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Ofada Stew
Ayamase
A vibrant and intensely flavorful Nigerian green pepper stew, known for its signature green hue and spicy kick. Traditionally served with Ofada rice, this stew is a staple in many Nigerian households.
đ§ Ingredienser
- 6 Green bell peppers(Roughly chopped)
- 6 Green scotch bonnets(Adjust to your spice preference. Remove seeds for less heat.)
- 500 g Assorted meat(Such as beef, tripe, or chicken. Pre-cooked and cut into bite-sized pieces.)
- 200 ml Palm oil (bleached)(Bleached palm oil has a milder flavor and lighter color.)
- 3 tbsp Locust beans (Iru)(Fermented locust beans add a unique umami flavor.)
- 1 medium Onion(Roughly chopped)
- 3 cloves Garlic(Minced)
- 1 inch Ginger(Peeled and minced)
- 2 Stock cubes(Optional, for added flavor)
- to taste Salt
- as needed Water
đšâđł Instruktioner
- 1
Prepare the pepper blend: Roughly chop the green bell peppers and scotch bonnets. Add them to a blender along with the chopped onion, minced garlic, and minced ginger. Add a small amount of water (about 1/4 cup) to help with blending. Blend until smooth.
â±ïž 5 minutes - 2
Bleach the palm oil: Pour the palm oil into a pot or deep pan. Heat over medium-high heat (around 180°C / 350°F). Allow the oil to bubble and reduce in volume, changing from a deep red to a lighter, yellowish color. This process takes about 10-15 minutes. Be careful not to let it smoke excessively. Once bleached, carefully pour out about half of the oil, leaving the rest in the pot.
â±ïž 15 minutes - 3
Fry the pepper blend: Add the blended pepper mixture to the bleached palm oil in the pot. Stir well. Bring to a simmer and cook, stirring occasionally, for about 20-25 minutes. The mixture should reduce, thicken, and the oil should start to separate from the stew. You'll notice the color becoming more vibrant and the raw pepper smell dissipating.
â±ïž 25 minutes - 4
Add meat and seasonings: Add the pre-cooked assorted meat to the stew. Stir in the locust beans (iru) and crumbled stock cubes (if using). Continue to cook for another 10-15 minutes, allowing the flavors to meld together. Adjust seasoning with salt to taste. If the stew is too thick, add a splash of water or meat stock.
â±ïž 15 minutes - 5
Serve: The Ofada stew is ready when it has a rich, slightly oily consistency and a deep green color. Serve hot with boiled Ofada rice or any other preferred rice.
â±ïž 5 minutes
đĄ Proffstips
- âThe signature green color comes from using only green peppers and scotch bonnets.
- âThis stew is traditionally very spicy; adjust the number of scotch bonnets to your heat tolerance.
- âBleached palm oil is crucial for the authentic flavor and color of Ayamase stew.
- âEnsure your assorted meat is pre-cooked and tender before adding to the stew.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a milder version, reduce the number of scotch bonnets and remove all seeds and membranes.
- Add more assorted meat or different types of protein like fish or chicken.
- Some variations include adding a small amount of tomato paste for a slightly different flavor profile, though this is not traditional Ayamase.