How To Prepare Delectable Ofada Stew (Ayamase)

Ofada stew is a Western Nigerian delicacy, popular to the Yoruba’s. Ofada stew is commonly consumed with local grown rice known as Ofada rice. On this post, you will learn how to prepare delectable Ofada stew (Ayamase).

Ofada stew derived its name from Ofada rice, the local starch which it is mostly combined with. Ofada rice is a type of rice which due to its unprocessed nature holds a lot of rice fiber on the grains.

When it comes to Nigerian hot and spicy food, Ofada Stew is the hottest of them. It is one lovely, native & aromatic dish that contains a main punch, flavored with assorted meat, fish & fermented locust beans (Iru) & pepper.

How To Prepare Delectable Ofada Stew (Ayamase)


  • 1 handful of Crayfish
  • 7 large bell peppers
  • 3 scotch bonnet peppers
  • 4 large onions
  • Assorted meat, stock fish & dry fish
  • 80 grams cleaned smoked dried fish
  • 20 grams smoked dried shrimp
  • ½ cup of palm oil
  • Salt to taste
  • 1fermented locust bean

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  • Cut the peppers, and 2 red onion into small chunks, and grind roughly
  • Simmer the grinded pepper on low temperature till it transform to paste
  • Chop 2 onions and keep aside
  • In a separate pot, fry the chopped onions in palm oil on a very low heat until the onions get a little bit brown.
  • Pour in the washed smoked dried fish, stock fish and crayfish and allow it boil for 10 minutes.
  • Pour in the reduced pepper paste, assorted meat and the braising liquid and cook for 15 minutes.
  • Pour the fermented locust bean, stir, and keep cooking until the stew splits from the oil
  • Serve with Ofada rice

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