Cookbook:Ofada Stew

Ofada Stew
CategoryStew recipes

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Ofada stew is a delicious Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Its name is derived from dish ofada rice.




  1. Boil the chicken, ponmo, maggi, salt, curry, thyme, and black pepper for 10–20 minutes. Remove the meat, reserving the stock.
  2. Grill the meat until golden brown.
  3. Add the palm oil to a clean dry pot. Cover the pot with a lid, and heat over medium-low heat for 10 minutes. Remove from the heat, and allow to cool completely.
  4. Blend the scotch bonnet pepper and bell peppers to make a smooth paste. Add a little water if the consistency is too thick.
  5. Heat the cooled palm oil, and add the chopped onions. Cook, stirring, for a few minutes until the onions are softened.
  6. Stir the pepper paste, crayfish, and iru into the onions. Cover and cook until most of the liquid has evaporated.
  7. Add the reserved meat stock to the onion mixture, and allow to cook for 1 hour until oil begins to float to the surface.
  8. Add boiled egg and grilled meat, and cook for another 10 minutes.
  9. Serve stew with rice.

Notes, tips, and variations

  • You may substitute your meat of choice for the chicken.