Ofada Stew

Ayamase

Ingredients11

• green bell peppers600 g
• Scotch bonnet peppers80 g
• palm oil300 ml
• beef500 g
• cow tripe200 g
• stockfish100 g
• dried crayfish3 tbsp
• fermented locust beans2 tbsp
• onion1
• beef stock200 ml
• salt1 tsp

Method

1. Cut the beef and tripe into pieces, season with salt, and boil with a little water until tender; soak and flake the stockfish.
2. Roughly chop the green peppers, Scotch bonnets, and onion, then blend them with the locust beans to a coarse paste.
3. Heat the palm oil in a pot until it bleaches and the raw smell fades, then carefully add the pepper paste.
4. Fry the paste over medium heat, stirring often, until the liquid reduces and the oil separates.
5. Add the cooked meats, stockfish, crayfish, and beef stock.
6. Simmer until the stew is thick, oily, and deeply green, then adjust the salt and serve with Ofada rice.