Ofada Sauce
4 One of the many types of stew that we eat in Nigeria is called Ayamase stew, also known as Ofada stew or the Nigerian designer stew. This stew's distinctively excellent flavour comes from the use of green coloured peppers and onions, as well as from the usage of local spices such locust beans.
- Total time:
- 1 hr 20 min
- Servings:
- 6
- Cost per serving:
- $4.50
- Difficulty:
- hard
Step-by-step
Mise en place: prep all ingredients before heat. 4 One of the many types of stew that we eat in Nigeria is called Ayamase stew, a
Build base flavor first. For this stew & sauce, this means blooming spices in fat.
Combine, balance salt and acid, taste at every stage. Adjust to your palate.
Rest, plate per the plating guidance below, and serve immediately.
Cook's tip
From Hilda Baci's Record Breaking Online Class.
Storage
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently to preserve texture.
Freezer: Most cooked dishes freeze 1-2 months. Cool fully before freezing in flat portions.
Plating & presentation
How to plate this dish like a pro
Spoon over rice or starch already plated. Drape protein on top. Bright acid (lemon or lime) just before serving.
Common mistakes
What to avoid
- 1Skipping the sear. Caramelized surface = layered flavor under the simmer.
- 2Too much liquid. Stew should reduce, not swim. Adjust during cook.
- 3Single-salting. Cuts of meat take salt differently before vs after braising. Layer it.
Ingredient swaps
Substitutions for diet or availability
beef→jackfruit or lentils
plant-based
tomato paste→sun-dried tomato paste (50%)
deeper umami
goat→lamb
similar texture, mellower flavor
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