Ofada stew with Shaki and Stock fish – Weekend Recipe
Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those living in Lagos and its environs has been influenced by the Ofada Rice.
Ingredients for Ofada Stew
- 40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)
Note: Ofada stew is very very hot and spicy.
- 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. Which can include: Beef
- Shaki (cow tripe)
- Dry fish
- Stock fish
Ofada Stew Prep
- 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 tender.
- 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. Bleach on a low heat for atleast 10mins or more depending on your type of heater 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 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.
Tips for bleaching red palm oil
Bleach the palm oil with a clean dry stainless steel pot. Aluminium pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil.
If possible, use a free flowing pure red palm oil. The congealed almost yellow ones contain some water.
Use low heat when bleaching the oil. This ensures that the oil is not very dark when done.
Do so in a well ventilated area. Turn on your kitchen extractor to remove the smoke as much as possible or leave your kitchen windows open.
Do not leave the pot unattended because the oil will catch fire if overheated. Check it constantly and turn off the heat once the bleaching is complete.
Do allow the oil to cool down a bit before adding the ingredients. This will prevent hot splashes of oil and will keep your food from burning due to the high temperatures.