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Ofada Stew Recipe Easy Spicy Traditional Nigerian Feast to Try

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A flavorful and spicy traditional Nigerian stew made with green bell peppers, Scotch bonnet peppers, locust beans, and palm oil, perfect for serving with Ofada rice or bread.

Ingredients

Scale
  • 4 green bell peppers, roughly chopped
  • 3 ripe tomatoes, roughly chopped
  • 3 Scotch bonnet peppers, roughly chopped (adjust to taste)
  • 2 red onions, roughly chopped
  • 2 tablespoons locust beans (Iru), rinsed
  • 1 cup (240 ml) palm oil
  • 1 large red onion, chopped
  • 1 cup (150 g) smoked turkey or beef, chopped (optional)
  • 2 seasoning cubes (Maggi or Knorr preferred)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120 ml) water or broth (optional, to adjust consistency)

Instructions

  1. Roughly chop green bell peppers, ripe tomatoes, red onions, and Scotch bonnet peppers. Blend them together until smooth and thick, about 5 minutes.
  2. Rinse 2 tablespoons of locust beans under cold water and set aside.
  3. Heat 1 cup (240 ml) palm oil in a large heavy-bottomed pot over medium heat until shimmering but not smoking.
  4. Add 1 large chopped red onion and sauté for 3 minutes until translucent.
  5. Add 1 cup (150 g) chopped smoked turkey or beef and cook for 5 minutes, stirring occasionally.
  6. Pour the blended pepper mixture into the pot, stir well to combine with meat and onions.
  7. Lower heat to medium-low and simmer gently for about 20 minutes, stirring every 5 minutes to prevent sticking.
  8. Add rinsed locust beans, 2 seasoning cubes, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly and simmer for another 10 minutes.
  9. If stew is too thick, add 1/2 cup (120 ml) water or broth to loosen. Cook uncovered for 5 more minutes until sauce is thick and glossy.
  10. Turn off heat and let stew rest for a few minutes before serving warm with Ofada rice, white rice, or soft bread.

Notes

Use fresh peppers and tomatoes for best flavor. Heat palm oil gently to avoid burning. Adjust Scotch bonnet peppers to control spiciness. If stew tastes too bitter, add a teaspoon of sugar or a splash of fresh lime juice. Locust beans add umami but add gradually to avoid bitterness. The stew tastes better the next day as flavors meld. Store palm oil in a cool, dark place and use clean utensils to avoid spoilage.

Nutrition

Keywords: Ofada stew, Nigerian stew, spicy stew, traditional Nigerian recipe, Ofada rice, locust beans, palm oil, Scotch bonnet peppers

Find it online: https://emacrave.com/ofada-stew-recipe-easy-spicy-traditional-nigerian-feast-to-try/