Ofada Stew Recipe
Ofada stew recipe with boiled eggs (stew-soaked eggs). Oh yes please, honestly this ofada stew is one of the best things I have cooked recently, It is quick to make and requires few ingredients. I say this all the time, it is not quantity that makes good food but the quality and love that goes into it.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
- 3-4 large red bell pepper (tatashe)
- 50 g crushed chilli flakes sub for 2 scotch bonnet chillies
- 50 g locust beans / iru (1 to 2 wraps)
- Salt to taste
- 1 tablespoon Chicken seasoning powder bouillion of choice
- 1½ cups vegetable oil substitute with palm oil
- 1 large onion chopped reserves about ¼ to use for later
- 3 tablespoons ground crayfish optional
- 600 g pre-cooked chopped assorted meat fried or grilled
Prep the ingredients and roast the peppers: deseed the red bell peppers, rinse and place on an oiled baking tray, spray little oil on them and roast in a preheated oven at 180C/365F for about 20 minutes or till a little bit charred (but not burnt) once it is done to your satisfaction. While you are waiting on the peppers to roast, boil the eggs, once it is done, peel and set aside, wash and rinse the locust beans too.
Roughly chop the onions and add to a blender or food processor along with the roasted peppers and blend or process coarsely.
Place a pan on medium heat and leave until hot (check that the pot is dry completely too to avoid splatter) Add the vegetable oil (or palm oil) and heat for about 5 minutes or longer (this stage is optional, leave longer if using palm oil) and please remember to keep the kitchen ventilated when doing this.
Add chopped onions to the hot oil and stir carefully (the onions will infuse with the oil) add the blended pepper and locust beans to the oil. Be careful at this point as the pepper might splatter if the oil is too hot. Add the chilli flakes and stir to combine. Continue to cook for another 5 minutes, add boiled eggs and ground crayfish. Stir carefully into the stew and leave to cook for another 15 minutes on medium heat. Check at intervals and stir to avoid burning, add salt and seasoning to taste.
Add the chopped assorted meat and stir carefully into the stew. Cook for another 7-12 minutes and by this time oil should be floating on the surface of the stew. Check for salt, seasoning and adjust accordingly. Decant oil and serve your ofada stew with fluffy ofada rice or plain white rice.