OFADA SAUCE (AYAMASE)

 Ofada stew is a Western Nigerian stew commonly eaten with locally grown rice called ofada rice. Ofada rice and stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked dried shrimp, and fermented locust beans (iru).

Ingredients

• 7 large bell peppers
• 3 scotch bonnet peppers
• 4 large red onions
• 2 lbs braised goat meat or meat of choice (braised with 1 red onion, 1 scotch bonnet pepper, 1 tsp salt and 1 tsp bouillon). See how to braise meat here.
• 80 grams cleaned smoked dried fish (about 0.17lbs)
• 20 grams smoked dried shrimp about (0.04 lbs)
• ½ cup palm oil
• 2 cubes bouillon
• salt to taste
• 1 tbsp Iru (fermented locust beans)

Cooking Instructions

1. Cut the peppers, and 2 red onion into small chunks, and blend roughly
2. Boil the blended peppers on medium high heat till it reduces to a paste
3. While the peppers are reducing, slice 2 red onions and set aside
4. In separate pot, saute the sliced red onions in palm oil on medium heat till the onions turn slightly brown.
5. Add in the cleaned smoked dried fish, the shrimp and continue to cook for another 10 minutes.
6. Add in the reduced pepper paste, turn the heat down to low-medium, and continue cooking for 10 minutes. Add in the braised goat meat or any other braised meat and the braising liquid and continue cooking for 15 minutes.
7. After 15 minutes of cooking, add in the iru and bouillon, stir, and continue cooking until the stew separates from the oil (this could take about 10 minutes).

Serve with boiled ofada rice or white rice

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