Do you know how to prepare Ofada rice and stew? It is simple, the steps are below. To cook Ofada rice and stew, start by rinsing the Ofada rice thoroughly under cold water to remove any dirt or impurities. Then, place the rice in a pot with water at a ratio of 2 cups of water to 1 cup of rice.

Bring the water to a boil, then reduce the heat to low and let the rice simmer, covered, for about 20-25 minutes, or until the rice is tender and all the water has been absorbed.

While the rice is cooking, prepare the stew by heating oil in a separate pot and sautéing chopped onions until translucent. Add in blended tomatoes, peppers, and any desired spices such as curry powder, thyme, and seasoning cubes.

Let the stew simmer until it thickens and the flavors meld together about 20-25 minutes. Serve the cooked Ofada rice alongside the flavorful stew, and enjoy the authentic Nigerian delicacy!

How to cook Ofada Stew

Kindly note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. It tastes like Vindaloo (Indian Curry) and is often for those who have natural coolers in their mouth to douse the fire that this stew brings to the palate. You can see that you need 40 habanero peppers to prepare a small pot of Ofada Stew.

Ofada Rice is not very exciting. It is not as cool as the long-grain parboiled rice. The “coolest” part? It has this strong pungent smell when it is being prepared yet everyone wishes to eat it! I guess it is because Nigerians have a penchant for all things traditional and homegrown.

We have a sense of pride in all things Nigerian that we can call ours. Or maybe it’s the stew because one must say the Ofada Stew adds a tasty twist to Ofada Rice.

Ingredients for Ofada Stew

Here are the ingredients for Ofada Stew:

1. 40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)

2. 2 green Tatashe peppers or green bell peppers

3. 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)

4. 20 cl red palm oil (at least)

5. 1 big onion

6. 1 handful crayfish

7. 850g assorted meat and fish. I used:

8. Beef

9. Shaki (cow tripe)

10. Dry fish

11. Stockfish

Before You Cook Ofada Stew

• Wash and blend your peppers and the onion. Don’t forget to remove the seeds from the green Tatashe or the green bell peppers.

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

Cooking Directions

1. Cook all the meat and fish with the stock cube until well done.

2. Pour the pepper blend into a separate pot and cook on high heat until all the water dries up.

3. Pour the red palm oil into a clean dry pot and bleach until it turns clear. It should look like vegetable oil when ready.

3. Allow the oil to cool down a bit then add the boiled pepper puree. Fry until all the water has dried from the pepper.

4. Add your crayfish and locust bean seasoning, the orisirisi meat, and fish, and stir well.

Add salt to taste, allow to simmer and it is ready to be served.

Serve with cooked Ofada rice. To get the complete effects, line the plate with uma leaves.