17/05/2025
Ofada sauce, also known as Ayamase, is a rich and flavorful Nigerian stew made with palm oil, green bell peppers, assorted meats, and fermented locust beans (iru). It is traditionally served with Ofada rice, a locally grown rice variety from Ogun State, Nigeria
Ingredients
The key ingredients for Ofada sauce include:
- Green bell peppers or Red bell peppers
- Scotch bonnet peppers
- Palm oil (bleached)
- Assorted meats (such as goat meat, liver, and tripe)
- Crayfish
- Locust beans (iru)
- Onions
- Seasoning cubes
- Salt
- Hard-boiled eggs (optional)
Preparation
1. Blend the green/red bell peppers, Scotch bonnet peppers, and onions into a coarse mixture.
2. Bleach the palm oil by heating it until it turns clear, then allow it to cool slightly.
3. Add chopped onions to the oil and sauté until fragrant.
4. Pour in the blended pepper mixture and fry until the oil separates from the sauce.
5. Add the locust beans, crayfish, and seasoning cubes.
6. Stir in the assorted meats and allow the sauce to simmer until well combined.
7. Add hard-boiled eggs if desired and let the sauce cook for a few more minutes.
Serving
Ofada sauce is best enjoyed with Ofada rice, which has a distinct nutty flavor and chewy texture. Traditionally, it is served in banana leaves for an authentic presentation.
Zatony.
