Member’s Recipe – Delicious Ofada Stew
Starting January 2014, I intend to showcase a reader’s recipe once or twice a month. I’m starting with this recipe for Ofada stew from “Twingirls”.
I love Ofada rice and stew, but, for the life of me, I’ve never learnt how to cook the stew. I think all that is about to change with this recipe. I especially love the insane amount of dry fish, etc in this recipe. I think I’ll try my hands at this, and will update with my version.
OFADA STEW BY TWINNIE
Ingredients (this serves 6)
3 cups palm oil (don’t be scared, read through)
The rough blend of 12 red and green habanero (Ata Rodo), 5 medium onions, and 2 large tomatoes (you want a slightly chunky blend).
100g locust beans (iru wooro)
200g of cooked beef, chopped
400g of dry fish, chopped
1/2 cup of whole dried crayfish
Cooked snails and pomo/kanda (optional, if using, cut in tiny pieces)
2 Maggi cubes
1/2 tsp salt
2 medium onions, sliced
Put the dry pot on high heat, and add the palm oil. Cover the pot tightly so fumes cannot escape.
After 7 minutes, carry the covered pot outside, or to a well ventilated area, so that when you open the pot, you don’t suffocate in the fumes. Don’t skip this step, the oil has to be really hot to fry the pepper blend properly.
Open the pot and step back. Let some fumes escape. After 1 minute, add the sliced onions gently, to prevent overflow of the oil.
Fry the onions for 5 seconds, then add the pepper blend. Add the Iru, one maggi cube, and 1/2 teaspoon of salt. Stir and taste for salt (iru is really salty). If not salty enough, add the second maggi cube. Stir.
Put the pot back on heat, and fry, stirring at intervals, for 10 minutes, or until the pepper is done (the aroma and colour will change).
Add the beef, fish, snails, and pomo. Stir, and leave to cook for 5 minutes. Remove from heat.
Ordinarily, Ofada Stew is really oily, but seeing as we are all about healthier recipes here at The Fruitful Kitchen, I used a ladle to scoop out 2 cups of oil from the top of the sauce. I reserved the oil for future use.
Serve with Ofada rice and plantains
Thank you, Twinnie, for this recipe. I see this stew in my not-so-distant future.