Ofada Stew (Ayamase Stew)
Ofada stew, also known as ayamase stew or designer stew, is a delectable Nigerian stew made with palm oil, iru, green, and red bell peppers. Serve with cauliflower rice for a delicious African keto lunch or dinner!
Soups & Stews
green bell peppers
red bell pepper
fermented locust beans
or to taste
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.
This recipe contains 3 net carbs and serves 6.
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.