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Ofada Stew Recipe / The Best Peppery Jollof Rice Recipe / Cake Recipe (2) (3) (4)
by Nobody: 4:54pm On Dec 01, 2009 |
Re: by Nobody: 1:55pm On Dec 03, 2009 |
Re: by Fhemmmy: 1:23am On Dec 08, 2009 |
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Re: by Nobody: 7:39am On Dec 08, 2009 |
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Re: by debest1(m): 10:37am On Dec 08, 2009 |
INGREDIENTS Beef (orisirishi i.e all sorts) Salt Maggi Cube or Knorr Cube Onions 4 Green Bell Pepper 2 Red Bell Pepper Habanera pepper i.e Atarodo (I use 3 I like it really spicey, but you decide) 1 Cup of Palm Oil White Rice Locust beans/Iru DIRECTIONS 1. Cut the beef into small pieces and put them in a pot. 2. Rinse the beef thoroughly and season with maggi, salt, slice in onions and add water. (DO NOT USE any fancy season like curry powder etc) 3. While the beef is cooking, pre-heat your oven at 475 degrees. 4. Once the beef is soft, put them in a oven tray and bake for 30-45 or till they are brown, this is my style to avoid frying for healthy lifestyle. You can fry if you prefer. 5. Next, you will blend the green pepper, red pepper, one whole onion, and the habanera (rodo). Don’t add water or TOMATO. (at this point it looks like the green pepper refuses to blend / mix with the red—that’s ok, just cut it into bits and blend like that. Eventually it will blend or at most add few drops of water). 6. Heat up the palm oil with sliced onion until the onions are burnt, then remove the oil from the cooker and let it cool. 7. (Can you smell that traditional stew smelll…delish.) Anyway take out the burnt onions and trash it. 8. Then put the palm oil back on the stove and add the blended peppers. 9. Season the blend pepper with salt and maggie to taste and cover it up to fry. 10. You will know when the pepper is fried when you can see the palm oil on top of the heated pepper. (FYI -The quantity of the blended pepper shrinks). 11. Add the locust beans 12. Add the baked beef to the frying pepper and leave it to cook. You will know it is ready when you see the palm oil on top. 13. Turn off the cooker and set the stew aside. A few minutes later the stew changes to a dark brown (this is when the “localness” comes out). The stew is better served with boiled rice. "Enjoy and lets know if it comes out well" Olobe lo loko o ! |
Re: by Nobody: 6:01pm On Dec 08, 2009 |
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Re: by Fhemmmy: 6:09pm On Dec 08, 2009 |
chaircover: u see now, that was taken from my site. |
Re: by debest1(m): 7:37pm On Dec 08, 2009 |
chaircover:enough oil to adequately fry/cook the ground pepper. With the iru, u should use grounded one and be carefull not to add to much, a teaspoon shud suffice |
Re: by Fhemmmy: 9:15pm On Dec 08, 2009 |
debest1:Stop taking recipe from my site |
Re: by Nobody: 7:20am On Dec 09, 2009 |
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Re: by Fhemmmy: 4:13pm On Dec 09, 2009 |
chaircover: OK . . . Ma`am |
Re: by baby4u2(f): 5:12pm On Dec 09, 2009 |
Is this not called ata rice? |
Re: by Fhemmmy: 5:51pm On Dec 09, 2009 |
I am sure Chaircover will post a pix when she is done. CC . . . abi no be so |
Re: by lepasharon(f): 9:59pm On Apr 16, 2012 |
hey,must you use green peppers?? |
Re: by MissIfe(f): 7:25am On Apr 17, 2012 |
I've tried this dish before and loved it but didn't know the name, now I'm definitely marking this recipe |
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