Ofada Stew
This chicken builds chicken pieces, bone-in, cow skin (ponmo), cleaned and fresh tomatoes into a fuss-free meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Season the chicken with one crumbled seasoning cube, the curry powder, thyme, black pepper, half of the diced onion, and a little salt, then add just enough water to barely cover and simmer for 20 minutes until the chicken is tender and cooked to 75 C (165 F); reserve the stock.
- Boil the cow skin separately in salted water for about 30 minutes until soft, then cut it into bite-sized pieces and set aside.
- Blend the tomatoes, red bell peppers, scotch bonnets, and the remaining onion into a coarse paste, then pour it into a dry pot and boil for 10 to 15 minutes to reduce the excess liquid.
- Heat the palm oil in a wide pot over medium heat until it is melted and lightly shimmering but not smoking, then add the reduced pepper paste and fry, stirring often, for about 15 minutes until the oil floats to the surface.
- Stir in the locust beans and the remaining seasoning cube, then add the cooked chicken, cow skin, and a few ladles of the reserved stock.
- Simmer uncovered for another 10 to 15 minutes so the flavors meld and the stew thickens to a rich, glossy consistency.
- Taste and adjust the salt, then serve hot with ofada rice or any rice of your choice.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Ofada Stew take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Ofada Stew is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Ofada Stew (Ayamase stew).jpg by Aderiqueza, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.