Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug.

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How to cook Ofada Stew
Please note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. It tastes like Vindaloo (Indian Curry) and is mostly for those who have natural coolers in their mouth to douse the fire that this stew brings to the palate.

Ofada Rice is not very interesting. It is not as posh as the long grain parboiled rice. The “best” part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because Nigerians have a penchant for all things traditional and homegrown. Or maybe it’s the stew because I must say the Ofada Stew adds a delicious twist to Ofada Rice.

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Ingredients for Ofada Stew
40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)
2 green tatashe peppers or green bell peppers
1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
20cl red palm oil (at least)
1 big onion
1 handful crayfish
850g assorted meat and fish. I used:
Beef
Shaki (cow tripe)
Dry fish
Stockfish
Before you cook Ofada Stew
Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
Grind the crayfish and the locust bean seasoning with a dry mill.

Cooking Directions >>>> https://043nobs.com.ng/2019/11/05/checkout-these-easy-steps-to-prepare-the-sweetest-ofada-stew-video/

Nice Recipe!