Ofada stew, also known as ayamase stew or designer stew, is a delectable Nigerian stew made with palm oil, fermented locust beans, and bell peppers. Serve with cauliflower rice for a delicious African keto lunch or dinner!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Low Carb Africa.
Ofada stew actually borrows its name from the type of rice it was originally served with, known as Ofada Rice.
Ofada rice is an aromatic variety of rice grown in parts of Nigeria. It has a more robust flavor than regular rice since part of the rice bran is left on the grain.
I will never forget the first time I tasted ofada stew. If you've ever tasted it, you'll understand my sentiment. The taste is one you don't forget easily.
Ofada stew has a very unique and addictive flavor. The taste is refreshing and comforting, and there is a real chance that you'll end up eating way more than you intended!
Jump to:
Ofada stew Ingredients
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Green and red bell peppers: I have tasted ofada stew made with only green bell peppers and made with only red bell peppers. I personally prefer a combination of both, but you can mix and match as you see fit. Or use what you have on hand. I use a ratio of 3 green to 1 red bell pepper.
- Palm oil: Palm oil gives ofada stew its unique taste, especially when bleached (more on that later).
- Habanero pepper: The traditional ofada stew is made with scotch bonnet peppers, but you can use them interchangeably.
- Iru (fermented locust beans): I use iru in some of my African soups, like my okro soup recipe. It is quite popular in Nigerian soups and gives a traditional umami flavor when added in small quantities. You can omit this if you don't have any on hand.
- Meat: I used beef for this, but you can also use goat meat or chicken.
- Spices: Bouillon powder, salt, and ground crayfish.
How to bleach palm oil
Bleaching palm oil might sound strange, but this is quite common in many West African cuisines. It involves heating the palm oil till it loses its red color (and turns a light orange hue).
Why bleach palm oil in the first place? Palm oil is bleached because some very traditional dishes rely on bleached palm oil for their unique flavors.
You can make the same dishes without bleaching the oil, but the taste will be very different. This ofada stew is one of those dishes.
Bleaching palm oil is quite straightforward to make if you know how to do it right. If done improperly, you might end up with a smoking kitchen and a screaming fire alarm!
To bleach palm oil, pour it into a pot, turn the heat down to low, then COVER the pot with a lid. The last part is essential as this will prevent a smoking kitchen.
If you have a stove fan, turn it on. Also, make sure the kitchen is well-ventilated.
Then set a timer. I only bleach mine for 5 minutes, but you can do it safely for up to 10 minutes.
Turn off the heat when done and cool for another 5 minutes before opening the cover to prevent splashes.
How to make ofada stew (ayamase stew)
Start by preparing the meat you want to use. If using beef, boil with salt, bouillon, and black pepper for 30-40 minutes till it is tender. You can even fry the meat to give it a more authentic taste. You can do this if you want to, but it's optional.
- Bleach the oil as outlined above. While waiting, coarsely blend the habanero peppers and the bell peppers together.
- Add as little water as possible when blending. If the blended mix looks a bit watery, pour it into a pot and let it boil till some of the water evaporates.
- Chop the onions and set them aside. Add the onions to the palm oil and when translucent, pour in the blended peppers and add the iru (fermented locust beans). Cover and let it cook for about 5 minutes.
- Make sure it's on medium heat and keep an eye on it, so it does not burn. Add your choice of meat and the remaining spices. Taste for salt and adjust accordingly.
- Cook for another 10 minutes on medium heat or until the oil begins to float to the top.
- Your ofada stew is ready to serve!
What can I eat with ofada stew?
Ofada stew is commonly served over rice, but for a low-carb option, serve with cauliflower rice or plain shirataki noodles.
Basically, you can use ofada stew in any meal that calls for stew.
Tips when making ofada stew
- You can reduce the habanero pepper if it's too spicy or add more if you prefer.
- You don't have to bleach the palm oil, but doing so will really enhance the taste.
- Use a mixture of green and bell peppers, or use just one type. Generally, red bell peppers are a bit sweeter.
Related Recipes
Enjoy these other delectable African stews!
- This Nigerian Beef Stew made with stew beef is so finger-licking good!
- If you love fish recipes, then this African Fish Stew is a must-try.
- Use either chicken drumsticks or thighs for this Nigerian Chicken Stew.
- Creamy and delicious, this African Peanut Stew should be on your menu tonight.
- Nigerian Egg Stew is one of the easiest and most versatile stews you can make!
📖 Recipe
Ofada Stew (Ayamase Stew)
Ingredients
- 3 green bell peppers
- 1 red bell pepper
- 2 habanero peppers
- ¼ cup palm oil
- ½ onion
- 1 tablespoon iru fermented locust beans
- 1 tablespoon ground crayfish
- 1 teaspoon bouillon powder
- 1 teaspoon salt or to taste
- 12 oz beef
Instructions
- Chop the onions.
- Coarsely blend the bell peppers and habanero peppers.
- If the blended mix looks a bit watery, pour in a pot and let it boil till some of the water evaporates.
- Boil your meat with bouillon powder, black pepper, and salt till it is tender.
- Bleach the palm oil (as outlined in the next section).
- Add the onions, and after about a minute, add the blended pepper mix and iru.
- Cook for about 5 minutes.
- Add the beef and spices.
- Cook for another 10 minutes on medium-low heat or till the oil begins to rise to the surface.
- Serve and enjoy!
To Bleach the Palm Oil
- Pour the palm oil into a pot, turn the heat down to low, then COVER the pot with a lid.
- If you have a stove fan, turn it on. Also, make sure the kitchen is well ventilated.
- Set a timer and let it heat up for 5 minutes (still covered and on low heat).
- Turn off the heat when done and cool for another 5 minutes before opening the cover.
Notes
- You can reduce the habanero pepper if it's too spicy or add more if you prefer.
- You don't have to bleach the palm oil, but doing so will really enhance the taste.
- Use a mixture of green and red bell peppers or use just one type. Generally, red bell peppers are a bit sweeter.
Angela Ubasonye says
African dishes are not to be rushed, and you have to watch your pot. These ingredients are not cheep, so one doesn't want to over cook, under cook, or burn. I love your detailed instructions. Thank you very much. Especially the pepper soup.
Tayo says
Thank you, Angela!
Loretta says
I just made this following your recipe!!!! Tastes amazing I bleached more oil than I need so it’s faster next time. Thank you so much for this recipe ❤️
Tayo says
You're so welcome, Loretta!
Mary says
What is the health benefits of this Ofada stew?
Tayo says
If you check the nutritional info on the recipe card, you'll see the nutrients and vitamins it contains.
Angel says
I tried bleaching my oil but instead my pot went up in flames
Tayo says
Oh no! Did you follow the instructions exactly? I bleach my palm oil quite a bit and I have never had it smoke up my kitchen. The secret is to bleach it on very low heat, covered, and in a well-ventilated kitchen. Let it cool down completely, still covered, before you cook with it.
mum o. says
Thanks for the detailed instruction, can I add fresh blended tomatoes to the pepper mix
Tayo says
Ofada stew is not really made with tomatoes, but you can add some if you want. It will just need to cook a bit longer.
Ope says
Thank you I am about to try this but I maybe missed how many and wat sizw onion
Tayo says
Hi Ope, it's half an onion. I just corrected it in the recipe card. I hope you enjoy it!
Rachelle says
Should I get a specific cut of beef for this?
Tayo says
No, any cut of beef will work.
Natasha says
Is there a good replacement for iru beans? I can't find them in my neighborhood.
Tayo says
No, there's no replacement for it but you can omit it and the stew will still taste great. Iru just gives it a very traditional flavor.
Roxana Lopez says
This looks intriguing! I wonder if you could clarify step 5, where it says "bleach the palm oil." Thanks so much.
Tayo says
Hi Roxana, I had the instruction on how to bleach the palm oil in the body of the post, but I just added it to the recipe card also. Let me know if you have any other questions!