8 pieces unripe bell peppers (green tatashe)
5 pieces unripe bonnet peppers (ata rodo)
Locust beans (iru)
2 bulbs onions
- Boil your ponmo and shaki. Parboil the ponmo to remove it's smell.
- Deseed the tatashe.
- Blend the tatashe, ata rodo and an onion bulb using as little water as possible.
- Boil or sieve the pepper to remove water
- Add a quarter of an onion bulb to the palm oil. Leave the pot covered while you bleach for about 10 minutes. The onion would be burnt when you're done but it would have flavoured the oil. It should be light yellow if you didn't add the onion and black if you did. The aroma should have started making your neighbours restless by now.
- Leave the oil to cool before you open the pot and remove the burnt onions.
- Put the oil back on fire. Add the onions and locust beans when it's hot and allow to cook.
- Add the ponmo and shaki. Allow to fry until lightly brown.
- Add the pepper, crayfish and season. Stir and allow to cook.
- Add your water/stock.
- Serve with ofada rice or even with your normal rice, plantain, yam, potato,...
It looked and tasted real good. Ofada sauce shouldn't make you "Toni, everywhere you go", turning up at every event. Make it at home and add 15 yards to your wife material.lol.
Congratulations to blogheart Olorilaw2 on the arrival of her baby. God bless baby, mommy, daddy and us all. I see you reading bloghearts, thank you. Keep reading. Xo, Anuoluwapo.