Ofadà (Green Soup) is a traditional Nigerian recipe for a classic stewed dish of beef and beef tripe cooked in a green sauce made from onion, green bell peppers and green chillies. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Green Soup (Ofadà).
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This is a traditional dish of the Ijebu peoples of Nigeria that's also known as Ayamase.
Ingredients:
500g beef, cleaned and cut into eight serving pieces
500g prepared tripe, cleaned and cut into eight serving pieces
1 tbsp dawadawa (fermented locust beans)
1 red onion, finely chopped
2 large green bell peppers, sliced
3 green Scotch bonnet chillies, chopped (or to taste)
1 Maggi cube (or any other seasoning cube)
6 tbsp red palm oil (or groundnut oil)
dried garlic, to taste
salt, to taste
6 hard-boiled eggs
Method:
Take the meat and tripe pieces and season with salt, dried garlic and onion. Place in a pan, cover with water and boil for about 60 minutes, or until tender.
Remove the meats with a slotted spoon and place under a hot grill (broiler or barbecue). Cook for about 15 minutes, turning half way through then remove and set aside for later.
In a blender combine the bell peppers and chillies with 250ml water. Process until smooth.
Heat the oil in a pan until it begins to smoke then add the chopped onions and the chilli and bell pepper blend. Cook, stirring frequently, over high heat for 10 minutes then reduce to a low heat, cover and cook gently for 30 minutes.
At this point, stir in the dawadawa, cooked meats and Maggi cube then nestle in the hard-boiled eggs. Simmer for about 10 minutes, or until all the ingredients are heated through and serve accompanied by fufu.
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