![]() If done improperly, you might end up with a smoking kitchen and a screaming fire alarm! This ofada stew is one of those dishes.īleaching palm oil is quite straightforward to make if you know how to do it right. You can make the same dishes without bleaching the oil, but the taste will be very different. Why bleach palm oil in the first place? Palm oil is bleached because some very traditional dishes rely on bleached palm oil for their unique flavors. It involves heating the palm oil till it loses its red color (and turns a light orange hue). Spices: Bouillon powder, salt, and ground crayfish.īleaching palm oil might sound strange, but this is quite common in many West African cuisines.Meat: I used beef for this, but you can also use goat meat or chicken.You can omit this if you don't have any on hand. ![]() It is quite popular in Nigerian soups and gives a traditional umami flavor when added in small quantities. Iru (fermented locust beans): I use iru in some of my African soups, like my okro soup recipe.Habanero pepper: The traditional ofada stew is made with scotch bonnet peppers, but you can use them interchangeably.Palm oil: Palm oil gives ofada stew its unique taste, especially when bleached (more on that later).I use a ratio of 3 green to 1 red bell pepper. I personally prefer a combination of both, but you can mix and match as you see fit. Green and red bell peppers: I have tasted ofada stew made with only green bell peppers and made with only red bell peppers.We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. The taste is refreshing and comforting, and there is a real chance that you'll end up eating way more than you intended! Jump to: Ofada stew has a very unique and addictive flavor. By subscribing, I consent to receiving emails.
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