Ofada Stew
Ofada stew is named for the small, unpolished ofada rice it's traditionally served with, prized for its distinct earthy aroma.
A spicy Nigerian pepper stew made with a blend of bell peppers and scotch bonnet, traditionally served over locally grown ofada rice with assorted meats.
Ingredients
Method
Simmer assorted meats until tender, reserving the stock.
Bleach palm oil by heating until it lightens slightly in colour.
Fry onion in the bleached oil, then add the blended pepper mixture and cook down until thick, about 30 minutes.
Add the cooked meats and a little stock, simmering a further 15-20 minutes to combine flavours.
Bleaching the palm oil first mellows its raw flavour and gives ofada stew its characteristic deep colour.
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