Ofada Pepper Sauce is a spicy pepper sauce. It is a combination of Ayamase and Ata Dindin. It is a delicious native stew that goes well with local rice or just normal rice. This recipe uses lots of oil. The secret to frying this properly is dividing up the oil so you use some to start it and the left over to finish the sauce.
- 2-4 hot peppers
- 8 large red bell peppers (Tatashe)
- 3 large onions
- 2-3 cups palm oil
- 1 cup chopped onions
- Precooked meat and boiled eggs
- 1/2 cup crayfish
- Salt and Seasoning cubes to taste
- Combine peppers and onion in a blender. Process into a coarse texture.
- Pour processed peppers into a strainer, set aside to drain out excess liquid.
- Set a large pot on medium-high heat, heat up half of the oil. Add in chopped onions and cooked meat. Cook until meat is browned.
- Add in the processed pepper. Cook for 10 minutes
- Add in crayfish, salt and seasoning cubes and some broth or water. Add in extra meat (egg, shaki etc.). Cover the pot and leave to cook for 25 minutes.
- Add in the left over oil and continue to cook until oil floats to the top.
- Skim off any excess oil.
Serve with Ofada rice or any kind of white rice.
Watch video below for directions:
Curated from 9ja Foodie.