Obe ata dindin, also called 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.
- Boil the chicken, ponmo, maggi, salt, curry, thyme, and black pepper for 10–20 minutes. Remove the meat, reserving the stock.
- Grill the meat until golden brown.
- 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.
- Blend the scotch bonnet pepper and bell peppers to make a smooth paste. Add a little water if the consistency is too thick.
- Heat the cooled palm oil, and add the chopped onions. Cook, stirring, for a few minutes until the onions are softened.
- Stir the pepper paste, crayfish, and iru into the onions. Cover and cook until most of the liquid has evaporated.
- Add the reserved meat stock to the onion mixture, and allow to cook for 1 hour until oil begins to float to the surface.
- Add boiled egg and grilled meat, and cook for another 10 minutes.
- Serve stew with rice.
Notes, tips, and variations edit
- You may substitute your meat of choice for the chicken.