Serving: 6
Prep Time: 20mins
Cooking Time: 50mins (with the assumption that you are preparing both dish at the same time)

31/2 cups ofada rice
7 large red bell peppers (tatashe)
10 fresh green peppers (atarodo)
15 tiny piece beef
10 tiny piece shaki (offal)
10 tiny piece roundabout (offal)
10 tiny piece kpomo (cow skin)
2 large onion bulb
4 tablespoons crayfish (blended)
3 seasoning cubes
4 tablespoons locust beans (iru)
1 cup shredded dry fish
1 cup palm oil
Salt to taste
Boiled Eggs (optional)

Prep Time: 20mins

  • Wash beef, shaki, roundabout and kpomo thoroughly (remember to cut them into tiny pieces).
  • Blend Atarodo Pepper and onions separately for steaming of beef
  • Dice remaining 1/2 onions
  • Wash the red bell peppers and fresh peppers, ridding them of the seeds, (leave the seeds if you want the stew very peppery. place in a blender or food processor with 1 onion and blitz on medium heat for 20 seconds or until a very rough consistency is formed.



Cooking Time: 50mins (with the assumption that you are preparing both dish at the same time)


Place everything in a small pot except kpomo, season with half of the onion, 2 seasoning cubes, a tablespoon of fresh red (atarodo) pepper blended and salt to taste. Stir thoroughly to combine remember no water and leave to cook on medium heat until very tender/soft halfway into cooking the beef add kpomo.

Pour palm oil into a pot and set on low heat. Leave to bleach for about 8mins set aside to cool off.

Add remaining diced onions into hot oil. Sauté till caramelized, this should take at most 40seconds; Stir occasionally; afterwards, add locust beans (iru) fry with the onions till the oil starts to bubble; then stir in your already cooked beef without the meat stock and fry everything together for about 3 to 5 minutes

Add blended peppers, stir thoroughly to combine. Leave to fry for about 5 to 7 minutes, staring occasionally.

Add blended crayfish, remaining seasoning cubes and salt to taste. Leave to cook for 5-7mins and turn off heat afterwards. In between the 5 to 7mins add the already peeled boiled egg and allow it cook together with your ofada stew.


Heat up water in a medium pot.

Wash rice thoroughly or until water runs clear.

Add rice to boiling water and leave to cook for about 10mins on medium heat. Do not cover your pot at this time.

After per-boiling, wash rice again thoroughly.

Add not too much water to a pot and bring to a boil. Add washed rice and leave to cook till tender

When rice is properly cooked, serve with ofada stew.


Serving: 4

3 big half ripe plantain finger
1 cksp palm oil
1 Titus smoked fish
2 knorr cube
1 cup oporo (dry prawn)
1/2 bunch scent leaf
5 fresh habanero pepper
to taste Salt
1 onions
2 tbsp blended crayfish

Prep Time: 10mins

  • Peel plantain and cut in cubes,
  • wash pepper and onion then dice,
  • cleans smoked fish,
  • wash scent leaf and slice,
  • wash oporo (dry Prawn)



Cooking Time: 30mins

Place cubed plantain into a medium pot and pour in water same level into the pot and allow it cook for about 10mins by then the plantain is cooked and the water is almost drying up

Add salt, knorr, crayfish, onion, pepper and oporo then stir everything together before adding palm oil

Stir and allow it simmer on low heat for about 3minutes then add smoked fish stir gently so you don’t mash it up

After 2minutes add scent leaf, turn off the heat and stir then Serve


Serving: 4

2 cups ugba
1 tsp potashed powder
1 cksp palm oil
2 tbsp Habanero pepper
1 bulb onion  
1/2 cup crayfish
1 cup kpomo  
utazi leaf  
to taste salt
2 knorr cube

Prep Time: 10mins

  • Blend Pepper
  • Dice Onion
  • Slice Utazi leaf
  • Dice kpomo


Cooking Time: 15mins
Pour potash in a small bowl and add water soak

In a medium pot pour in Palm oil and stir in potash water and stir to get a yellow consistency sauce once it thick and yellow

Add salt, knorr cube, crayfish, pepper and onion and stir

Add ugba, kpomo, taste to confirm consistency then add the utazi leaf mix in together and serve

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