Ofada stew with rice

Less suited for dinner.

Per person: 1 serving Ofada stew; 1 serving Plain white rice.

Menu portion172 min942.3 kcal per menu portion

Main course · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

500 gPeppers, sweet, red, raw
30 gPeppers, hot chili, red, raw
200 gOnions, raw
100 gOil, palm
600 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
25 gNatto
8 gSoup, chicken broth or bouillon, dry
4 gSalt, table
600 gBeverages, water, tap, drinking

Cut the beef into 3 cm cubes and mix with 2 g salt, 50 g chopped onion and half of the crumbled bouillon.
Cover with 600 g water and cook covered for 60 minutes at 95 °C until tender; leave the meat in the broth.
Coarsely blend the peppers, scotch bonnet and 100 g onion and boil uncovered for 20 minutes until most of the water evaporates.
Heat the palm oil in a dry covered pot at about 200 °C for 10 minutes until it turns pale; ventilate well and do not let the oil burn. Let it cool for 5 minutes.
Slice the remaining 50 g onion and fry in the oil for 3 minutes, add the iru for 1 minute, then the pepper mixture and fry for 15 minutes, stirring.
Add the meat with all its broth, the remaining bouillon and salt and cook uncovered for 15 minutes until the sauce thickens and the oil rises. Divide into 4 portions.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Celery

May contain: Egg, Gluten, Milk, Mustard, Soy

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Some ingredients use a generic food profile; exact product composition may differ.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.