve with the ofada stew. And garnish the meal with sliced cucumber and or fried rice plantain.
Be sure to not blend the peppers into smooth paste.
Don't add too much water to the meat so the meat stock won't be too much. Ofada stew consistency is thick not runny or watery.
Ensure you remove the pepper seeds except the scotch bonnet pepper. The other pepper seeds leave bitter taste in your mouth if not properly removed.
How do I properly cook Ofada stew and rice?
To cook Ofada stew and rice, start by preparing the assorted meats, ensuring they are well-washed and seasoned. Cook the cow offals first, then add goat meat and kpomo. Bake the peppers until slightly brown, then blend them coarsely. In a pot, heat palm oil, fry the meats, and then add onions, locust beans, and the blended peppers. Cook everything together, adding meat stock, seasoning, and boiled eggs. Serve the stew over boiled rice, garnished with sliced cucumber or fried plantain.
Is Ofada stew suitable for a gluten-free diet?
Yes, Ofada stew is naturally gluten-free as it primarily consists of meats, peppers, and spices. Just ensure that any seasoning cubes or additional ingredients you use are also gluten-free. Pair it with rice, which is also gluten-free, making it a great option for those with gluten sensitivities.
What can I substitute for locust beans in Ofada stew?
If you don't have locust beans, you can substitute them with fermented soybeans or a small amount of miso paste for a similar umami flavor. While the taste may vary slightly, these alternatives can still enhance the stew's richness.
How should I store leftover Ofada stew and rice?
To store leftover Ofada stew and rice, allow them to cool completely before transferring them to airtight containers. The stew can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving, and add a splash of water if the stew has thickened during storage.
What are some good side dishes to serve with Ofada stew and rice?
Ofada stew pairs well with a variety of side dishes. You can serve it with fried plantains, sliced cucumbers, or a simple salad to balance the rich flavors. Additionally, you can enjoy it with other Nigerian staples like yam or fufu for a more filling meal.
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