Hi everyone, Happy New Year. Hope you all enjoyed the Christmas break? The blog will be having some changes overtime, so please bear with me. Its all for a good cause 🙂
I went out recently to a party and I was seriously hoping that they had ofada or Ayamase. But they didnt. So I just went with jollof rice and beef. Lol. I sulked oh.
See I love ofada sauce. I am not talking about Ayaymase. I am talking about the Ofada sauce which was first introduced before someone decided to make the sauce with green pepper instead. My first taste of ofada sauce was when i was little.
I went to do some grocery shopping with my mum in Eko. Eko is and still one of the best place to shop for groceries especially if you buy in bulk. I never used to like going there, because we would spend jours making sure mums list was exhausted. Lol, but mum would promise me a trip to Mr biggs. At the mention of Mr I was sold and I didnt mind the hours of shopping especially as a treat awaited me. Hehehehe
But on this occasion, we went to buy groceries, we saw of one of my aunt there. My grandam had a big store in Lagos that sold rice, oil, beans etc to people who would always buy in bulk. She was a major supplier to restaurants and personal use. We dropped by there and I saw my aunt eating rice and stew. At that time mum had to go and get the other stuffs around the area. My aunt asked if i wanted, I wasn’t keen because I don’t eat food made outside. but after asking again I tried it and it was delicious. I still remember the taste of the sauce.
You see Ofada is made with red peppers not green. A lot of people always mix up or even call it the same thing. But ofada sauce is not the same as Ayamase. Ayamase name apparently was derived from a husband who told his wife not to cook the sauce anymore because it wasn’t the same pepper used for Ofada. Lol i have heard a lot of stories. We will delve further into that another time.
For now lets get our Ofada cooking. Lets get started shall we
- 8 habenero pepper
- 2 large tatashe (capsicum)
- 2 cups of Palmoil
- Assorted meats
- 1 clove of Garlic
- 1/2 a thumb of Ginger
- 3 tablespoons of Locust beans (iru)
- 1 large Red onions
Medium sized pot
Prep time: 15 minutes
Cooking time: 1hour:25 minutes
Total time: 1 hour: 40 minutes
Roughly blend the peppers and onions.
Next boil the peppers with the beef stock until it thickens
Next bleach the Palm oil. Cover the pot. Please Do not use your best pot for this. And remember to deactivate your smoke alarm. (If you can)
Bleach for 11 minutes. (PLEASE FOLLOW MY NEXT INTRSUTIONS CAREFULLY)
Bleach on high heat for 3 minutes and then after that reduce the heat to medium. Heat
After bleaching the colour of the oil will change. It will almost look like dark groundnut oil. (That’s normal)
Once the oil is bleached, let it rest for (8 mins) so that you don’t inhale smoke. (This is not healthy.
After 8 minutes, place it back on the heat and then add the locust beans and watch it bubble up.
Next add the chopped onions. The bubbles will die down.
Let it heat up for about 1 minute and you will notice the bubbles will come up again 🙂
Next add the chopped meats and fry for 8 minutes stirring occasionally. At first the oil will not be visible, but after frying for some time it will.
See the oil come up here.
Next add the cooked pepper. Mix and let it cook.
Reduce the heat to the lowest and let it fry slowly for the first 15 minutes.
After 15 minutes, check on it, stir and then continue to Fry (still on low heat) for 30 minutes (make sure you keep stirring occasionally) until the oil floats back to the top and also until turns dark red. It has to be dark red or else you won’t get that taste.
Once dark, add salt to taste and remove from the heat and let it settle.
Serve with rice😃
That’s it, you are done.
Enjoy the view 😊
That’s it from me today
I’ll see you all in my next post.
Love Duchess O