Ofada Sauce


  • Unripe habanero pepper (Ata Rodo)
  • 2 green tatashe peppers or green bell peppers
  • Locust bean seasoning (Iru, ogiri okpei or dawadawa)
  • Palm oil
  • Onion
  • Crayfish
  • Assorted meat
  • Fish(Beef, Shaki [Cow Tripe], Dry fish or Stockfish)


  • Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
  • Grind the crayfish and the locust bean with a dry mill or grater.
  • Cook your meat and fish with with salt and seasoning¬†until it is well done.
  • Pour the blended pepper into a separate pot and cook on high heat until all of the water dries up.
  • Pour the red palm oil into a clean, dry pot and bleach till you are satisfied with what you see.
  • Leave the oil to cool down a bit and then add the boiled pepper puree; fry the mixture until all of the water has evaporated.
  • Add the crayfish and locust, as well as the meat and fish, and stir well.
  • Add salt to taste, leave the mixture to simmer and it is ready to be served.
  • Serve with Ofada Rice or any rice of your choice

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