By Ify Mgbemena
There’s something bold, smoky, and deeply satisfying about Ofada sauce—the rich, peppery Yoruba stew traditionally served with Ofada rice. Known for its distinct aroma, depth of flavor, and fiery kick, Ayamase (as it’s called in some regions) is the crown jewel of Nigerian local sauces.
Despite its restaurant-level reputation, Ofada sauce is surprisingly easy to make at home once you understand the core ingredients and the sequence. It’s all about the pepper blend, bleached palm oil, assorted meats, and that magical touch of iru (locust beans).
Here’s a step-by-step guide to help you master this iconic Nigerian sauce in your own kitchen.
Ingredients for Ofada Sauce (Serves 4–6)
• Green bell peppers – (remove seeds for less bitterness)
• Green scotch bonnet peppers (Ata Rodo) – (adjust to heat preference)
• Onions – ( blended with pepper, and sliced)
• Palm oil – (for authentic flavor; to be bleached)
• Assorted meats – (shaki, ponmo, beef, kidney, liver, etc.)
• Iru (locust beans) – (washed and mashed slightly)
• Crayfish – (optional but adds depth)
• Seasoning cubes
• Salt – to taste
• Boiled eggs – (optional but traditional)
Equipment & Prep
• Blender
• Large pot or saucepan
• Slotted spoon
• Wooden spatula or spoon
• Mesh cover (for bleaching oil safely)
• Chopping board & knife
• Strainer or bowl for pepper draining
How to Make Ofada Sauce
1. Blend & Drain the Peppers
* Roughly chop the green bell peppers, scotch bonnets, and one onion.
* Blend coarsely with minimal water.
* Pour the mixture into a fine sieve or cheesecloth and allow it to drain, this step prevents sogginess in your sauce and intensifies flavor.
2. Prepare and Cook Your Meats
* Clean and season your assorted meats with salt, seasoning cubes, and sliced onions.
* Boil until tender, then set aside. If meats are large, chop into bite-size pieces.
* Optionally, fry or grill the meats lightly for extra flavor and texture.
3. Bleach the Palm Oil (Carefully!)
* In a large pot, pour in the palm oil and cover loosely with a mesh lid or foil to prevent splatter.
* Bleach the oil over medium heat for 10–15 minutes until it turns light golden and loses its raw smell.
* Important: Do not open the pot fully or stir during this time. Turn off the heat and let it cool slightly before uncovering.
4. Add the Onions and Iru
* Once the oil has cooled slightly, return to low-medium heat.
* Add your sliced onions and let them caramelize gently.
* Add the iru and stir-fry until fragrant, this is the heart of the aroma.
5. Add the Blended Pepper Mix
* Pour in the drained pepper blend and stir.
* Cook uncovered, stirring occasionally, until the oil begins to rise to the top and the pepper is well fried — this may take 15–20 minutes.
* Add crayfish, seasoning cubes, and salt to taste.
6. Introduce the Meats and Eggs
* Add your cooked meats and stir to combine with the sauce.
* Let everything simmer together for another 10–15 minutes so the meats soak up the flavor.
* Gently add the boiled eggs toward the end and simmer for a few more minutes.
Final Tips
• For extra depth, add a touch of beef or chicken stock during simmering.
• You can reduce oil after cooking by skimming off the excess if desired.
• Some versions include dried fish or snails, feel free to customize.
Ready to Serve?
Serve hot with authentic Ofada rice (local unpolished rice), white rice, or even yam. Don’t forget the traditional touch of banana leaves for plating and a glass of cold zobo to complete the experience.
Ofada sauce isn’t just food — it’s a statement. Rich, rustic, and unforgettable.
Are you team extra pepper or extra eggs? Let us know in the comments! 🍛🔥
