Ofada sauce is a spicy, flavourful sauce that is a staple in Nigerian cuisine. It is traditionally served with Ofada rice, which is a locally grown variety of rice.
The sauce is typically made from a base of palm oil and includes ingredients like scotch bonnet peppers, onions, and assorted spices. It has a rich, spicy, and slightly smoky flavor, making it a popular accompaniment to various Nigerian dishes.
INGREDIENTS
You’d need the following:
- 10 Red bell peppers tatase
- 2 red chili peppers Shombo
- 2 onions chopped
- 1 habanero pepper
- ¼ cup red pepper flakes optional skip to reduce the heat.
- 200 g honeycomb tripe
- 500 g Beef
- 100 g cow skin
- 150 g cow foot
OTHER INGREDIENTS
- 2 cups bleached palm oil
- 3 cups Beef stock
- 1 tablespoon Bouillon powder (add more to taste)
- 7 hard-boiled eggs
- ¼ cup iru (Locust beans)
- 2 tablespoons ground crayfish
INSTRUCTIONS
Clean and deseed the red bell peppers. Blend with one onion and red chili peppers if using. Use as little water as you can manage without overworking your blender. Then set aside.
Pour palm oil into a saucepan with a lid. Bleach palm oil for 7 minutes in the covered pot. Leave the pot covered for at least 20 minutes before opening to allow the oil to cool down completely.
Saute onions in the bleached oil then add the iru. Pour in the puréed peppers fry for 5 mins then add in the meat stock, Bouillon powder, and the Crayfish.
Cook till the sauce thickens, stirring frequently to prevent burning.
Finally, add the precooked and fried assorted meats, stir, and taste for seasoning. ✓Adjust accordingly.
Lower heat and allow to simmer for about 5 minutes then turn heat off.
Add boiled eggs to the sauce.
Serve over rice
NOTE
If you didn’t fry the meats prior to making the dish, You can fry the precooked meats in the oil, then scoop out the meats and set them aside before sautéing the onions.
Try it and let us know your thoughts.
ALSO READ: What you didn’t know about Ofada Rice