Saturday, 26 December 2015

HOW TO PREPARE OFADA STEW







Ofada stew with the rice is majorly known for Yoruba part of Nigeria but in recent times, everyone, especially those in Lagos and environment has it as one of their favorite delicacy, especially at parties. (owanbe things)


Ofada Rice is not polish as the long grain parboiled rice but it has a very unique aroma and it contains higher nutritional value than polish parboiled rice.


Ofada Stew is prepare in very delicious way that compliment the ofada rice.

Ingredients:
  •   40 pcs unripe habanero peppers

  • 2 green tatashe peppers or green bell peppers
  •  1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
  • 20cl red palm oil 
  •  1 big onion
  •  1 handful crayfish
  •  850g assorted meat
  • Beef
  •  Salt to taste
  • Stock cubes



Before you cook Ofada Stew
- Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
- Grind the crayfish and the locust bean seasoning with a dry mill.

Preparations:

1. Boil all the meat with the stock cube till tender.
2. Cook the pepper in a separate pot on high heat till all the water dries up.
3. Put a clean dry pot on fire and pour the red oil then bleach till it turns clear.
4. Leave the oil to cool down a bit then add the boiled pepper puree, fry till all the water has dried from the pepper completely.
5. Add the crayfish and locust bean seasoning, the assorted meat and stir well.
6. Add salt and stock cubes to taste, then keep fry for few more minutes. Then leave to cool off.


Ofada stew is ready to be served, serve with Ofada Rice in plate or leaf.
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