Ofada stew & breaded oven baked chicken. This ofada stew/ofada sauce recipe features a stew that originates from the Western part of Nigeria and is commonly eaten with a locally grown rice called ofada rice. Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug. Notes: **I chose to boil the pepper I used in this recipe in order to get rid of the excess water but you can definitely strain out the water if you are in a hurry.

Ofada stew & breaded oven baked chicken It is also called abakiliki rice. it is delicious. Ofada stew is a very popular delicacy originating from the Yoruba Tribe in western Nigeria. A delicious stew rich in assorted meats and with a super unique.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ofada stew & breaded oven baked chicken. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Ofada stew & breaded oven baked chicken is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Ofada stew & breaded oven baked chicken is something which I have loved my entire life.

This ofada stew/ofada sauce recipe features a stew that originates from the Western part of Nigeria and is commonly eaten with a locally grown rice called ofada rice. Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug. Notes: **I chose to boil the pepper I used in this recipe in order to get rid of the excess water but you can definitely strain out the water if you are in a hurry.

To get started with this particular recipe, we have to prepare a few components. You can cook ofada stew & breaded oven baked chicken using 22 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ofada stew & breaded oven baked chicken:

{Prepare 2-4 of chicken pieces (duhhh).
{Prepare of rice.
{Prepare 3 of eggs.
{Prepare of your choice of vegetables (I use mange-tout, baby corn, spring onions and baby brocolli).
{Prepare 3 of Anaheim peppers.
{Make ready 2-3 of red bell peppers.
{Take of Panko bread crumbs.
{Make ready 1 tbsp of coriander.
{Get 3/4 tbsp of cumin.
{Get 3/4 of thyme.
{Prepare 1 tsp of cinnamon, chilli flakes, parsley and paprika.
{Get 1/2 tbsp of chopped garlic.
{Make ready 1/2 tbsp of chopped ginger.
{Prepare 1/2 tbsp of salt.
{Take of rosemary (optional, but helps with taste, hmmn hmnn mnn).
{Get of for the ofada stew:.
{Prepare 2-3 of maggi/knorr bouillon cubes.
{Prepare 1/2 of – 1 tbsp crayfish.
{Prepare 3/4 tbsp of Iru.
{Prepare 1/2 tbsp of thyme.
{Make ready 1 of – 2 tsp salt.
{Prepare 150 of – 200ml palm oil.

Ofada stew or Ayamase is a tasty,spicy stew that you eat and just can't forget. Nigerian Ayamase / Ofada Stew Recipe. Funny enough, the Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the sauce itself is called Ayamase. How to make the Ofada Stew.

Instructions to make Ofada stew & breaded oven baked chicken:

Ok, First step is to season your chicken and leave to marinade anywhere from 3 hours to overnight. Then when that is all done, bring out your chicken and dip into egg, then into bread crumbs, then sprinkle coriander on it and toss into oven. (180 d.F for about 45 minutes. I prefer my meat not too moist, so I add little oil and tend to use a cloth to dab out the extra moisture in-between cooking)..
Boil your rice! done! moving on!.
Steam or sauté your vegetables! done! moving on! we’re making time here aren’t we? I LAV IT!.
Now, time for the stew we have all been waiting for. For your Ofada stew, cut up your Anaheim peppers and bell peppers and blend slightly rough in a blender, with some added water to help the peppers blend properly..
Once blended, get your pot/pan and put into it your blended mix, and leave on medium heat for a while, until the fluid has dried up and all you are left with is a dry pepper mix. This allows the pepper to really soak up the palm oil and seasonings and also, your stew does not have taste stolen from it by excess fluid. Refer to the image attached.
Now, in the same pan/pot or a new one if you’d like, add your palm oil and leave on medium heat for 5-6 minutes, it will start to smoke, don’t worry, this is just the bleaching process. Now add Iru and chopped onions and fry for about 5 minutes, (at this point, if you were doing it with assorted meat, this is where you would add them to fry, they will absorb the oil, but eventually release it back). After frying your Iru and onions for 5 minutes, add your crayfish, salt and other seasonings..
Leave to fry-cook for another 2 minutes, then add your dry pepper mix. The mix will cook just like if you were using meat, it will absorb the oil, cook, and then release it back to the top, once you start to see your oil rise to the top, it means your stew is ready. At this point, you can either take it off, dish it and eat it because you cannot wait any longer as the suspense is killing you and the family, or you could just cook it for 5 more minutes to darken more..
That is it, ladies and gentlemen, and your finished stew should look something like this.
Now go ahead and combine all and enjoy your meal. leave any comments below of what you think! your own recipes! how will you tweak this? do you have a way to make it better? or do you just want to tell me I am awesome!.

First of all, wash all the vegetables, as you will have to blend them soon, and they must be clean for this purpose. Start with mixing the green tatashes with the scotch bonnets. A pot of ofada stew I just finished cooking. The recipe for this is the last on the page. How To Cook Ayamashe Stew (Ofada stew) also known as designer stew.

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