Calories: NO IDEA
Cooking Time: 1 Hour
Average cost: £8
Serves: 8 people
I know its been a while, but Pop’N’Chop has been busy putting things together to bring you more amazing services. Watch out! Now back to what you came here for. I have written a step by step recipe for Ofada stew. This goes perfectly with white rice and fried plantain. This meal is particularly spicy, so I would personally suggest a tall glass of chilled water to go along with it.
***This recipe serves eight people
To prepare Ofada Stew, you'll need the following.
2kg of assorted meat (chicken, beef, cow foot, tripe)
1 teaspoon of salt (this can be more or less depending on your taste)
6 knorr cubes (double-pack)
2 teaspoons of curry powder
2 teaspoons of thyme
3 teaspoons of garlic powder
1 teaspoon of chilli powder
2 litres of water
6 tablespoons of palm oil
4 red bell peppers
1 large onion
2 scotch bonnets
1 teaspoon of locust beans
Wash cow foot and tripe and place in a large pot and add 6 Knorr cubes, 1 tea spoon of salt, 2 teaspoons curry powder, 2 teaspoons of thyme, 1 teaspoon of chilli powder and 3 teaspoons of garlic powder.
Slice the onions into the meat, add water and boil. After 25 minutes, add the chicken and beef and boil until soft.
In another pot, add 1 litre of oil and heat up. Once hot, add the boiled meat and fry until golden brown
Boil eggs for 15 minutes and leave in cold water for about 10 minutes to harden them.
Blend 2 scotch bonnets, 4 red bell peppers and 1 large onion.
Pour blended sauce into a sauce pan and boil for 10 minutes.
Heat up the palm oil, and when hot, pour boiled sauce into it and fry.
After 5 minutes, add the spices and seasoning to taste
Once dissolved and mixed properly, add fried assorted meat, locust beans and boiled eggs to the pan and leaver to simmer for 5 minutes.
Serve with white rice and plantain.
If you do decide to use this recipe, please send us an email with a picture at email@example.com or a private message to any of our social media platforms @popnchopuk. I do hope you enjoy making this. More recipes coming your way.
Vanessa D. Bello