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Name: Ofada Stew
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Nigeria
Ingredients: 600 g green bell peppers; 80 g Scotch bonnet peppers; 300 ml palm oil; 500 g beef; 200 g cow tripe; 100 g stockfish; 3 tbsp dried crayfish; 2 tbsp fermented locust beans; 1 onion; 200 ml beef stock; 1 tsp salt

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Nigeria1 h 30 minServes 6já preparado

Ofada Stew

Ayamase

Ingredientes11

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

legumeoutroscarnefrutos do martempero e molho

Modo de preparo

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