Ofada sauce, also known as Ayamase, is a rich, spicy, and flavorful Nigerian delicacy made with palm oil, green bell peppers, and assorted meats. This sauce is traditionally served with Ofada rice, a locally grown rice with a distinct aroma and taste. If you're looking to enjoy a taste of home or impress your guests with an authentic Nigerian dish, this recipe is for you!
Ingredients:
8–10 green bell peppers
2–3 scotch bonnet peppers (atarodo)
2 medium-sized onions (1 for blending, 1 chopped)
1 cup palm oil
2 tablespoons ground crayfish
1 cup iru (fermented locust beans)
500g assorted meats (shaki, ponmo, beef, and goat meat)
1 cup diced boiled liver (optional)
1 cup smoked or dried fish (optional)
2 seasoning cubes
Salt to taste
Instructions:
Step 1: Prepare the Pepper Mix
Wash and deseed the green bell peppers.
Blend them with scotch bonnet peppers and one onion. Blend coarsely (not too smooth) to retain texture.
Pour the blended mixture into a pot and boil on medium heat until the water reduces significantly.
Step 3: Bleach the Palm Oil
Heat palm oil in a pot over medium heat until it changes to a light golden color (about 10–15 minutes). Do not open the lid while bleaching to avoid smoke inhalation.
Allow the oil to cool slightly before proceeding.
Step 4: Cook the Sauce
Add the chopped onions to the bleached oil and sauté until fragrant.
Stir in the locust beans (iru) and fry for a minute.
Add the boiled pepper mix and stir well.
Let it fry for about 10–15 minutes, stirring occasionally to prevent burning.
Add the ground crayfish and mix thoroughly.
Add the assorted meats, smoked fish, and liver (if using). Stir well and allow everything to cook together.
Pour in some of the reserved meat stock and allow to simmer for 5 more minutes.
Taste and adjust seasoning with salt and seasoning cubes if needed.
Step 5: Serve and Enjoy!
Serve your Ofada sauce hot with Ofada rice, garnished with fried plantains or boiled eggs for an extra treat.
Pro Tips for the Best Ofada Sauce
Use green bell peppers instead of red for the signature color and taste.
Bleach the palm oil properly to enhance the sauce's rich, smoky flavor.
Allow the sauce to fry well to intensify the flavors.
Now that you have this simple but delicious recipe, it's time to head to the kitchen and whip up some Ofada sauce! Let us know how it turns out. Happy cooking
Comentarios