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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)
Rough blend of 12 red and green habanero (atarodo), 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

Method

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

Enjoy,

Twingirls.

Thank you, Twinnie, for this recipe. I see this stew in my not-so-distant future.

I want to dive into all this!

I want to dive into all this!

Remove 2 cups of oil from the top; save for other recipes

Remove 2 cups of oil from the top; save for other recipes

Deema

Chidinma
 

Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 20 comments
AlwaysT - January 22, 2014

Thanks so much for this idea of frying the oil with a lid on and taking it out to air. Really nice concept. I intend to try this soon. Thanks Twinnie, Deema.

Reply
    Chidinma - January 22, 2014

    I love the idea as well. Thank you again, Twinnie.

    Reply
venuss - January 22, 2014

Twinne, I have already envisage you will be the first guest (I guess).
Well done. That idea of taking pot outside is cool.

Reply
    Chidinma - January 22, 2014

    Venuss, you know I’m waiting for your recipe too.

    Reply
IYABETAJOS - January 22, 2014

kai u ladies wil nt kil me.am so makin dis stew tonight.wow!!!!!

Reply
muma - January 22, 2014

I love ofada rice but don’t know how to prepare it .
Thanks twinne and deema for making it easy for me.
Deema, will let you know when i prepare it, its not a fast one lol but will try it out dis wkend

Reply
    Chidinma - January 22, 2014

    True, it’s not fast, but it looks sooo delicious. This weekend will not pass me by. I’m shedding tears for my diet, cos I also have an invite to eat Amala this weekend. *can’t wait*

    Reply
muma - January 22, 2014

Deema, is iru different from okpei (spellin)

Reply
    Chidinma - January 22, 2014

    If I’m not mistaken, they’re the same thing, in different shape. I think okpei is ground, molded and dried iru

    Reply
      giftlove12000@yahoo.com - January 22, 2014

      Ok thanks dear
      Sent from my BlackBerry wireless device from MTN

      Reply
chinwe - January 22, 2014

my younger sis made this once and it was sooo delish. haven’t tried my hand at it. but I’ll definitely give it a try.

Reply
venuss - January 22, 2014

Okpie and iru are same, but processed in seprate ways, so the aroma(smell) varies.
Okpie, that igala I think.
Deema, hmm!

Reply
Phunke - January 23, 2014

Hi Deema how do we share recipe’s?

Reply
IYABETAJOS - January 24, 2014

TWINGALZ,N DEEMS,i prepared it n it came out wow tho i didnt put snail.Dh loved it so much dat he said he nids to go pay extra dowry LMAO

Reply
    Chidinma - January 24, 2014

    Just remember to tell him to pay into my account. Lol!

    Reply
muma - January 26, 2014

Prepared the ofada rice today, it was so delicious.
Thanks deema and twinne

Reply

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