Ofada Stew with Ofada Rice

Prep:

15 minutes

Cook:

40 minutes

Serves:

4

Good for: Muscle gain

Two of your five-a-day

World food: African, Nigerian

Nutrition per serving

Ingredients

Method

1. Ofada Stew:
   Add assorted meats, salt, 1 beef stock cube, and 1 to 2 tbsp of water into a medium pot. Cover
   and cook over medium heat for 12 to 15 minutes or until meat is tender. Set aside when
   ready.
2. Meanwhile, in a blender, add garlic, chili peppers, half of onion, poblano peppers, scotch
   bonnet peppers, and tomatoes. Process on medium speed until smooth.
3. Heat palm oil in medium pot just until bleached and stir-fry remaining onion for 3 minutes or
   until tender.
4. Pour in the blended tomato mixture and stir-fry for 10 to 12 minutes or until some of its liquid
   reduces by half
5. Add in cooked meats without stock, locust beans, stir, and cook for 4 to 5 minutes or until the
   locust beans starts releasing fragrance. Mix in the stock from the meat or 2 tbsp of water. Mix
   and simmer for 1 to 2 minutes. Adjust seasoning with remaining stock cube, salt, and cook
   some more for 2 to 3 minutes
6. Turn heat off and fold in eggs.
7. Ofada Rice:
   Rice cooker: add Ofada rice, water, and salt to rice cooker and cook for 15 to 20 minutes or
   until cooker sets or rice is tender.
8. Stovetop: add Ofada rice, water, and salt to medium pot and cook uncovered for 15 to 20
   minutes or rice is tender and all water is absorbed
9. Serve Ofada stew with Ofada rice and fried ripe plantain.