Ofada Sauce
A rich, spicy stew traditionally served with unpolished ofada rice — bold, smoky and deeply savoury.
Ofada Sauce is the classic partner to unpolished ofada rice. This hearty Yoruba stew is built on a slow-cooked pepper base, bleached palm oil, iru (locust beans) and a generous mix of assorted meats. Served wrapped in banana leaves, it's a celebration dish that brings the true taste of South West Nigeria to your table.
Ingredients
Serves 6
- Red bell peppers & scotch bonnet (blended)
- Assorted meat (beef, shaki, ponmo)
- Boiled eggs
- Iru (locust beans)
- Bleached palm oil
- Onions
- Crayfish
- Stock cubes and salt
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Method
- 1
Season and boil assorted meats until tender; reserve stock.
- 2
Bleach palm oil in a dry pot until it turns clear, then cool slightly.
- 3
Sauté chopped onions in the palm oil until fragrant.
Chef tips
- • Bleach the palm oil in a well-ventilated kitchen — it's a strong-smelling but essential step.
- • Iru is what gives Ofada Sauce its earthy Yoruba flavour — do not skip it.
- • Boiled eggs soaked in the sauce absorb incredible flavour.
- 4
Add blended red pepper mix and fry until the water dries out.
- 5
Stir in iru, crayfish, seasoning, and meat stock; simmer 10 minutes.
- 6
Add cooked meats and boiled eggs, simmer another 5 minutes.
- 7
Serve hot with unwrapped ofada rice on banana leaves.
Serving Suggestions
Best served with ofada rice on banana leaves and a side of fried plantain.
Ofada Sauce: Frequently Asked Questions
Do I have to bleach the palm oil?▾
Yes — bleaching gives Ofada sauce its signature colour and mellow flavour.
Can I use green peppers instead?▾
That would make it closer to Ayamase. Traditional Ofada sauce uses a red pepper base.
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