How to Make an Amazing Nigerian Ofada Stew – the Ultimate ofada stew Recipe🍲

9jakitchenblog
July 17, 2025

Discover how to make ofada stew from scratch – an extraordinary, flavour-packed Nigerian stew paired with ofada rice. Follow our step-by-step guide, ingredients list, tips & health benefits for a perfect result every time.

🥘Introduction

Welcome to 9jaKitchen.com, your trusted home for mouthwatering Nigerian recipes! Today, we’re diving into the legendary ofada stew — also known as Ayamase or Designer Stew — a fiery, flavorful dish from the Yoruba people of Nigeria. 🔥

If you’ve ever wondered how to make ofada stew that tastes just like the traditional ones served in Yoruba parties or local buka joints, you’re in the right place. This stew bursts with spicy flavour, infused with palm oil, locust beans, and assorted meats. It’s a comforting meal that pairs perfectly with ofada rice, plantains, or even white rice.

Get your apron on — let’s cook the most authentic ofada stew right from your kitchen! 🍳

💖Why You’ll Love This Ofada Stew Recipe

✨ Rich & Bold Flavour: The deep, smoky taste from bleached palm oil and the earthy aroma of locust beans (iru) make this ofada stew unforgettable.
🥩 Packed with Protein: Featuring assorted meats, tripe (shaki), and hard-boiled eggs, it’s as hearty as it is delicious.
🌿 Authentically Nigerian: Rooted in Yoruba tradition, this Nigerian stew recipe keeps every classic element intact.
🍚 Perfect Pairing: Nothing complements this dish like ofada rice — the native unpolished rice that absorbs every drop of that palm-rich sauce.
🎉 Party-Perfect Meal: Great for family dinners, festive gatherings, or weekend indulgence!

🛒Ingredients Needed for Ofada Stew

To make authentic ofada stew, you’ll need these key ingredients. Each adds its unique magic to this beloved Nigerian dish:

🫒 Palm oil (½ cup): For that classic colour and rich flavour.
🌶️ Red bell peppers (3-4 large): Base of the sauce; adds sweetness.
🌶️ Scotch bonnet / Habanero peppers (3-5): Brings the signature heat.
🧅 Onions (2): One for blending, one for frying.
🍶 Locust beans (iru): Traditional fermented seasoning that enhances depth and aroma.
🐟 Assorted meats: A mix of beef, tripe (shaki), ponmo (cow skin), and smoked fish for texture and flavour.
🥚 Boiled eggs (4-6): Optional, but a traditional must-have!
🧂 Seasonings: Salt, bouillon cubes, crayfish powder (optional), and black pepper to taste.
🍚 Ofada rice (for serving): The authentic partner for your stew!

🍳Equipment Needed

You don’t need fancy tools to make this delicious Yoruba ofada stew, just a few kitchen essentials:

🥄 Cooking pot or saucepan (metal works best for bleaching oil)
⚗️ Blender or food processor (to blend peppers & onions)
🍴 Wooden spoon or spatula (for stirring)
🔥 Stove with good ventilation
🥣 Mixing bowl and colander (for prepping meats)

👩🏾‍🍳Step-by-Step Guide: How to Make Ofada Stew

🔹 Step 1: Prepare and cook the meats

Wash and season your assorted meats (beef, shaki, ponmo, smoked fish) with salt, bouillon, onions, and pepper.
Boil until tender, then set aside.
Boil your eggs until hard, peel, and set aside.

🔹 Step 2: Blend the pepper mix

Remove seeds from the red bell peppers for a milder base.
Blend the bell peppers, Scotch bonnets, and onions until smooth or slightly coarse (depending on texture preference).

🔹 Step 3: Bleach the palm oil

⚠️ Important step for authentic flavour!

Heat palm oil in a metal pot on medium-low flame for about 10-12 minutes until it turns clear and golden.
Turn off the heat and let it cool slightly — this removes the raw taste.

🔹 Step 4: Fry the aromatics

Add chopped onions to the bleached oil and sauté until translucent.
Stir in the locust beans (iru) and crayfish powder — fry until fragrant (about 3-5 minutes).

🔹 Step 5: Add the pepper blend

Pour in the blended pepper mixture and stir well.
Cover and let simmer for 10-15 minutes until the oil floats to the top.

🔹 Step 6: Combine with meats & eggs

Add the pre-cooked meats and boiled eggs to the simmering stew.
Stir gently so eggs don’t break.
Adjust seasoning with salt or bouillon.
Simmer another 10-15 minutes until the stew thickens and glistens with red oil.

🎉 Congratulations — your ofada stew is ready!✅

💡Tips for a Perfect Ofada Stew

✅ Use a metal pot to bleach palm oil; it handles heat better than non-stick.
✅ Ventilate your kitchen or do it outdoors to reduce smoke.
✅ Don’t rush the oil separation step — that’s when the magic happens!
✅ Roast or char peppers before blending for a deeper smoky taste.
✅ Always allow the oil to “float” on top — that’s how you know your stew is done.

🍽️Serving Suggestions

Serve your ofada stew piping hot over ofada rice, traditionally wrapped in uma (banana) leaves for that authentic smoky aroma. 🍃

Add fried plantains (dodo), coleslaw, or a simple green salad for a fresh, sweet contrast to the spicy stew.

Hosting a party? Serve buffet-style in a large pot with eggs on top — it’s a guaranteed showstopper! 🥳

🌶️Variations to Try

💚 Ayamase (Green Ofada Stew): Swap red bell peppers for green ones to create a spicier, green-hued version.
🍄 Vegetarian version: Skip meat; use mushrooms or tofu.
🐟 Seafood Ofada Stew: Add shrimp or stockfish for a coastal twist.
🌶️ Extra-Spicy: Blend more Scotch bonnets or include dry chilli flakes.

🍴Nutritional Information (Approximate per serving)

Nutrient	Amount	% Daily Value (DV)*
Calories	~650 kcal	—
Total Fat	45 g	58 %
Saturated Fat	20 g	100 %
Protein	28 g	56 %
Carbohydrates	15 g	5 %
Fibre	3 g	12 %
Sodium	800 mg	33 %
Iron	3.5 mg	20 %

DV values are based on a 2,000-calorie diet.
🔗 Source: MyNetDiary – Ofada Stew↗

🌿Health Benefits of Ofada Stew

🌴 Palm Oil Power: Rich in Vitamin E & beta-carotene — great for skin and eye health.
🫘 Locust Beans (Iru): A natural probiotic that supports digestion and adds authentic Nigerian umami flavour.
🥩 Assorted Meats & Eggs: Excellent protein source for muscle repair and energy.
🍚 Ofada Rice: Unpolished and fiber-rich, helping with digestion and blood-sugar control.

💡 Tip: Balance this rich stew with fresh veggies or fruit for a wholesome Nigerian meal.

Note: The information provided in this blog post is for educational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making significant changes to your diet.

❓Frequently Asked Questions (FAQs)

Q1: Can I use vegetable oil instead of palm oil?
👉 You can, but you’ll lose the authentic flavour and deep red hue unique to ofada stew.

Q2: Is ofada stew the same as ayamase?
👉 They’re closely related! Ayamase is the green pepper version, while Ofada stew uses red peppers.

Q3: How long can I store it?
👉 Up to 4 days in the fridge or 3 months in the freezer. Reheat gently on low heat before serving.

Q4: What if I don’t have locust beans?
👉 Skip it or substitute with a small dash of miso paste — though traditionalists might disagree! 😄

Q5: Why is my stew too oily?
👉 Authentic ofada stew is naturally oily from the palm oil; simply skim off excess oil before serving if desired.

🏁Final Thoughts

You’ve just mastered how to make Nigerian Ofada Stew — rich, spicy, and deeply satisfying! ❤️

Whether you’re cooking for family, friends, or hosting a Yoruba-style feast, this dish is guaranteed to impress. The bold flavours, luscious texture, and nostalgic aroma make it one of Nigeria’s most iconic stews.

So, grab your pot, turn up the heat, and recreate the warmth of a true Nigerian kitchen — one spoonful of ofada stew at a time! 🌶️🇳🇬