Cookbook:Ofada Stew

Ofada stew is a delicious Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Its name is derived from dish ofada rice.

Ingredients

 * Chicken
 * Cow skin (ponmo)
 * Maggi (bouillon cube)
 * Salt
 * Curry powder
 * Thyme
 * Black pepper
 * Palm oil
 * Green bell pepper
 * Red bell pepper
 * Scotch bonnet chile
 * Onions, chopped
 * Ground crayfish
 * Fermented locust bean (Iru)
 * Hard-boiled egg

Procedure

 * 1) Boil the chicken, ponmo, maggi, salt, curry, thyme, and black pepper for 10–20 minutes. Remove the meat, reserving the stock.
 * 2) Grill the meat until golden brown.
 * 3) Add the palm oil to a clean dry pot. Cover the pot with a lid, and heat over medium-low heat for 10 minutes. Remove from the heat, and allow to cool completely.
 * 4) Blend the scotch bonnet pepper and bell peppers to make a smooth paste. Add a little water if the consistency is too thick.
 * 5) Heat the cooled palm oil, and add the chopped onions. Cook, stirring, for a few minutes until the onions are softened.
 * 6) Stir the pepper paste, crayfish, and iru into the onions. Cover and cook until most of the liquid has evaporated.
 * 7) Add the reserved meat stock to the onion mixture, and allow to cook for 1 hour until oil begins to float to the surface.
 * 8) Add boiled egg and grilled meat, and cook for another 10 minutes.
 * 9) Serve stew with rice.

Notes, tips, and variations

 * You may substitute your meat of choice for the chicken.