Ofada rice and stew is a nice Nigerian delicacy cherished for its rich flavours and comforting appeal. This dish features Ofada rice, a locally grown variety known for its distinctive taste and aroma, mixed with a hearty stew bursting with vibrant colours and robust flavours.

The stew, usually made with a base of palm oil, is infused with a medley of ingredients such as tomatoes, bell peppers, onions, and traditional Nigerian spices. Assorted meats, including beef, tripe (shaki), and cow skin (ponmo), add depth and richness to the stew, while scotch bonnet peppers provide a fiery kick.

Served together, the nutty undertones of the Ofada rice complement the bold flavours of the stew, creating a harmonious union that embodies the essence of Nigerian cuisine.

Whether enjoyed at festive gatherings or casual family meals, Ofada rice and stew evoke a sense of culinary nostalgia and communal joy, making it a cherished favourite among Nigerians both at home and abroad.

What is Ofada Stew Made of?

Ofada stew, also known as Ayamase sauce, is a flavorful and aromatic sauce widely enjoyed with Ofada rice in Nigeria. This distinctive stew is primarily made from a rich blend of ingredients including palm oil, green bell peppers, Scotch bonnet peppers, onions, locust beans (iru), and assorted meats such as beef, tripe (shaki), and cow skin (ponmo).

These components are combined with a medley of traditional Nigerian spices like crayfish, bouillon cubes, garlic, and ginger to create a sauce that is both spicy and savoury, with layers of complex flavours.

The use of palm oil as the base infuses the stew with a deep richness, while the peppers provide a fiery kick that adds depth and vibrancy to the dish.

Often served at celebratory occasions and family gatherings, Ofada stew embodies the essence of Nigerian culinary culture, delighting palates with its bold and satisfying taste.

What is Ofada Rice Called in English?

In English, it is commonly referred to as “Ofada rice,” retaining its indigenous name. This rice variety is distinct from other types of rice due to its shorter grains, reddish-brown colour, and nutty flavour profile.

Ofada rice is often characterized by its unpolished or partially polished grains, which maintain their bran layer, providing added nutritional benefits.

With its growing popularity both within Nigeria and internationally, this rice has become recognized as a speciality rice variety, celebrated for its cultural significance and culinary versatility.

What is the Difference Between Ayamase and Ofada Stew?

Ayamase sauce and Ofada stew are both flavorful Nigerian sauces traditionally served with Ofada rice, yet they differ in key ingredients and taste profiles. Ayamase sauce, also known as a designer stew, is characterized by its vibrant green colour derived from a generous amount of green bell peppers and Scotch bonnet peppers.

It typically includes a base of palm oil, assorted meats like beef, tripe (shaki), and cow skin (ponmo), as well as onions, locust beans (iru), and a blend of spices. In contrast,

Ofada stew, or Ofada sauce, showcases a darker hue due to the use of red palm oil. It features green bell peppers, onions, Scotch bonnet peppers, locust beans, and a similar array of meats, but may also include tomatoes for added richness.

While both sauces share a spicy and savoury flavour profile, Ayamase sauce tends to have a more pronounced heat from the peppers and a brighter, fresher taste, whereas Ofada stew offers a deeper, earthier flavour from the red palm oil and sometimes the addition of tomatoes.

Ultimately, both sauces contribute to the rich tapestry of Nigerian cuisine, each offering a unique culinary experience.