How To Make The REAL Nigerian Ofada Stew (Red Pepper Stew)

This is it, the ofada stew you’ve been waiting for! Made with a scotch bonnet pepper base and local ingredients, this Nigerian dish is packed with flavor. This dish is a great place to start if you’re looking to try something new.

Ofada stew is a very popular dish common to the Yorubas in Nigeria. It has, over the years, become a favorite food served at many owambe parties in Nigeria.

It is a one-pot dish loaded with meat, fish, and eggs. The stew combines red peppers and onions with traditional ingredients like crayfish and locust beans to give it an authentic taste.

Ofada is quick to make and requires few ingredients.

What Is Ofada Stew?

Ofada stew, also known as ata dindin, is a popular soup originating in Nigeria’s southern part.

It is made with scotch bonnet peppers (atarodo), tatashe peppers or bell peppers, locust beans seasoning (iru), palm oil, onions, crayfish, a mix of meat, dry fish, and stockfish. It is traditionally served with ofada rice, one of Nigeria’s major types of rice.

Why You’ll Love This Recipe

• Irresistible Flavor: Anyone who has tasted ofada stew knows the flavor is unique and addictive. It reminds me so much of buka stew.
• Ready In Minutes: Short for time? Anyone can make this Nigerian stew can be made in under 60 minutes. And if you already have precooked ingredients, you can whip this up in no more than 30 minutes.
• Meatlovers Paradise: Nigerians, like me, are known for their love of meat. If you love different flavors or textures of protein, you’ll love ofada. From eggs and smoked fish to beef, goat meat, and crawfish. You can have it all with this recipe.
  What Does Ofada Stew Taste Like?

When it comes to spicy Nigerian foods, ofada stew is the hottest. It is a simple, one-pot dish similar to Vindaloo (Indian Curry).

It is spiced with indigenous ingredients like the locust bean, which gives it a distinct and delicious taste.

What Is The Difference Between Ofada Stew and Ayamase (Designer Stew)

Choice of Bell Peppers

The color of peppers used in the preparation of the stew is the major difference between ofada and ayamase stew.

Ayamase stew is made with green peppers (green bell peppers and green chili peppers), while the ofada stew is made with red peppers (red bell peppers and red chili peppers).

A lot of people confuse ofada and ayamase stew. A simple search online will show you recipes and photos of people referring to ayamase stew as ofada stew and vice versa.

Their Origin

Ofada stew was originally derived from ofada rice, the local rice with which it is mostly paired.

In contrast, Ayamase sauce, also known as Nigerian designer stew, got its name from Ikenne-Remo, a town located in Ogun State, the southwestern region of Nigeria — the town is home to Mrs. Felicia, Aya Mase. She started the sauce to make ends meet as a rice seller.

	Ofada Stew	Ayamase Stew
Choice of Bell Pepper	Red bell peppers	Green bell peppers
Their Origin	From ofada rice	From Mrs. Felicia Ayamase, a rice seller

Is Ofada Stew Healthy?

Ofada stew is not the healthiest of recipes. The palm oil-bleaching process possibly leads to the loss of nutrients and the formation of dangerous trans fats.

In a 100g serving size, the ofada sauce provides an energy of 195 calories, protein of 6.7g, Carbs of 14.1g, and fat of 12.1g.

The level of fat and energy provides by this soup is high. Thus, it is advised that this recipe should not be found often in your meal plan.

Ofada Stew Ingredients: What Is Ofada Stew Made Of?

• Red Onion: Red onions gives the ofada stew a decent flavor. Its raw pungency turns sweet when sauteed, giving the ofada stew a delicious taste. It is an indispensable ingredient in this dish.
• Red Bell pepper: Red bell pepper adds a subtle sweetness to the ofada stew. It gives the stew a lovely flavor and spiciness without adding a lot of heat.
• Scotch bonnet: Scotch bonnet, habanero pepper, or atarodo is an essential cooking spice in the ofada stew. It brings the addictive heat that accompanies the stew. It is tasty, highly nutritious, and has a unique smoky flavor and fruit-like taste.
• Eggs: Ofada stew with boiled eggs is a very delicious combination. Eggs are loaded with nutrients, some of which are rare in the modern diet.
• Palm oil: For ofada stew, bleached palm oil is used. It is bleached because of the unique taste and flavor it adds to the stew.
• Goat meat: We used goat meat for this recipe, but you can use any meat or mix of meat (aka assorted meats) you prefer, like beef.
• Ground crayfish: This is usually used as a seasoning in almost all Nigerian cooking. Crayfish is responsible for that traditional ofada flavor that brings its homey taste.
• Dried fish: Ofada stew is not complete without adding dried fish. It soaks up the stew to become soft and tender. It then enhances the flavor of the ofada stew. We used panla fish in this recipe.
• Locust beans: Locust beans loads the stew with a sweet aroma that tastes delicious when served with ofada rice. It is rich in protein, lipid, carbohydrates, calcium, and fat.
• Bouillon powder (seasoning powder)
• Salt

Tools Needed To Prepare This Recipe

• Pots
• Cooking spoon
• Blender/ food processor

Ingredient Additions & Substitutions For Ofada Stew

Red Onions

Depending on personal taste, red onions can be substituted for yellow or white. The white onion has a more delicate flavor than the yellow and red onions.

Meat substitute

To enjoy ofada sauce as a vegan meal, swap out the meat for tofu or any vegan meat and the meat stock for vegetable stock or water. Eggs may also be left out.

Ground Crayfish

Dried shrimp powder is a great substitute for crayfish powder. It is comparable to crayfish powder as they both have similar tastes.

Cayenne pepper

Cayenne pepper does not just make ofada stew delicious; it gives it a flavor that is so rich and a heat that is more warming than biting. To control the heat, remove the seeds from some or all of the cayenne pepper.

Vegetable Oil

I’ll be the first to admit that ofada stew is incomplete without a touch of palm oil. However, some readers may not have palm oil readily available.

In this case, try any vegetable oil you have on hand. The final taste may be significantly different, but you’ll get a whiff of the flavor at the very least.

If you’re looking for a truly authentic experience, make this stew with palm oil instead of vegetable oil. Palm oil will give the stew a richer flavor and a more authentic appearance.

How to Make Ofada Stew (Step-by-Step)

Ingredients

• 9-10 bell pepper (tatashe), blended
• 5-6 scotch bonnet peppers, blended
• 2 lbs goat meat, precooked
• 5 hard boiled eggs
• ½ cup bleached palm oil
• 2 tbsp crayfish
• 1-2 tbsp seasoning powder
• 100 g smoked fish, cleaned (panla fish)
• 1-2 tbsp fermented locust beans (iru)
• 1 onion, ½ chopped, ½ blended with pepper
• Salt to taste

Instructions

STEP 1: In a medium-sized pot, fry your pre-cooked goat meat in bleached palm oil. Remove and set aside. About 5-10 minutes.

STEP 2: In the same oil, saute your onions and locust beans on medium heat. This will bring out the flavor. About 3-5 minutes.

STEP 3: Next, add your blended pepper and onion mixture on medium to high heat. This will reduce the mixture to a paste-like consistency. About 15 minutes.

STEP 4: Now add your preboiled eggs, smoked panla fish to the pan, and goat meat broth to the pan. Set the temperature to low heat. About 5-10 minutes.

STEP 5: Add the fried goat meat, crayfish, seasoning powder, and salt. Adjust seasoning to personal preference. About 1-3 minutes.

STEP 6: Serve hot with ofada rice or any side of rice of your choice.

What To Serve With Ofada Stew

Ofada rice

Ofada rice is the traditional rice eaten with the ofada stew. It is short with brown stripes. It is usually served with the ofada stew on banana leaves. This turns the delicious ofada stew into a yummy banquet.

White Rice

White rice is an inexpensive side dish for nearly any meal. It soaks up the ofada stew and gives it an extra flavor. We used regular white rice for this recipe.

Brown Rice

Compared to white rice, brown rice is considered healthier and more nutrient-rich. It is a good source of protein, fiber, and fatty acids.

Like ofada rice, it can be enjoyed with the ofada sauce as a plate of yummy goodness.

Cauliflower rice or plain shirataki noodles

If you’re looking for a low-carb option, cauliflower rice or plain shirataki are great food rice alternatives.

Sides

Ofada stew is often with rice, but it’s not unusual to eat this delicious meal with a side of plantain and beans.

Tips About Making This Nigerian Recipe

• The palm oil may be bleached ahead of time.
• The palm oil might not be bleached depending on personal choice, but doing so will enhance the taste. There is an argument that bleached palm oil is potentially unhealthy.
• Scotch bonnet or habanero pepper may be reduced or increased based on personal taste.
• The meat may be precooked and stored in the refrigerator before use.
• Palm oil may be reduced with little or no bleaching and animal fat for a healthier version.

How To Store Ofada Stew

Ofada stew can be stored in an air-tight container in the refrigerator for up to one week and the freezer for up to three months before use.

To store in the freezer, let the ofada stew cool completely, then divide into freezer-friendly bowls and freeze. When ready to use, thaw it in the refrigerator overnight, then warm it up in the microwave or on the stovetop.

How Do You Bleach Palm Oil For Ofada Stew?

To bleach palm oil for ofada stew, put the palm oil in a pot over low-medium heat.

Cover with a tight lid and allow to fry for 10 minutes. Do not open the lid during or immediately after the process to prevent a smoking kitchen.

Leave the pot to cool for a few minutes.

Next, remove the pot cover to allow smoke to escape. Turn on your cooker vent, if you have one.
Properly bleached palm oil has a honey-brown color.

FAQ About Nigerian Ofada

Can a diabetic patient eat ofada rice?

Ofada rice is high in fiber which is useful in managing calorie intake for some health conditions like diabetes mellitus.

It is also useful in lowering cholesterol levels and safeguarding against heart disease. The fiber also assists in preventing bowel disorders.

It reduces Low-Density Lipoproteins (LDL) and is also useful in weight management (source).

Conclusion

The taste of ofada stew is not easily forgotten. Its spicy yet delicious flavor appeases the taste buds with an umami blast that makes one long for more.

However, some people may not have the palate for this authentic Nigerian stew. Ease them into the process with this equally delicious Nigerian tomato stew or efo riro (vegetable stew).

That said, if you do decide to try your hands at making ofada stew, I’m sure you’ll be delighted with the results. And who knows, maybe you’ll be the one teaching others how to make this local delicacy!