Ofada Stew
Ofada stew is a Nigerian pepper stew built on palm oil, and it takes its name from the ofada rice it is traditionally served with. The oil is heated in a covered pot and cooled before cooking begins, which gives the stew its deep, savory base. Fermented locust beans and ground crayfish add a pungent depth, while grilled chicken and ponmo bring a smoky chew. Cook it down until the oil floats.
Instructions
Put the chicken, cow skin, bouillon cube, salt, curry powder, thyme and black pepper in a pot with water and boil for 10 to 20 minutes. Lift out the meat and keep the stock.
Grill the boiled meat until it is golden brown on the outside, then set it aside.
Pour the palm oil into a clean, dry pot, cover it, and heat over medium-low heat for 10 minutes. Take it off the heat and let the oil cool completely.
Blend the scotch bonnet and both bell peppers into a smooth paste, adding a little water only if the mixture is too thick to blend.
Reheat the cooled palm oil, add the chopped onions, and cook, stirring, for a few minutes until they soften.
Stir in the pepper paste, ground crayfish and iru. Cover the pot and cook until most of the liquid has evaporated.
Pour in the reserved stock and let the stew cook for about 1 hour, until the oil rises and floats on the surface.
Add the hard-boiled eggs and the grilled meat, and cook for 10 minutes more. Serve with rice.
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