[b]Ofada Stew Recipe
Ofada stew, also known as Ayamase, is the one and only perfect complement of Ofada rice. Back in the old, long years both rice and the stew were only popular among the poor. But nowadays they have become mainstream to the extent that some people now feel that an owanbe party, in which Ofada rice & stew isn’t served, missed out an important item on its menu.
For this reason and for the fact that we love Ofada rice & stew, and also because we believe you them too, we will be taking you through how to prepare Ofada stew
Ingredients for Ofada Stew (Ayamase)
1. Green bell peppers (deseeded)
2. Green chillies
3. Green scotch bonnet peppers
4. Grated or blended onions
5. Bite-sized pieces of beef
6. Soft chopped ponmo
7. Assorted cow innards
8. Locust beans (iru)
9. Salt and seasoning to taste
10. Palm oil
Preparation of Ofada Stew (Ayamase)
Meats should have been pre-boiled until soft and chewable.
Wash and blend all peppers together with locust beans. Blending slightly without getting a smooth paste is best.
Heat or drain off any excess water from the blended pepper.
Heat palm oil till it gets a slight brownish yellow color, and has lost all redness.
Fry onions lightly.
Before onions get burnt, pour the meat, ponmo and innards and fry till they are golden brown.
Pour in pepper and locus beans blend into frying meat and onions.
Sautee with some meat stock until turns brown.
Season with salt and seasoning to your taste and steam for another 5 minutes.
Check to make sure there is no more water, [no more bubbling].
[IMG]http://owanbeparries.com/wp-content/uploads/2017/03/ofada-stew-1.jpg[/IMG]
Your stew is ready to be served with your Ofada rice.
Even though Ofada stew is prepared for unprocessed brown/Ofada rice, it can be enjoyed with any rice dish and would still be amazing.[/b]
