How to cook Ofada stew

Ofada Rice and stew is a Nigerian meal native to the Yorubas.

Ofada Stew is very spicy, some Yorubas don’t bother toning down the pepper but you can cook according to how much you like pepper.

Ofada sauce is usually served with local rice (Dobbys signature)


Habanero peppers (atarodo, ose oyibo, atarugu)

Tatashe peppers or green bell peppers

Locust beans (Iru, ogiri okpei or dawadawa)

Palm oil (at least)



Assorted meat


1. Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.

2. Grind the crayfish and the locust bean seasoning with a dry mill.

3. Cook all the meat and fish with the stock cube till well done.

4. Pour the pepper into a separate pot and cook on high heat till all the water dries up.

5. Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done.

6. Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.

7. Add the crayfish and locust bean and assorted meat.

Stir well and add salt to taste, leave to simmer and it is ready to be served.

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