Ofada stew or fondly called Ayamase is a local sauce for rice, owned by the Yoruba (Southwest) in Nigeria. It is hot and spicy, and very delicious. The stew got its name from a local rice (ofada rice) that it is usually served with.
Its major ingredients are:
Onion
Unripe pepper
Locust beans (Iru)
Palmoil
Diced meet
Stockfish
Dry fish
Spice
Ofada rice(local rice)
Procedure:
Blend pepper and onion together, and parboil till it becomes a semi-dry paste. (Blending usually requires adding some water.
Heat the palm oil till it’s very hot, and then add the locust beans
Pour the onion and pepper paste along with some spice into the hot oil
Add dry fish and stockfish and keep stirring, to prevent the stew from burning
Add the diced meat and keep stirring till it’s dry to your taste.
Cook the rice and serve along with the stew
NB: To control how peppery the stew is, check the onion and pepper paste while boiling it. Add more blended onion to make it less hot.
You can also serve the food with some fried plantain
(onions)
(unripe pepper)
(onion and pepper paste)
(locust beans)
(stockfish and dryfish)
(diced meat)
(stew is ready to be served!)