Authentic Ofada Stew (Ayamase)

Instructions

Step 1 Season the assorted meats with salt, seasoning cubes, thyme, and half of the chopped onion, then cook until tender. Reserve the stock and set the meats aside. /n
Step 2 Blend green bell peppers, scotch bonnet peppers, and the remaining onion until roughly smooth but slightly textured. Do not add excess water. /n
Step 3 Pour palm oil into a pot and heat on medium until it becomes lightly bleached and slightly thick, then allow it to cool slightly. /n
Step 4 Add the blended pepper mixture to the palm oil and cook on medium heat, stirring occasionally, until the sauce thickens and the oil begins to float on top. /n
Step 5 Stir in locust beans and ground crayfish, allowing the flavors to develop for 5–7 minutes. /n
Step 6 Add the cooked assorted meats and a little reserved meat stock, stirring to combine. Simmer for 10–15 minutes until the stew thickens and the flavors fully blend. /n
Step 7 Gently add the boiled eggs and allow them to simmer in the stew for an additional 5 minutes. /n
Step 8 Adjust seasoning to taste and remove bay leaves before serving.

Storage and Reheating Tips

Store Ofada stew in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium low heat, stirring occasionally until warmed through. This stew freezes very well for up to 3 months; thaw overnight in the refrigerator before reheating.