Ofada stew is a very popular delicacy originating from the Yoruba Tribe in western Nigeria.This stew uses a combination of Green colored peppers together with onions and it’s spiced using indigenous ingredients such as the locust bean and this gives it a distinct delicious taste.

You can choose to boil the pepper in order to get rid of the excess water but you can definitely strain out the water if you are in a hurry. There is a little difference in taste when you strain compared to boiling it but it is really negligible.
It is advisable to use a transparent lid for this in order to monitor the Oil
You don’t necessarily have to turn your oil into the black in order to make a delicious Ayamase sauce once the Oil has turned golden brown you are good.
Below Is The Step By step Recipe On How To Make Ayamase (Ofada Sauce)
Note:
Just like any deep frying process Bleaching Palm Oil can be just as dangerous (even more) so be very careful.

Also, note that the chemical components of the oil will break down during the bleaching process thereby stripping the Oil of its nutritional value thereby making the Oil making it less healthy.

Ingredients
4 Green bell peppers
1 Large Onion
2 Habanero Rodo – use as much as you want
2 Tbsps Locust Bean
Beef Stock as needed
2 Tbsps Crayfish
3/4 Cup Palm Oil
4 Boiled Eggs
Beef stock
Salt to taste
1/2 pound Beef/Tripe cut into bit size

FOR INSTRUCTIONS VISIT: https://theabiolaadeshinablog.com/how-to-make-very-spicy-and-delicious-ofada-stew-ayamase-sauce/