Ofada Sauce, also known as Ayamase or Designer Stew, is a rich and spicy pepper sauce native to the Yoruba people of Nigeria. It’s traditionally paired with Ofada rice — a locally grown, aromatic rice with a distinct flavor. What makes Ofada Sauce truly stand out is its deeply flavored base of green peppers, fermented locust beans (iru), and assorted meats fried in palm oil. Here’s a simplified, step-by-step recipe to help you make this beloved dish at home.
Ingredients:
- 4–5 Green bell peppers, roughly chopped
- 2–3 Green scotch bonnet peppers (adjust to taste)
- 1–2 Large onions, roughly chopped (plus extra for garnishing)
- 500g Assorted meats (beef, shaki, ponmo, kidney, liver), cooked and chopped
- 1 cup Palm oil
- 2 tablespoons Iru (fermented locust beans)
- 2 tablespoons Ground crayfish
- 1–2 Seasoning cubes
- Salt to taste
Steps:
- Prepare the Pepper Blend: In a blender, combine the green bell peppers, scotch bonnet peppers, and onions. Blend coarsely — the sauce should have a textured look, not too smooth. Set aside to allow excess water to drain, or strain slightly if it’s too watery.
- Cook the Meats: Boil the assorted meats with salt, onions, and one seasoning cube until tender. Reserve the meat stock — it will add extra flavor later. If you prefer, you can briefly fry or grill the meats for more texture before adding to the sauce.
- Bleach the Palm Oil (with Care): Pour the palm oil into a dry pot and heat on medium until it becomes slightly lighter in color — this process takes about 10–12 minutes. Do not cover the pot while bleaching and ensure your kitchen is well-ventilated. Once bleached, allow the oil to cool for a few minutes.
- Build the Sauce: Add chopped onions to the bleached oil and sauté until soft. Then add the iru and stir until aromatic — this is what gives Ofada Sauce its signature earthy flavor. Pour in the blended pepper mixture and fry on medium heat, stirring occasionally. Let it cook for 15–20 minutes or until the oil starts to rise to the top.
- Add Crayfish and Seasoning: Stir in the ground crayfish, remaining seasoning cubes, and a bit of the reserved meat stock. Mix well and let the sauce simmer for another 5 minutes so the flavors blend.
- Add the Meats: Finally, add the assorted meats into the sauce. Stir well and let everything simmer together for 10 more minutes on low heat. Taste and adjust seasoning if necessary.
- Serve Hot: Your Ofada Sauce is ready! Serve it hot with Ofada rice, traditionally wrapped in leaves for an added aroma. This sauce also pairs wonderfully with plain white rice or yam.
Some like to add boiled eggs to the sauce for extra richness — simply drop them in during the final simmer stage. Also, using green peppers instead of red is what sets Ayamase apart, so avoid substituting them if you want that authentic flavor. Ofada Sauce is not just food — it’s an experience full of bold flavors, tradition, and pride. Whether you’re serving it at a party or enjoying it with family, this Nigerian classic never disappoints. Happy cooking!