Ofada Stew (Red Variant) – Obe Ata Dindin with Assorted Protein

How to Make It

1. 1

   Prepare and Pre-Cook the Proteins

   Season chicken thighs and cleaned shaki with a pinch of sea salt, sliced onion, and ehuru. Add just enough water to cover and boil over medium heat — chicken for 20–25 minutes, shaki for 35–40 minutes until tender. Reserve the stock. Set proteins aside.

   Tip: Do not over-season the boiling water — this is your stock and will be used in the stew. Skip bouillon cubes entirely to keep sodium low.
2. 2

   Blend the Pepper Base

   Combine tatashe, rodo, green bell pepper, and half the onion in a blender. Blend to a coarse-smooth consistency — not completely smooth. You want some texture for body and fibre.

   Tip: A slightly chunky blend gives the stew its characteristic obe ata dindin (fried pepper stew) texture. Over-blending makes it watery.
3. 3

   Reduce the Pepper Blend

   Pour the blended pepper into a dry, wide pan over medium-high heat. Stir frequently and allow the water to evaporate for 12–15 minutes until the pepper paste thickens and deepens in colour. This step is critical — it concentrates flavour and reduces bitterness.

   Tip: The pepper is ready when it pulls away from the sides of the pan and looks glossy. This is the foundation of a well-made ofada stew.
4. 4

   Heat the Palm Oil and Fry Onions

   In a separate heavy-bottomed pot, heat the unbleached palm oil over medium heat for 2–3 minutes — do not bleach it. Add the remaining sliced onions and fry gently for 3–4 minutes until softened and fragrant.

   Tip: Unbleached palm oil retains its natural carotenes and vitamin E. Bleaching destroys these nutrients. The red-orange colour is a sign of nutritional integrity.
5. 5

   Add Iru and Crayfish

   Add the locust beans (iru) and ground crayfish to the hot oil and stir-fry for 1–2 minutes. This step blooms the fermented flavours and builds the distinctive ofada aroma.

   Tip: Iru is a natural probiotic and contributes to gut health. Do not skip it — it defines the dish.
6. 6

   Combine Pepper and Proteins

   Add the reduced pepper blend into the pot with the palm oil, iru, and crayfish. Stir to combine thoroughly. Add the pre-cooked chicken, shaki, and softened stockfish. Pour in the reserved meat stock. Add turmeric if using. Stir well and simmer uncovered on low-medium heat for 15–20 minutes, stirring occasionally.

   Tip: Simmer low and slow — this allows the proteins to absorb the pepper base deeply. The stew should be thick, not soupy.
7. 7

   Finish with Uziza and Eggs

   In the final 3–4 minutes of cooking, add the shredded uziza leaves (or fresh basil) and gently nestle in the halved hard-boiled eggs. Taste and adjust salt if needed — remember the crayfish and stockfish already contribute saltiness.

   Tip: Uziza leaves are rich in antioxidants and have anti-inflammatory properties. Adding them late preserves these benefits. Fresh basil is a milder but acceptable substitute.
8. 8

   Rest and Serve

   Turn off the heat and allow the stew to rest for 5 minutes before serving. Serve alongside ofada rice (parboiled local brown rice), cauliflower rice for a lower-carb option, or boiled unripe plantain for a diabetic-friendly pairing.

   Tip: Ofada stew stores very well — it deepens in flavour overnight. Refrigerate in an airtight container for up to 4 days or freeze for up to 6 weeks.